The Menu is Just Decorative for us…

Back at our favorite Indian restaurant in Taipei! At this point, the kitchen probably starts prepping our tandoori chicken, naan, and curry the second we walk through the door. (Just kidding 🤣)

This vegan lentil curry tastes great and is full of healthy nutrients and protein. You can make it quickly and easily, and it's great for any day of the week.

Ingredients: 1 cup red lentils. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 can 14 oz coconut milk. 1 can 14 oz diced tomatoes. 2 cups vegetable broth. 2 teaspoons curry powder. 1 teaspoon turmeric powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put onions, garlic, and ginger in a large pot and cook them until they smell good. Put in the paprika, turmeric, cumin, and curry powder. Mix well. Put in the diced tomatoes, coconut milk, lentils, and vegetable broth. Bring up the temperature. Turn down the heat and let the curry simmer for 20 to 25 minutes, or until the lentils are done and the sauce thickens. Add pepper and salt to taste. Serve hot with fresh cilantro on top. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

A creamy and flavorful Thai-inspired shrimp curry made with coconut milk, red curry paste, and colorful vegetables. This keto-friendly dish is low in carbs but high in taste!

Ingredients: 1 lb shrimp, peeled and deveined. 1 can full-fat coconut milk. 2 tbsp red curry paste. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 cup cauliflower florets. 1 tbsp coconut oil. 2 cloves garlic, minced. 1 inch ginger, grated. 1 tbsp fish sauce. 1 tbsp erythritol or preferred keto sweetener. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Put coconut oil in a large pan and heat it over medium-low heat. Add the grated ginger and minced garlic. Saut for about one minute, until the smell is nice. Stir for one more minute after adding the red curry paste. Add the coconut milk and stir it in until the curry paste is fully mixed in. Stir the erythritol and fish sauce together. Put in the bell peppers and cauliflower florets. Simmer for 5 minutes or until the vegetables are soft. It will take about 34 minutes of cooking after adding the shrimp until they are pink and opaque. Add pepper and salt to taste. Serve with lime wedges and fresh cilantro on top. Have fun with your high-fat red Thai shrimp curry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Craving Indian Food in London?

From creamy Butter Chicken and mild Korma to fragrant Biryani, smoky Tandoori Chicken and freshly baked Garlic Naan, Indian takeaway is always a satisfying choice.

London is home to a wide range of Indian restaurants and takeaways offering delivery and collection. Whether you are planning a cosy dinner, a family meal or a weekend treat, there is something for every taste.

Prefer mild food? Try:

Chicken Korma

Butter Chicken

Malai Kofta

Tandoori Chicken

Vegetable Biryani

Looking for something richer or spicier? Choose from Lamb Rogan Josh, Jalfrezi, Madras, Balti or Vindaloo.

You can also complete your meal with samosas, onion bhajis, pilau rice, naan bread and vegetarian side dishes.

Chicken Tikka Masala in USA | Rich Indian Flavor

A flavorful and aromatic slow cooker dish featuring tender sweet potatoes cooked in a creamy coconut-curry sauce with hints of spice and sweetness. Perfect for a cozy and satisfying meal.

Ingredients: 3 large sweet potatoes, peeled and diced. 1 can 14 ounces coconut milk. 2 tablespoons red curry paste. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 red bell pepper, diced. 1 cup vegetable broth. 1 tablespoon soy sauce. 1 tablespoon brown sugar. 1 tablespoon lime juice. Salt and pepper to taste. Fresh cilantro, chopped for garnish. Cooked rice optional, for serving.

Instructions: Put onion, garlic, ginger, red bell pepper, vegetable broth, soy sauce, brown sugar, lime juice, salt, and pepper in a slow cooker. Add the red curry paste and mix well. Make sure to stir everything together well. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the sweet potatoes are soft. Once it's done, check the seasoning and make any necessary changes. If you want, you can serve it over cooked rice and top it with chopped cilantro.

Prep Time: 15 minutes

Cook Time: 360 minutes

This Paleo slow cooker chicken curry is a flavorful and satisfying dish that's perfect for a low-carb and Paleo diet. The creamy coconut milk, aromatic spices, and tender chicken combine to create a delicious meal.

Ingredients: 2 lbs boneless, skinless chicken thighs. 1 can 13.5 oz coconut milk. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 2 tablespoons curry powder. 1 teaspoon turmeric. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup cauliflower florets. 1 cup diced bell peppers. 1 cup chopped carrots. 1 tablespoon coconut aminos. Fresh cilantro, for garnish.

Instructions: Place chicken thighs in the slow cooker. In a bowl, mix coconut milk, diced onion, minced garlic, grated ginger, curry powder, turmeric, cumin, paprika, salt, and black pepper. Pour the coconut milk mixture over the chicken. Add cauliflower florets, diced bell peppers, chopped carrots, and coconut aminos to the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender. Serve hot, garnished with fresh cilantro. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

A quick and flavorful chicken curry made effortlessly in a pressure cooker. Perfect for a weeknight dinner!

Ingredients: 1.5 lbs chicken thighs, bone-in and skin-on. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 inch ginger, grated. 1 cup tomatoes, diced. 1/2 cup yogurt. 2 tablespoons vegetable oil. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1 teaspoon turmeric powder. 1 teaspoon garam masala. 1/2 teaspoon red chili powder. Salt to taste. Fresh cilantro for garnish.

Instructions: Heat oil in the pressure cooker on saut mode. Add cumin seeds and let them splutter. Add chopped onions, garlic, and ginger. Saut until onions are golden brown. Stir in tomatoes, spices, and yogurt. Cook until the oil separates from the masala. Add chicken thighs and coat them in the masala. Cancel saut mode, close the lid, and set the pressure cooker to high pressure for 10 minutes. Once done, release pressure naturally for 5 minutes, then quick release. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes