Indian Lite Series: Sometimes a Little Masala Does the Trick

No seriously,turmeric, garam masala, chaat masala, curry powder, they are all just wonderful. They add vibrant and complex flavors to so many non-Indian dishes, it really does the trick when it comes to satisfying that Indian craving.

Wait, do any of you get that craving for Indian food?? The craving usually hits me on a terribly, rainy San Francisco day; hot, piping Indian food always hits the spot! (Dosa in particular!) Here's my fav spot to eat at on the cheap!

But sometimes, actually, almost always, I feel like the Indian food that doesn't come straight from my mom's kitchen, is generally, just too heavy, too flavorful (!?), too rich and frankly a waste of $$$.

So how do I get to heart of all the wonderfully filling, complex and warm Indian flavors I crave, without the calories and extra cash?

Ahem...ladies and gentleman, I call it Indian Lite.

Not only is the dish below (along with the next few posts), light, healthy and fresh, but it's "lite" on the masala (you know, that intense, curry flavoring in all Indian foods). It doesn't have to be" lite" on the mirch (spiciness)... well unless you can't handle the heat!

I'd have to agree that, sometimes, Indian food calls for some irregular and odd ingredients, so I've designed and consulted (with some help!), a handful of recipes that posses the very essence of Indian cooking, without the hassle, heaviness after consuming, and curry fingers (no joke...all y'all who eat with your hands know what I mean by that!)

Big shout out to my bestie in Boston, Grace, she's the inspiration for this series and this is a recipe she, generously, passed on to me!

Curry Chickpea Quinoa Lettuce Wraps with Masala Yogurt Dressing

Ingredients: 

Check out the spice rack. IKEA DIY cred here!

• 1 cup quinoa, cooked to package instructions
• 1 can chickpeas (also known as garbanzo beans), rinsed and drained
• 1 tomato, diced
• 1/2 red onion, diced
• 1/2 tsp of minced garlic
• 1 zucchini, diced
• 1 tsp curry powder
• 1/2 tsp chili powder
• Salt and pepper to taste
• Olive oil (about 1 1/2 Tbl.)
• 1 head of bibb lettuce of iceberg lettuce (these leaves make for great "cups")
• 2 - 3 Tbl. plain yogurt (or plain Greek yogurt)
• splash of milk
• Garam Masala

Directions:

1. Pull apart lettuce leaves. Wash and dry lettuce, be sure to remove all the water by dabbing lettuce with paper towels and letting them dry, even more, while cooking.
2. In a small bowl combine yogurt, a splash of milk (to make it more runny and like a dressing), salt pepper, a pinch of garam masala and chili powder, all to taste.

3.  Get your quinoa is post and start cooking! While the quinoa is cooking, saute red onions, garlic and zucchini over medium heat, until soft and translucent, about 5-7 minutes. 

When quinoa is done, fluff with a fork!

4.   Add in your drained chickpeas, curry powder, chili powder, salt and pepper. 

5.   Cook this for about 4 minutes, then add in cooked quinoa.

6.   Cook for another few minutes on medium heat and top with tomatoes.

7.    Spoon in about 2-3 Tbl. of chickpea quinoa mixture into lettuce leaves. Drizzle with yogurt dressing.
Serve warm, room temp or cold!