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Indian-Inspired Holiday Feast with Amy’s Kitchen
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5 from 1 vote

Indian-Inspired Holiday Feast with Amy’s Kitchen

Indian-Inspired Holiday Feast with Amy’s Kitchen
Course: Main Course
Cuisine: Indian
Servings: 4 People

Ingredients

  • Fall Harvest Pan Fried Pakoras with Amy's Golden Lentil Soup served with Mango Chutney
  • Amy's Indian Vegetable Korma Naan Stuffing
  • Individual Baby Potato Vegan Gratin with Golden Lentil Soup
  • Pumpkin Pie Parfait with Amy's Crispy Candy Bites

Instructions

Fall Harvest Pan Fried Pakoras with Amy's Golden Lentil Soup served with Mango Chutney

  • Serves 4
    Prep Time 15 minutes
    Cook Time 30 Minutes
    The Curry Lentil Pakora starts with a little bit of our Golden Lentil soup and made hearty with fall vegetables such as Brussels sprouts, purple cabbage, broccoli and spinach.
    Ingredients
    ¼ Cup Amy’s Curry Lentil Soup
    1 Cup Shredded Brussels Sprouts
    1 Cup Shredded Purple Cabbage
    2 Cups Chopped Baby Spinach
    1 Cup Broccoli Flowers
    ½ Cup Shredded Shallots
    ½ Cup Chickpea Flour
    ½ Cup Coconut Flour
    ⅓ Teaspoon Chilli Powder
    ⅓ Teaspoon Turmeric
    ¼ Teaspoon Cumin
    ½ Cup Water
    Salt and Pepper to Taste
    ½ Cup Olive Oil
    Mango Chutney
    Method
    Place all the ingredients in a large bowl EXCEPT FOR the water, olive oil and mango chutney.
    Mix everything until the spinach starts to release water. At this stage add water bit by bit until the mixture starts looking moist.
    Place the olive oil in the frying pan and set the heat to medium. Wait for the oil to heat up. Then using a ½ cup measuring cup scoop out the batter into the hot oil. Fry on each side for about 2 minutes until crispy. Repeat with the rest of the batter. Serve with mango chutney on the side.
    Indian-Inspired Holiday Feast with Amy’s Kitchen

Amy's Indian Vegetable Korma Naan Stuffing

  • Serves 4
    Prep Time 10 minutes
    Cook Time 25 Minutes
    This Vegetable Korama Naan Stuffing starts with Amy’s Vegetable Korma meal and it’s mixed with some vegetable stock and garlic naan. It’s the perfect no fuss stuffing.
    Ingredients:
    1 Vegetable Korma Frozen Meal (heat according to package instructions)
    4 Three oz Garlic Naan Ripped
    ½ Cup of Vegetable Broth
    150g Bag of Chestnuts
    ¼ Cup of Olive Oil
    Salt and Pepper to Taste
    Method
    Pre-Heat oven to 350 degrees. Grease a large baking pan with olive oil and set aside.
    Place heated Vegetable Korma Meal in a bowl with the ripped naan, vegetable broth, chestnuts. Mix well. The bread should be very moist (close to soggy but not quite). Season with salt and pepper to taste. Pour in baking pan and spread to one layer. Drizzle with olive oil. Bake for 25 minutes until the naan is nice and golden brown and crispy.
    Indian-Inspired Holiday Feast with Amy’s Kitchen

Individual Baby Potato Vegan Gratin with Golden Lentil Soup

  • Serves 4
    Prep Time 10 minutes
    Cook Time 20 Minutes
    This super easy side dish starts with the extra Golden Lentil Soup from the Pakora’s. It’s used as a base to the gratin and topped with thinly sliced baby potatoes and topped with vegan cheese.
    Ingredients
    Left Over Golden Lentil Soup
    2 - 3 Baby Potatoes Sliced Thinly
    ½ Cup Shredded Vegan Cheese
    2 Tablespoons Almond Milk
    Salt and Pepper to Taste
    Chives
    Special Equipment
    4 mini gratin bowls
    Method.
    Pre-Heat oven to 350 Degrees.
    Divide the soup evenly between the gratin bowls and top with the sliced baby potatoes. Layer each slice over the gratin. Top with the vegan cheese and the almond milk. Season with Salt and Pepper. Bake for 20 minutes until the cheese and soup starts to get bubbly and the potatoes are golden brown.
    Notes. You can also make this in a large gratin bowl or baking dish. If you do increase the baking time to 30 minutes.
    Indian-Inspired Holiday Feast with Amy’s Kitchen

Pumpkin Pie Parfait with Amy's Crispy Candy Bites

  • Serves 4
    Prep Time 10 minutes
    Cook Time 10 Minutes
    This is the easiest and most stunning dessert you can make with healthy store bought ingredients. The variety of textures from the Crispy Candy Bar to the smoothness of the Pumpkin Pie filling. It really is like eating pie, but without all the work.
    Ingredients
    3-4 Amy’s Crispy Candy Bar (roughly chopped)
    1 Can Pumpkin Puree
    2 Tablespoons Melted Coconut Oil
    1 Tablespoon Vanilla
    1 Tablespoon Cinnamon
    2 Teaspoons Cardamon
    ½ Cup Coconut Milk
    ¼ Cup Date Syrup
    1 Cup Coconut Whip
    ½ Cup Walnuts
    Extra Date Syrup
    Special Equipment
    Food Processor
    4 small 5 oz glasses
    Method
    In put the pumpkin puree, coconut oil, vanilla, cinnamon, cardamon, coconut milk and date syrup in a food processor. Blend until combined and smooth. Set aside.
    In each glass layer the bottom with a few pieces of the Crispy Candy. Then top with a scoop of the pumpkin pie filling. Top the filling with walnuts and a drizzle of date syrup. Add another scoop of the pumpkin pie filling. Top with more walnuts and then a scoop of coconut whip. Drizzle with more date syrup and top with the remaining crushed Crispy Candy.
    Note: You can replace the date syrup with maple syrup.
    Indian-Inspired Holiday Feast with Amy’s Kitchen