Indian Omelettes & Vegetable Biryani

This recipe was super easy to make and really not time intensive. You could dice up the vegetables the night before to prep. So my disclaimer is that I don't really measure, measure, so everything is my best estimate. Plus I don't necessarily follow the recipes since in general I'm not like a rule follower.

Indian Inspired Zucchini Omelette (Vegan)


· 1 cup of chickpea flour

· 1 ½ cups water

· 3 tsp of curry power (I used Frontier® curry powder with turmeric, paprika & fenigreek)

· 1 tsp kosher salt

· 1 quarter of a mediumish red onion finely chopped

· 1 jalapeno finely chopped

· 1 half of a medium size zucchini finely chopped

· 2 Tablespoons of safflower oil or vegan ghee


1. In a bowl (I use a batter bowl; makes life easier), combine the chickpea flour and the water. Whisk together till smooth then let the mixture set for about 5 minutes.

2. Add in the onion, jalapeno, zucchini, salt and curry powder and whisk together.

3. Heat a Tablespoon of the oil in a medium size skillet over medium-high heat. Pour about half the mixture into the skillet so that the batter is spread semi-thin.

4. Cook unto the edges start to brown. Carefully flip over and cook till browned. About 3 minutes or so.

5. Continue to make the other omelette with the remaining oil.

Recipe inspired by Vegan Richa’s Indian Kitchen

Vegetable Biryani (Vegan)


· 2 Tablespoons canola oil

· 1 medium yellow onion chopped

· 3 minced garlic cloves

· 1 teaspoon ground cinnamon

· 2 teaspoons sea salt

· 4 tsp of curry power (I used Frontier® curry powder with turmeric, paprika & fenigreek)

· 1 ½ cups of rice (I used plain white rice, but you could use basmati rice)

· ½ tomato finely chopped

· ½ teaspoon of tomato paste

· 1 large carrot diced

· ½ medium size zucchini diced

· ½ cup raisins

· 1 ½ cups water

· 1 ½ cups vegetable broth (I used low sodium)


1. In a large saucepan, heat oil and sauté onions over medium low heat until soft and fragrant.

2. Add garlic, curry powder, cinnamon and salt. Cook for another 2 minutes or so.

3. Stir in rice, tomatoes, tomato paste, vegetables, and raisins. Let cook together another 2 minutes.

4. Add water and broth. Bring to a boil.

5. Reduce heat to low, cover and simmer for about 30 minutes or until the liquid is absorbed.

6. Remove from heat and let rest for another few minutes.

Recipe inspired by Chloe’s Kitchen by Chole Coscarelli


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