If you're using frozen or dried coconut, place in a medium bowl and cover with hot water; let sit for a few minutes until defrosted or slightly rehydrated, then drain. Discard the tough ends of the ...

Getting your Trinity Audio player ready... By Bonnie S. Benwick, The Washington Post Are you up for some kitchen therapy? You’re in — if you like Indian food, but don’t cook that much of it at home, ...

Coconut polenta and mushroom gravyFor the coconut polenta:1 (14-ounce) can of coconut milk2 cups water1/2 tablespoon coriander1/2 teaspoon nutmeg1 tablespoon Kosher salt1 teaspoon cracked black pepper ...

Spiced Spring Vegetables and Coconut Polenta. (Deb Lindsey for The Washington Post) Are you up for some kitchen therapy? You’re in — if you like Indian food, but don’t cook that much of it at home, ...

Author and entrepreneur Chitra Agrawal feels that most American dinners think of heavy curries and naan when they think of Indian food, not the lighter, vegetable-focused fare she would eat while ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. This gluten ...

Are you up for some kitchen therapy? You’re in – if you like Indian food, but don’t cook that much of it at home, either because it calls for ingredients you don’t have or ones you don’t think you’ll ...

Here's breakfast-for-dinner, South Indian style, with a riff on a traditional vegetable stir-fry called uppittu or upma. Its author tweaked the recipe for her gluten-free friends by using polenta ...

Spiced spring vegetables and coconut polenta is from Chitra Agrawal’s new “Vibrant India.” The cover is below. Deb Lindsey For The Washington Post Are you up for some kitchen therapy? You’re in – if ...

Are you up for some kitchen therapy? You’re in — if you like Indian food, but don’t cook that much of it at home, either because it calls for ingredients you don’t have or ones you don’t think you’ll ...