Indian Inspired Meals & Bites

I love Indian food, delicious and flavorful sauces and naan, what could be better! Today I’m sharing some Indian inspired meals & bites.


Thai Shrimp Soup – 4 Servings, 1/2 cup per serving

Inspired by: Damn Delicious

Ingredients  –

1/2 Cup of cooked brown rice

1 Tablespoon of unsalted butter

1/2 lb of medium shrimp

1 clove of garlic,  minced

1/3 Cup of Trader Joe’s roasted bell peppers

1/2 Tablespoon of grated ginger

4 Tablespoons of Trader Joe’s Red Curry Sauce

2 Cups of Vegetable Stock

2 Tablespoons of Lime Juice

1 Tablespoons of cilantro


  1. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  2. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
  3. Whisk in red curry sauce, vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
  4. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
  5. Stir in rice, shrimp, lime juice and cilantro.
  6. Serve immediately.

Thai Shrimp Naan Cups – 3 Naan Cups

Ingredients – 

1 piece of Trader Joe’s Naan

1 Tablespoon of Thai Shrimp Soup, see recipe above

Recipe – 

  1. Preheat oven to 400 degrees
  2. Bake Naan for 1 1/2 – 2 minutes according to package directions
  3. Use 1″ round cookie cutter to cut naan into  a 1″ circle
  4. Press 1″ naan circle into mini muffin tin cup
  5. Turn oven down to 350 degrees
  6. Put thai shrimp soup in naan cup
  7. Bake naan shrimp cups for 8 -10 minutes
  8. Serve warm


Red Curry Tilapia Recipe Bowl – 1 Serving

Red Curry Tilapia

Ingredients – 

1 tilapia filet
2 Tablespoons of Trader Joe’s red curry sauce
1. Marinate tilapia in red curry sauce for 30 minutes – overnight
2. Cook tilapia 2-3 minutes per side
3. Serve warm & enjoy. I served with tandoori quinoa & trader Joe’s plank paner
Coconut curry sauce with chicken and vegetables – 3 servings, 1/2 cup

I followed the directions for the sauce, added roasted sweet potatoes, chickpeas and chicken tenders. I let everything sit in container in refrigerator overnight and heated up for dinner next day. I froze leftover sauce & veggies.


Tandoori Quinoa – 4, 1/2 Cup Servings 
1 Cup of cooked Quinoa (1 cup of quinoa & 2 cups of water)
1/4 Cup trader Joe’s grilled cauliflower
1/4 Cup Bell peppers
1/4 Cup of chickpeas
2 Tablespoons of red curry sauce
1. Cook quinoa according to directions (heat water & quinoa until boiling and then simmer for 15-20 minutes it’ll all water is absorbed)
2. Sauté cauliflower & bell peppers until heated through. Add cooked quinoa, chickpeas and red curry sauce & mix throughly

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Sweet & Savory Bites

I'm 28 year olds and live in NYC. Through this blog I hope to share delicious recipes that are easy and inexpensive to make.

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