I recently did a food styling project for Morningstar Farms to promote some of their new products to local food editors in NYC, and one of them I got to sample and loved was their Spicy Indian Veggie Burger. I’m not normally a fan of frozen food products and I’m definitely not a Vegan, but I was really impressed with the flavor and texture of these, and decided to make a delicious Curry Cilantro Slaw to go with it along with a Peanut Satay Yogurt Sauce for topping served with some Grilled Pita.
The Indian Veggie burgers have organic red lentils, chickpeas, carrots, potatoes, peas, bell peppers, coconut cream and curry seasonings in them, and are 100% vegan. They are super easy to cook too – I just cooked them for about 10 minutes in a sauté pan, but they could also be grilled or microwaved. The best part is they are only 130 calories and have lots of protein in them so they’re healthy and a great vegan/vegetarian option when you’re seeking lighter fare.
My Curry Cilantro Slaw is super delicious as a topping and side salad with grilled pita bread (or you could stuff it all into the pita, or Naan bread if you wish). The slaw has purple and white cabbage, carrots, celery, honey, olive oil, cilantro, golden balsamic vinegar, and some indian spices such as black sesame seed, cumin seed, curry powder, and indian red pepper to give it a little kick, then topped with toasted crushed peanuts for some extra crunch.
The best part? My Peanut Satay Yogurt Sauce – made with Greek yogurt, satay seasoning, and some peanut butter with a little dash of Indian red pepper. The creamy sauce goes perfect on the burgers and cools the heat and has a delicious peanut-y savory taste. You can find satay seasoning online at Penzey’s (the brand I use) or on Amazon – it has a gorgeous blend of spices such as salt, brown sugar, garlic, onion, coriander, shallots, ginger, turmeric, paprika, galangal, cayenne and lemongrass..so good! And of course you could substitute any nut butter you wish for the sauce – cashew, sunflower, or almond butter would be great too.
And of course if you are feeling adventurous and have the time to make your own Indian burgers from scratch, I found a great recipe from Whole Foods which would be great with the Curry Slaw and Satay Yogurt Sauce as well. You could also serve this with some curry chicken, spiced beef or lamb burgers, or even spicy grilled fish and it would be equally delicious!
Also, just a heads up – this recipe feeds a crowd (about 6-8 people). If you’re only serving a few, just cut the recipe in half (or quarter it if you’re dining solo!) Enjoy.
Spicy Indian veggie burgers, served with a Curry Cilantro Slaw and Peanut Satay Yogurt sauce served on grilled pita bread.
Ingredients
- Curry Cilantro Slaw:
- 2 tablespoons golden balsamic vinegar
- Juice from 1/2 fresh lime (about 2 tablespoons)
- 4 tablespoons honey or agave nectar
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1 teaspoon Indian black sesame seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon indian red pepper
- 1 tablespoon sea salt
- 1/2 tablespoon freshly cracked black pepper
- 8 cups shredded coleslaw (cabbage and carrots)
- 1 cup diced celery
- 1/4 cup chopped fresh cilantro
- 1/2 cup peanuts, toasted and crushed
- Peanut Satay Yogurt Sauce:
- 1-17.6 ounce container Greek yogurt
- 4-5 tablespoons Peanut Butter (or Almond, Cashew or Sunflower butter)
- 2 tablespoons Satay seasoning
- 1/4 teaspoon Indian red pepper
- Spicy Indian Burgers:
- 8 frozen Spicy Indian Burgers (2 packages) (Morningstar farms)
- 8 slices pita bread or naan bread
Instructions
- Curry Cilantro Slaw:
- In a large bowl, mix together the vinegar, lime juice, honey, olive oil and seasonings.
- Add coleslaw mix, celery and cilantro and mix together well.
- Heat a small saute pan over medium heat and toast the peanuts until lightly browned.
- Remove from heat and let cool, crush into small pieces and add to the coleslaw, reserving a small amount for topping the burgers.
- Cover and place in the refrigerator for about 15 minutes to let flavors meld.
- Peanut Satay Yogurt Sauce:
- Place all the ingredients in a small mixing bowl and stir together.
- Cover and set aside in the refrigerator while preparing Indian burgers and grilled pita.
- Spicy Indian Burgers:
- Heat a large saute pan over medium heat.
- Spray cooking oil on each side of the burgers and cook for about 10 minutes, turning half way through until golden brown.
- Cook burgers in batches and set aside.
- Spray a little more oil on the pita or naan bread and cook until lightly browned, for about 2-3 minutes, turning to cook both sides.
- Serve the burgers hot with grilled pita bread topped with Peanut Satay sauce, and Curry Cilantro slaw on top or on the side as a salad (or stuff it all inside the pita or naan bread).
- Serves 6-8.
Notes
- You can also substitute any nut butter (cashew, almond, sunflower seed) for the Satay Yogurt sauce. - The slaw and yogurt sauce would also be equally delicious on grilled spicy chicken, beef or lamb burgers or spicy grilled fish. - If you're serving only 2-4 people, cut the recipe in half.
Note: I was not compensated for this post, I simply loved this product and thought it was worth a shout out! All opinions are my own.
All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2015 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first.
