Vegan Richa’s Indian Kitchen: Review + Giveaway + Recipe

Roasted Cauliflower and Radish photo by An Unrefined Vegan

I’m sure you’ve heard the phrase “…this person needs no introduction…” Well, in the vegan cooking & blogging world, Richa Hingle – a.k.a. Vegan Richa – truly needs no introduction. Richa’s creative recipes and stunning photos (that make us want to run into the kitchen and cook) can be found all over the internet. And now – thankfully, finally – we can hold in our hands a cookbook filled with Richa’s food and photography. My question is: what took so long?!

Like many of you, I’ve been making Richa’s recipes for a couple of years now and I can’t remember one failure. The same holds true for Indian Kitchen. No matter what I make, it is delicious. And happily, the food that comes out of my kitchen rivals that which I’ve tasted at Indian restaurants. And if you’re a fan of Indian food, you understand how tricky that is. Richa demystifies Indian cuisine so that you don’t feel intimidated walking into your own kitchen and contemplating those little bags and bottles of spices. I also appreciate Richa’s nod to her heritage and her family. Below I’ve got photos from just some of the recipes I made plus an easy and delicious recipe from Ms. Richa. 

If you don’t live in the U.S.; you want to give Richa’s beautiful book as a gift; or you just can’t wait – order Vegan Richa’s Indian Kitchen here!

A big, spicy thank you to Richa – for her friendship most especially – but also for inviting me to participate in her book tour. I wish her every success. She damn well deserves it. And thanks to Vegan Heritage Press for making this giveaway possible.

Vegan Richa's Indian Kitchen Cover


Vegan, Gluten-free Indian-Spiced Milk Tea Photo by An Unrefined Vegan Vegan, Gluten-free Indian-Spiced Milk Tea Photo by An Unrefined Vegan


Roasted Cauliflower and Radish with Mustard, Nigella, and Fennel Seeds
Yields 4
This recipe is super-easy and addictive. Fennel and nigella seeds give the vegetables an Indian pickle flavor profile. Roasted cauliflower is always a hit, and here you can try roasted radish as well. I like to use baby red radishes because they make the dish look so colorful. Serve this with Northeastern dals such as odia dal or cholar dal, and with spicy curries that use fennel seeds.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
71 calories
7 g
0 g
5 g
3 g
0 g
126 g
553 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 71
Calories from Fat 40
% Daily Value *
Total Fat 5g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 553mg
Total Carbohydrates 7g
Dietary Fiber 3g
Sugars 2g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 cups cauliflower florets
  2. 15 to 18 small red radishes, sliced (2 to 3 cups)
  3. 1 Tbsp. safflower or other neutral oil
  4. 2 teaspoons fennel seeds
  5. 1 teaspoon mustard seeds
  6. 1 teaspoon nigella seeds
  7. 1 teaspoon red pepper flakes, or to taste
  8. 3/4 to 1 teaspoon salt
  9. 1/2 cup chopped cilantro, for garnish
  10. 1 teaspoon lemon juice, for garnish
  1. Preheat the oven to 425°F. Place the cauliflower and sliced radish in a large bowl. Add the oil and rub lightly to coat.
  2. Pulse the fennel, mustard, nigella seeds, pepper flakes and salt to a coarse mixture in a spice grinder or blender. Add them to the vegetables and toss well. Spread the vegetables on a parchment-lined baking sheet.
  3. Bake for 25 minutes or until the cauliflower is golden and tender to your preference.
  4. Garnish liberally with cilantro and lemon juice before serving.
  1. Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.
an unrefined vegan

Roasted Cauliflower and Radish photo by An Unrefined Vegan Roasted Cauliflower and Radish photo by An Unrefined Vegan


Vegan Richa's Puffy Restaurant-Style Naan Photo by An Unrefined Vegan Vegan Richa's Puffy Restaurant-Style Naan Photo by An Unrefined Vegan Vegan Richa's Puffy Restaurant-Style Naan Photo by An Unrefined Vegan


Vegan Richa's Butternut Squash Red Lentil Curry Photo by An Unrefined Vegan

Vegan Richa's Butternut Squash Red Lentil Curry Photo by An Unrefined Vegan

Vegan Richa's Butternut Squash Red Lentil Curry Photo by An Unrefined Vegan


Vegan Richa's Carrot Halwa Photo by An Unrefined Vegan Vegan Richa's Carrot Halwa Photo by An Unrefined Vegan Vegan Richa's Carrot Halwa Photo by An Unrefined Vegan

ENTER THE GIVEAWAY BELOW! Open to those residing in the U.S. Giveaway ends July 6.

Richa Hingle

About the Author

Richa Hingle is the prolific and award winning recipe developer, blog­ger, and photographer behind She has a growing community of ardent followers who love making her recipes and shar­ing them with family and friends. Her instructions are easy to follow and her step-by-step photographs welcome the uninitiated into their kitchen as vouched by many of her readers. She loves to show people how easy it is to cook vegan Indian or other cuisines. Richa has been featured on, Huffington Post, Glamour, Babble,, (top 30 Indian food blogs), TheKitchn, Cosmopolitan, BuzzFeed, and many more. In her wildly successful eBook on Indian Vegan Diwali Sweets, she created vegan versions of Indian desserts that were previously deemed impossible to convert. She lives in Seattle with her husband and a fluffy Pomeranian. They both love her food.

For questions about the recipes, spices, or anything in the book, contact Richa at the following:



55 thoughts on “Vegan Richa’s Indian Kitchen: Review + Giveaway + Recipe

  1. sarojinididiSarojini

    Vegan Indian; one of my passions… How come I never heard of this lady?? But I’m going to check out her site straight away, thanks

  2. tearoomdelights

    I love Indian food and these dishes look wonderful. I’ve never heard of cooking radishes before, do they retain any of their raw crunch, or do they go soft when baked? I like the sound of carrot halwa, in fact it all looks delicious and your photos are, as ever, glorious.

      1. tearoomdelights

        I might stick to raw ones then, as I do like the crunchy bite. Good to know about the cooking though, thanks for the info.

  3. cmb0096

    Dahl is my absolute favorite Indian dish, hands down. I am always ordering it when we go out for Indian food, and I love making it at home too!

  4. Deanne O

    The breads and anything with chick peas, are my favorites, so many recipes to even mention. GREAT BOOK, I SO WANT TO WIN ONE!!

  5. Terri Cole

    I love Indian food so it’s hard to pick just one. The idea of making my own naan is very exciting because it’s really hard to get naan that isn’t made with dairy products.

  6. Dianna

    I am new to Indian cooking, but I have liked everything I’ve tried so far, especially naan, aloo gobi, and dal.

  7. Richa

    Thank you for the wonderful review Annie! You made so much stuff! Love that carrot halwa and those super puffed up Naans!! xoxoxo

  8. Paula

    My husband and I love Indian food, with Baingan Bharta and Mushroom Masala being a couple of our favorites.

  9. Donna Lobel

    Can’t wait to try some of these recipes! Hard to find vegan and allergy friendly Indian food and easy to make.

    1. Richa

      There is baked samosa recipe in the book. almost everything that is generally fried has a baked recipe in the book 🙂

  10. Samantha Witte

    Indian food is one of my very favorite foods to eat! One of my favorites is curry lentil stew with veggies.

  11. Turtlemoon

    your posted recipe looks great. I have yet to have an indian dish i did not enjoy but my favorite is anything curry and spicy! 🙂

  12. Tamara

    My favorite Indian dish is sweet yellow rice. I’m not sure what it’s called, but my Indian friend’s grandmother made it for me once. It was amazing!

  13. Jess

    I’m really excited for the paneer recipe in this book. Palak Paneer and Shahi are favorites of mine.

  14. Lillian Hughes

    Looking forward to getting this book since we’ve recently started cooking more Indian dishes at home. Not sure why we waited so long to try our hand at it because it’s been one of our favorite cuisines to eat out for years. Hard to pick one favorite dish, but we’re especially fond of aloo gobi and mutter paneer (subbing tofu for the cheese, though!). We also love dosas, but it might be a while before we tackle those in our kitchen!

  15. The Vegan 8

    I’m dying over that puffy naan! Honestly everything looks so good and I’m starving right now. I absolutely love RIcha and agree, every single one of her recipes I’ve LOVED!

  16. Betty

    I’m fairly new to vegan eating so my current favorite is chicken masala, but I plan to try it with tofu instead soon. This is so much fun learning to cook differently, thanks for the recipes!

  17. linda s.

    Just picked some radishes from my garden, can’t wait to try this! Love Indian stewed cabbage with potatoes and peas with roasted chile and lentil

  18. Sandra W

    I don’t have a favorite….yet. Everything I have seen on Vegan Richa’s site has looked delicious.

  19. biggsis

    Vegetable korfu is my favorite – love the cashew sauce, but there are so many Indian dishes I love! Definitely have to get serious about trying more Indian cooking at home. Now I know the best place to do that.


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