Vegetarian food is categorically delicious and has fantastic but also nuanced aromatic flavors. The traditional flavors fluctuate between sweet, savory and spicy. In this post, I've mentioned some of the quickest Indian cooking vegetarian recipes that are simple to cook, nutritious, and you'll be able to make out for every occasion even you are a beginner.
Quick Vegetable Curry
A bountiful medley of beans and vegetables curry can be made in minutes. You can increase or decrease the spices to suit your taste. Serve the delicious veggie cooking recipe over rice with Indian Naan bread or chapatti (flatbread).
- 2 potatoes, peeled and diced
- 2 carrots, diced
- 1/2 cup frozen corn kernels
- 1/2 cup frozen green peas
- 2 tablespoons olive oil
- 1 large onion, finely sliced
- 1 (14.4 ounce) can chopped tomatoes with juice
- 1 (14.5 ounce) can kidney beans, drained and rinsed
- 1 (15.5 ounce) can garbanzo beans, drained and rinsed6 tablespoons water
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon mustard seedsalt to taste (optional)
- 1 (13.5 ounce) can coconut milk
Take a large saucepan and add lightly salted water to a boil. Place the potatoes and carrots in the boiling water and cook until softened for about 5 to 6 minutes. Add the peas and corn to the boiling water and turn off the heat. Wait for a minute and drain the vegetables.
Heat the olive oil in a large skillet over medium temperature. Stir in the onions and cook until the onions are transparent for about 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans and water with the onions. Stir in the turmeric, chili powder, cumin, coriander and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas and corn. Turn the heat to high and cook the vegetables for about 5 to 10 minutes by stirring occasionally. Lower the heat to medium flame and continue to cook for another 7 minutes.
Pour the coconut milk into the cooked vegetable mixture. Stir and cook for just 3-5 minutes to prevent the milk from curdling or separating. Remove from the heat and serve hot.
Per Serving: 423 calories; 19.9 g fat; 53.6 g carbohydrates; 12.4 g protein; 0 mg cholesterol; 510 mg sodium
2. Spiced Eggplant Indian Style
The tangy and spicy recipe combines the both traditional and healthy vegetarian cooking of eggplant, tomatoes, onions and coriander. This is excellent served with rice and dal.
- 2 ½ pounds eggplant
- ⅔ cup clarified butter
- 1 cup chopped onions
- 4 large ripe tomatoes, chopped
- 4 teaspoons crushed coriander seed
Step 1: Preheat your oven to 325 degrees F (165 degrees C).
Step 2: Half eggplant(s) and bake for about 20 minutes or until it gets tender. Using a potato masher or pastry blender - crush the eggplant.
Step 3: Heat clarified butter in a medium skillet over medium heat and saute onions until translucent. Stir in tomatoes and eggplant until the liquid evaporates and finally sprinkle with coriander for garnishing.
Per Serving: 533 calories; 39.7 g fat; 839 mg sodium; 87 mg cholesterol; 44.5 g carbohydrates; 7.1 g protein.
3. Easy Veggie Samosas
Quick veggie samosas with a curried garbanzo bean filling are delicious in taste and one of the most enjoyed vegetarian food cooking recipes by all the veggie beginners. You can adjust the amount of curry paste according to your taste.
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 3 (19 ounce) cans garbanzo beans, drained
- 2 tablespoons curry paste
- 1/2 cup apple juice
- 3 sheets frozen puff pastry, thawed
- 1/4 cup all-purpose flour for dusting
- Preheat your oven to about 350 degrees F (175 degrees C).
Step 1: Heat oil in a large skillet over medium to high temperature. Saute onion until browned of about 5 minutes. Reduce the temperature and add garbanzo beans. Mix curry paste with apple juice until it gets smooth then add to skillet. Simmer mixture for about 10 minutes, stir occasionally and add more apple juice or water as needed to keep mixture moist.
Step 2: Cut each sheet of pastry into 3 equal-sizes of rectangle then cut each in half. (You will have 18 pieces in total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it appears double in size. Dust pastry with flour a little to prevent it from sticking to rolling pin. Spoon an equal amount of veggie filling into center of each pastry square. Fold in half and press the edges gently to seal. Place it on non-stick baking sheets.
Step 3: Bake in preheated oven for about 25 minutes until it turns to golden brown.
Per Serving: 696 calories; 34.3 g fat; 82.5 g carbohydrates; 15.3 g protein; 0 mg cholesterol; 803 mg sodium.
I hope these 3 best easy to cook vegetarian recipes are sure to blow out your mind. And also these dishes will have you swooning, and might help to make your boring life into an authentic one!!
I hope this blog was helpful, and to explore more about some best Indian Cooking vegetarian recipes updates follow some food blog experts.
Do let me know in the comment section about your experience and how was its outcome.