Vegetarian Recipes
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| Tue, 01-11-2005 - 6:03pm |
Hi!
I thought I'd share a couple of vegetarian recipes for some Indian food! I'll just write them as they are, make any adjustments you need depending on your phase - I'm in P1 so I have to omit or replace some of the ingredients but these will still be great!
CURRIED LENTILS (A bit of a slow cooker but OH so worth it!)
1 cup brown lentils
4 tsp vegetable oil
1 large onion, finely chopped
1 clove garlic, crushed
1 chili, seeded and finely chopped
1 tsp each ground cumin, coriander, turmeric
1/2 tsp each cinnamon, nutmeg
2 1/2 cups vegetable broth
1/2 blanched almonds
salt, pepper
fresh cilantro to garnish
(1 tbsp shredded coconut to garnish)
1. Rinse the lentils under water and set aside
2. Heat the oil in a saucepan and fry the onion, garlic and chili for 3-4 minutes, or until beginning to soften
3. Stir in the cumin, turmeric, coriander, cinnamon and nutmeg, fry for 1 minute
4. Add the lentils and broth, bring to a boil. Cover and cook for 45 minutes or until lentils are soft and most of the liquid has been absorbed. (If lentils are soft but there is a lot of liquid remaining, simmer uncovered for 10 minutes to evaporate the liquid).
5. Stir in the almonds. Season to taste. Transfer to serving dish, serve with cilantro (and coconut if using).
SPICY CHANNA DHAL (Channa is available from Indian stores or larger grocery stores, but yellow split peas can also be used!)
1 cup channa dhal or yellow split peas
3 tbsp ghee or clarified butter (oil is just fine! If using a non-stick skillet you can use less oil or none at all)
1 large onion, finely sliced
2 cinnamon sticks, broken
6 green cardamom pods, split open at the top
2-4 red chilies, coarsely chopped
1/2 tsp ground turmeric
1/4-1/2 tsp chili powder
1 1/4 tsp salt to taste
2 1/2 cups warm water
2 bay leaves, crumpled
1/2 cup shredded coconut (optional! extract can be used if you want the taste.)
2 ripe tomatoes, skinned and chopped
1 tbsp chopped cilantro
1. Clean and wash the channa dhal/peas and soak them for at least 2 hours. Drain well.
2. Fry the onion, cinnamon, cardamom and red chilies for 6-7 minutes, or until the onion is lightly browned.
3. Add the dhal or peas, turmeric, chili powder and salt. Stir-fry for 2-3 minutes. Reduce the heat to low and fry the dhal for a further 3-4 minutes, stirring frequently.
4. Add the water, bay leaves, tomatoes (and coconut if using). Bring to a boil, cover the pan, and simmer for 35-40 minutes.
5. Stir in the chopped cilantro, remove from the heat, enjoy!
CURRIED VEGETABLES (A huge hit among my friends for years!)
2 tbsp peanut oil (or any oil... Don't think I've ever used peanut oil actually :)
1 large onion, chopped
1 green chili, seeded and very finely chopped
1 small pieve fresh ginger, peeled and grated
2 cloves garlic, crushed
1/2 tsp ground coriander
1 tsp ground turmeric
2 potatoes, peeled and diced (I'll substitute this for a handful of chickpeas and increase the amount of the other veggies a bit. I also think zucchini would do)
1 small califlower, washed and cut into florets
1 eggplant, cut into small cubes
14-oz can tomatoes, drained
1 cup sliced okra
1 1/4 cup roasted, salted cashew nuts (I always use plain)
4 tbsp plain yoghurt
4 tbsp coconut (omit if necessary)
1. Heat the oil in a saucepan and fry the onion, chili, ginger and garlic for 5 minutes, or until beginning to soften.
2. Add the spices and cook for a further minute.
3. Stir in the "potatoes" and cauliflower, cook for 5 minutes. then stir in the effplant, tomatoes, okra and broth. (When omitting potatoes - I would just stir in the cauliflower, cook that for 5 minutes, then add the rest including the potato substitute veggies). Cover and simmer gently for 20 minutes.
4. Add the cashew nuts and coonut if using, and cook, covered, for further 10-15 minutes, or until all the vegetables are tender and the flavors well blended. Top with plain yoghurt and serve.
Hope these recipes are okay for SBD, these are tried-and-tested favorites of mine and I can absolutely recommend them!
Silve

Mmmm thank you!
Susan :)