VEGETARIAN INDIAN STEW
Expand your culinary repertoire to include a vegetarian stew and a spicy Indian dish in one fell swoop with this tasty fall fare.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat. Add onions; cook about 3 minutes or until softened. Add salt, garam masala and curry powder; cook 3 to 5 minutes or until fragrant and brown. Add gingerroot and garlic; cook 1 minute. Add carrots and potatoes; cook 2 minutes. Add broth; simmer about 5 minutes or until potatoes and carrots are softened. Add tomatoes, chick peas and coconut milk; stir to combine.
- Heat to boiling; reduce heat to medium-low. Simmer 30 to 45 minutes or until carrots and potatoes are tender and liquid is slightly reduced. Remove from heat; cool slightly.
- Serve over rice, and top with remaining ingredients.
Nutrition Facts : Calories 360, Carbohydrate 61 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 8 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g
VEGAN INDIAN POTATO CHICKPEA STEW RECIPE
(Vegan!) Indian Potato Chickpea Stew: Spiced potatoes, chickpeas and carrots are simmered in a savory vegetable broth with spinach and plump raisins. Toasted cashews and fresh lemon juice add crunch and freshness to this hearty meal!
Provided by The Wanderlust Kitchen
Categories Soups & Stews
Time 30m
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the carrot, potato, garam masala and cumin. Saute for 1 minute, then add the garlic and onion and stir well.
- Pour in the vegetable broth and allow the mixture to boil for 2 minutes. Add the chickpeas and the raisins, cover the pan, and turn the heat down to medium-low. Simmer for 10-15 minutes or until the potatoes are fork-tender.
- Meanwhile, place a dry saute pan over medium heat and toast the cashews, stirring frequently, for 1-2 minutes until fragrant. Remove from heat and set aside.
- Once the stew is done simmering, stir in the spinach and allow it to wilt for 1 minute. Stir in the cilantro leaves and lemon juice. Sprinkle the cashews over the top before serving.
Nutrition Facts : ServingSize 1 serving, Calories 453 kcal, Carbohydrate 74 g, Protein 19 g, Fat 12 g, SaturatedFat 2 g, Sodium 854 mg, Fiber 15 g, Sugar 15 g, UnsaturatedFat 9 g
VEGETARIAN LENTIL STEW
Make and share this Vegetarian Lentil Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in Dutch oven over medium-high heat.
- Saute onions and garlic in oil.
- Stir in remaining ingredients; break up tomatoes.
- Heat to boiling; reduce heat.
- Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender.
Nutrition Facts : Calories 213.3, Fat 2.4, SaturatedFat 0.4, Sodium 212.9, Carbohydrate 38.1, Fiber 13.5, Sugar 6.6, Protein 12.2
EASIEST INDIAN STEW
A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Cook rice according to package instructions; cover, and keep warm.
- While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
- Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.
Nutrition Facts : Calories 453 g, Fat 10 g, Fiber 9 g, Protein 14 g
ZUCCHINI STEW - VEGETARIAN
This chunky stew delightfully uses the abundant zucchini, peppers, tomatoes and green beans my garden produces. It is perfect for a summer dinner or a cool weather lunch. I serve it with buttered crusty bread. Use your largest dutch oven to make this recipe, as it makes a lot! Leftovers freeze well. Feel free to adjust the amount of crushed red pepper to suit your tastes. The amount listed will give a mild tongue tingle. I usually chop up and throw in the entire green pepper, unless I can use the other half within a couple of days.
Provided by Deb Wolf
Categories Stew
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Partially peel the zucchini, leaving some peel, like stripes. Cut zucchini into 1/2" chunks.
- Saute onion, garlic, black pepper and red pepper flakes in oil until onion is translucent.
- Add remaining ingredients; stir to combine.
- Bring to a low simmer, cover and cook about 1 hour or until the potatoes are done.
Nutrition Facts : Calories 174.2, Fat 3.8, SaturatedFat 1.2, Cholesterol 4.4, Sodium 391.5, Carbohydrate 30.1, Fiber 6.7, Sugar 7.5, Protein 8
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- Warm oil in a large pot over medium-low heat. Add cumin seeds; stir until fragrant, about 10 seconds. Add onion and garlic; sauté until onion is soft and beginning to brown, about 10 minutes. Add ginger, coriander, turmeric and 1 tsp. salt; sauté 2 minutes longer.
- Stir in broth and potatoes, raise heat to high and bring just to a boil. Reduce heat to low and simmer for 5 minutes. Stir in carrots, cauliflower and chickpeas. Cover and simmer until vegetables are cooked through, about 12 minutes. Stir in coconut milk and cook 5 minutes longer.
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4/5 (2)Total Time 1 hrCategory Healthy Indian RecipesCalories 234 per serving
- Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes.
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- Mutter Paneer (Peas and Cottage Cheese) Mutter means peas, and paneer is a kind of cheese curd; this mutter paneer dish combines the two in a rich tomato-based gravy with a touch of cream.
- Chole (Chickpea Curry) This is a basic chole dish that brings a lot of flavor to the dinner table. Chickpeas are simmered for just 10 minutes in a homemade gravy brimming with quintessential spices.
- Papdi Chaat. Tangy, spicy, and satisfyingly crunchy, papdi chaat appears at street vendor stands and fast food stops as a popular snack. Many varieties exist with lots of ingredient combos.
- Fried Paneer Pakora. Two words: Fried cheese. Does it get any better? Paneer gets fried up in chickpea flour that takes on a shatteringly crisp texture in this paneer pakora.
- Split Pea Yellow Dal. This straightforward yellow dal, a creamy dish of split yellow peas seasoned with turmeric, cumin, cayenne pepper, and cloves, couldn't be easier—or delicious.
- Baked Vegetarian Samosas With Phyllo Pastry. Traditionally, crispy samosas are made with a flour-based dough seasoned with caraway seeds and then deep-fried in ghee or oil.
- Masoor Dal. Made with orange or red lentils, tomatoes, green chiles, and fragrant spices, this simple and filling masoor dal makes a lovely meal in itself if you serve it with some rice or naan for dipping.
- Vegan Madras Curry Vegetable Soup. Madras curry vegetable soup has an intensely flavorful, spicy profile that tastes distinctly different from other curries you may have tried.
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- LingZhi Vegetarian Restaurant. LingZhi Vegetarian Restaurant prides itself on its menu of innovative dishes, made with fresh and organic ingredients. A must-try is their Firecracker Monkey Head Mushroom ($24++), a take on the Sichuan la zi ji.
- The Boneless Kitchen. My personal favourite on the list is The Boneless Kitchen, a social enterprise that sells vegetarian Korean food in Singapore.
- Li Wei Vegetarian. Located in a coffee shop within Upper Serangoon, Li Wei Vegetarian is best known for their take on local dishes, served at wallet-friendly prices.
- Bodhi Deli. Yet another eatery for vegetarian food in Singapore is Bodhi Deli, situated within Fortune Centre, a food haven for plant-based eaters.
- Saute-san. The menu at Saute-san sees a fusion of Japanese, Korean and Western cuisines. Apart from its comprehensive selection of mains, sides, drinks, and desserts, this restaurant is also halal-certified!
- Green On Earth. I’m someone who’s perfectly fine with having my mala without meat, as I feel like carbs and vegetables make greater vehicles for the piquant sauce.
- Herbivore Japanese Vegetarian Restaurant. For Japanese vegetarian food in Singapore, check out Herbivore Japanese Vegetarian Restaurant, tucked within Fortune Centre.
- Gokul Vegetarian Restaurant. We last featured Gokul Vegetarian Restaurant in our Little India Food Guide, as it’s one of the best places for Indian vegetarian fare in the area.
- Warung Ijo. If you’re like me, a sucker for Indonesian food, consider Warung Ijo—a vegetarian restaurant specialising in Indonesian fare.
- nomVnom Bistro. I’ve been to nomVnom Bistro multiple times, as I’m a big fan of their burger selections, which are equally satisfying without the meat.
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