best quick vegetarian cooking recipes for beginners
I've mentioned some ofthe quickest Indian cookingvegetarian recipes that are simple to cook, nutritious, and you'll beable to make out for every occasion even you are a beginner.
Quick Vegetable Curry:
A bountiful medley of beansand vegetables curry can be made in minutes. You can increase or decrease thespices to suit your taste. Serve the delicious veggie cooking recipe over rice with Indian Naanbread 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 withjuice
· 1 (14.5 ounce) can kidney beans, drained andrinsed
· 1 (15.5 ounce) can garbanzo beans, drainedand 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
Step1: Take a large saucepan and add lightly salted water to a boil. Place thepotatoes and carrots in the boiling water and cook until softened for about 5to 6 minutes. Add the peas and corn to the boiling water and turn off the heat.Wait for a minute and drain the vegetables.
Step2: Heat the olive oil in a large skillet over medium temperature. Stir inthe 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 untilblended. 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 bystirring occasionally. Lower the heat to medium flame and continue to cook foranother 7 minutes.
Step3: Pour the coconut milk into the cooked vegetable mixture. Stir and cookfor just 3-5 minutes to prevent the milk from curdling or separating. Removefrom the heat and serve hot.
Per Serving: 423 calories; 19.9 g fat; 53.6 g carbohydrates; 12.4 gprotein; 0 mg cholesterol; 510 mg sodium
2. Spiced Eggplant Indian Style
The tangy and spicy recipe combines the both traditionaland healthy vegetarian cookingof 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 untilit gets tender. Using a potato masher or pastry blender - crush the eggplant.
Step 3: Heat clarified butter in a medium skilletover medium heat and saute onions until translucent. Stir in tomatoes andeggplant until the liquid evaporates and finally sprinkle with coriander forgarnishing.
Per Serving:533 calories; 39.7 g fat; 839 mg sodium; 87 mg cholesterol; 44.5 gcarbohydrates; 7.1 g protein.
3. Easy Veggie Samosas
Quickveggie samosas with a curried garbanzo bean filling are delicious in taste andone of the most enjoyed vegetarianfood cooking recipes by all the veggie beginners. You can adjust theamount 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 hightemperature. Saute onion until browned of about 5 minutes. Reduce thetemperature and add garbanzo beans. Mix curry paste with apple juice until itgets smooth then add to skillet. Simmer mixture for about 10 minutes, stiroccasionally 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 rectanglethen cut each in half. (You will have 18 pieces in total.) Dust a clean, flatsurface lightly with flour, and roll each piece of pastry until it appearsdouble in size. Dust pastry with flour a little to prevent it from sticking torolling pin. Spoon an equal amount of veggie filling into center of each pastrysquare. Fold in half and press the edges gently to seal. Place it on non-stickbaking sheets.
Step 3: Bake in preheated oven for about 25 minutes until itturns to golden brown.
Per Serving: 696calories; 34.3 g fat; 82.5 g carbohydrates; 15.3 g protein; 0 mg cholesterol;803 mg sodium.
I hopethese 3 best easy to cookvegetarian recipes are sure to blow out your mind. And also these disheswill have you swooning, and might help to make your boring life into anauthentic one!!
I hopethis blog was helpful, and to explore more about some best Indian Cooking vegetarianrecipes updates follow some food blog experts.
Do let meknow in the comment section about your experience and how was its outcome.