INDIAN-STYLE VEGETABLE CASSEROLE
Add something flavorful to your family's Indian dinner with this meatless casserole that features rice and vegetables.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 2-quart saucepan, stir 1 cup of the coconut milk, the water, 1/2 teaspoon of the salt and the rice. Heat to boiling over high heat. Stir; reduce heat to low. Cover; simmer 15 minutes or until liquid is absorbed. Remove from heat; fluff rice with fork.
- In large bowl, stir carrots, cauliflower, peas, chile, oil, remaining 1 teaspoon salt and the garam masala. Stir in cooked rice and remaining coconut milk until well blended. Spoon into baking dish.
- Cover; bake 40 minutes or until thoroughly heated. Garnish with cilantro; squeeze lime juice over top.
Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 6 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 5 g, TransFat 0 g
SOUTH INDIAN VEGETABLE CURRY
Provided by Nigella Lawson : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a heavy-bottomed casserole or pan over low heat and fry the sliced onion sprinkled with some salt until it begins to soften. Add the chile and ginger strips and stir every now and again while cooking for about 1 minute.
- Add the chili flakes, the turmeric, cumin, coriander and ginger. Stir well and let cook for about 1 minute or so. Pour in the coconut milk, stock, sugar and tamarind paste. Stir to combine. Bring to a boil over medium-low heat and add the cauliflower first, then the broccoli. Cook for 10 minutes, then add the green beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are tender, letting them cook for longer if needed.
- Once they are tender add the sugar snaps and season to taste, to taste. When the sugar snap peas are hot, serve generously sprinkled with the herbs of your choice. Transfer the curry to a serving bowl. Serve with some plain rice or some warmed Indian flatbread on the side for dunking.
MEDITERRANEAN VEGETABLE CASSEROLE
I created this recipe on a day when I had very few ingredients to work with. If you like, you can add any type of meat to this casserole. -Stephanie Howard, Oakland, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients., Drain pasta; toss with sauce mixture. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 341 calories, Fat 19g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 903mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.
EAST INDIAN CHOPPED VEGETABLE SALAD
Printed in our local newspaper. It is imperative to use the *freshest* ingredients available. Personally I would prepare this salad only in summer when the vegetables are best quality. Note: the green onions I buy at the local farmers' market are organic thus "mutant" size (which means in this salad I would only use about half the amount.) So, you may have to adjust the amount of green onions used in this recipe. There's beauty in simplicity. Note: I've also added radishes, thinly sliced raw crook neck squash and various colors of bell peppers to the salad, as a suggestion.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all vegetables in a non-reactive serving bowl. (Alternatively, you can arrange the vegetables on a platter.).
- Sprinkle vegetables with the lime juice, adding 1 tablespoon at first, then adjusting the amount if needed.
- If you want, you can add a sprinkle of lime zest for garnish.
Nutrition Facts : Calories 40.8, Fat 0.3, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 9.4, Fiber 2.5, Sugar 4.6, Protein 2
INDIAN-SPICED TOMATO AND EGG CASSEROLE
This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and vivid casseroles you'll ever see. It starts with a highly spiced tomato sauce flavored with mint, green chiles and ginger. The sauce is then poured over a layer of sliced cooked fingerling potatoes and baked. At the end of the cooking time, wells are made in the sauce and eggs cracked into them to finish baking. The result is a tomato-rich casserole with runny yolk over each pungent bite. Serve it for dinner or for brunch.
Provided by Melissa Clark
Categories brunch, dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place potatoes in a large pot and cover with generously salted water. Bring to a boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool enough to handle, slice into 1/2-inch-thick rounds.
- While potatoes cook, heat oil in a large skillet over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add ginger, garlic, cumin, garam masala and coriander; cook 1 minute. Stir in tomatoes and 1/2 teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings.
- Heat oven to 375 degrees. Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to oven and bake 20 minutes.
- Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes, depending on how much the potatoes and sauce cooled before baking. Serve garnished with herbs.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 782 milligrams, Sugar 6 grams, TransFat 0 grams
EAST INDIAN VEGETABLE SAMOSA PASTRIES
Make and share this East Indian Vegetable Samosa Pastries recipe from Food.com.
Provided by The Spice Guru
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- PEEL potatoes; CUT into quarters and cook until tender in gently boiling salted water; DRAIN; MASH potatoes coarsely in a large bowl; ADD 1 cup finely chopped onion, 3/4 cup thawed frozen peas, 2 diced seeded anaheim chilies, 2 tablespoons minced fresh cilantro and 2 tablespoons minced fresh mint.
- TOAST 1/2 teaspoon cumin seeds in a skillet over medium heat, until seeds become aromatic and lightly pop; ADD to the other ingredients in large bowl; WHISK together the remaining spices in a cup or smaller bowl: 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground coriander, 1 1/2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ginger-garlic paste (or 1/2 teaspoon each) and 1 1/4 teaspoons fine sea salt; POUR over ingredients in bowl; STIR mixture gently until mixture is thoroughly combined.
- MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl of a food processor; PROCESS ingredients for one minute or until the dough forms into a ball.
- PLACE the dough onto clean smooth surface sprinkled with flour; ROLL into a sheet of dough between 1/8 and 1/4 inch thick; SPRINKLE with flour to prevent rolling pin from sticking if needed.
- CUT dough sheet into circles by pressing a large drinking glass over dough, re-rolling scraps if needed; REPEAT process until all dough is used.
- PLACE oven rack to center position; PREHEAT oven to 400°F.
- SPOON about 1 tablespoon VEGETABLE SAMOSA FILLING on one half of each pastry circle, leaving a 1/2-inch border (add just enough filling without overstuffing); FOLD each pastry circle over in half to form a turnover; PRESS round edge of turnovers gently with a fork (if you have leftover filling, you may serve this as a tasty Indian potato salad later!).
- LIFT turnovers with a metal spatula; arrange on greased cookie sheet; BRUSH with olive oil.
- BAKE turnovers 15-20 minutes, or until golden brown.
- SERVE with Major Grey chutney or mint chutney and enjoy!
VEGETARIAN CASSEROLE
A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 50m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
- Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
- Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
- Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.
Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium
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