Indian Spiced Vegetable Medley Recipes

INDIAN SPICED VEGETABLE MEDLEY

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Steps:

• Directions
• Combine the ginger, turmeric, and water in a blender and make a paste.
• Heat the oil in a large skillet over high heat and add the paste. Fry it for about a minute. Look out, it'll getcha.
• Add the pepper, cilantro (stems only right now), carrots, and cabbage and stir that around for about 5 minutes.
• Add the spices and salt and a couple tablespoons of water.
• Cover and reduce heat to low.
• Cook about 30 minutes, stirring occasionally.
• Add the lemon juice and cilantro leaves and cook another 5 minutes.

SUPER-HEALTHY, SUPER-SPICY INDIAN VEGETABLE MEDLEY

Steps:

• Begin by spraying the bottom of a large pot with PAM (or similar substitute). Take the onions and garlic and cook until translucent.
• In a separate pan, sautée the eggplant until lightly browned on all sides. Add a small amount of water to the eggplant and cover, simmering, for five minutes or until soft.
• Add the tomato and carrot to the garlic and onion. Stir and add 1/2 cup of water. Add other vegetables, cover and simmer until the eggplant is ready. Add the eggplant, and the spices, to the pot. Cover and simmer until the vegetables are soft and spicy.
• Great with rice, quinoa, or as a meal alone!

ROASTED VEGETABLES WITH INDIAN SPICES

Steps:

• Preheat the oven to 400F.
• Mix cumin, coriander, pepper and chillies with the oil and butter.
• Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways.
• Put in a roasting tin large enough to take them in a single layer.
• Pour the spice mixture over the vegetables and toss everything together until well coated.
• Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly.
• Sprinkle with sea salt and serve.

ROASTED INDIAN-SPICED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
• Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.