Indian Vegetable Soup Crock Pot Recipes
VEGETABLE SOUP RECIPE
Mix vegetable soup is a healthy, delicious & easy to make soup. Just add in your choice of veggies and get a great tasting flavorful homemade vegetable soup.
Provided by Swasthi
Categories Soup
Number Of Ingredients 19
Steps:
- Rinse the veggies thoroughly and chop them finely. You can also use a food processor.
- Chop or mince ginger and garlic.
- Heat oil in a pot.
- Fry garlic, ginger, bay leaf (optional) and spring onion whites for a minute.
- Then add all the other veggies and saute for 2 mins on a high flame to bring out the aroma.
- Pour water or stock and cook covered until the veggies are slightly tender.
- Meanwhile stir in the corn starch in ¼ cup water.
- Pour the corn starch mixture to the boiling vegetable soup.
- Cook stirring constantly until it turns slightly thick. It will thicken further upon cooling.
- Add pepper, salt & sugar. Stir and turn off the stove. Let it cool down a bit.
- Then add in vinegar and chilli flakes. Taste and add more salt if needed.
- Serve vegetable soup hot or warm with some hakka noodles or cheese toast.
Nutrition Facts : Calories 80 kcal, Carbohydrate 13 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 220 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
INDIAN VEGETABLE SOUP (CROCK POT)
This is from the Better Homes & Gardens "Crockery Cooking." I am trying it this weekend!
Provided by Carianne
Categories Vegetable
Time 10h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine eggplant, potatoes, tomatoes, and chickpeas in the crock pot first, then sprinkle with spices.
- Pour broth over everything.
- Cook on low for 8- 10 hours (or high for 4- 5 hours).
- Garnish with cilantro.
DELIGHTFUL INDIAN COCONUT VEGETARIAN CURRY IN THE SLOW COOKER
Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it.
Provided by CYBERGIFTS
Categories World Cuisine Recipes Asian Indian
Time 4h20m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes into the bottom of a slow cooker.
- Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
- Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 48.8 g, Fat 18.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 15.5 g, Sodium 373.1 mg, Sugar 5 g
SLOW-COOKED VEGETABLE CURRY
I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington
Provided by Taste of Home
Categories Dinner
Time 5h35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.
Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.
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