HOME > Chowhound > Home Cooking >

Discussion

Indian vegetable recipes...

... not necessarily vegetarian. I had a delicious dish of mixed vegetables in a spicey broth last week - it didn't seem to have a lot of added oil or coconut milk. I'd love to make something similar or any other spiced and light vegetable recipe. Any ideas?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Here's one with a mere 2 tablespoons of "oil" (in the form of butter) and no coconut milk.
    http://www.tasteofhome.com/Recipes/Ea...

    1. waver, there are lots of great threads to help you out.
      http://www.chow.com/recipes/cuisine/I...

      http://www.chowhound.com/topics/379086

      that is on the food media board.

      also, search on the home cooking board. here is a good start: http://www.chowhound.com/topics/495204

      1. Paraphrased recipe from America's Test Kitchen:

        Indian-Style Curry with Sweet Potatoes, Eggplant, Green Beans, and Chickpeas

        From the America's Test Kitchen Episode: Indian Favorites, Simplified

        When made with one chile, this recipe is moderately spicy. For additional heat
        use another 1/2 chile. For milder curry, remove the chile seeds and ribs before
        mincing the chile. Onions can be processed in a food processor. As a substitute for
        Garam masala, use 2 tsp ground coriander, 1/2 tsp ground black pepper,
        1/4 tsp ground cardamom and 1/4 tsp ground cinnamon. Serve with Basmati Rice
        Pilaf and side dishes of Yogurt and chutney or relish.

        Serves 4 to 6 as a main course

        2 Tbs curry powder (sweet or mild)
        1-1/2tsp garam masala (see note above)
        1/4 cup vegetable oil
        2 medium onions , chopped fine (about 2 cups)
        12 oz sweet potatoes , peeled and cut into 1/2-inch dice (about 2 cups)
        3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
        1 Tbs finely grated fresh ginger
        1 to 1-1/2 serrano chiles , ribs, seeds, and flesh minced (see note above)
        1 Tbs tomato paste
        1-1/2 cups green beans , trimmed and cut into 1-inch pieces
        1 medium eggplant , cut into 1/2-inch pieces
        1 can (14-1/2oz) diced tomatoes , processed in food processor until almost smooth with some 1/4-inch pieces visible
        1-1/4 cups water
        1 (15oz) can chickpeas , drained and rinsed
        Table salt to taste
        1/4 cup heavy cream or coconut milk

        For Condiments: Plain whole-milk yogurt and chutney or relish.

        1. In a small skillet, toast the curry powder and garam masala over medium-high
        heat, stir constantly, until the spices give off fragrance and darken slightly.
        About a minute. Remove toasted spices from hot skillet and set aside.

        2. In a large dutch oven, heat 3 Tbs of oil over medium-high heat until
        oil is shimmering. Add potatoes and onions, cook and stir occasionally,
        about 10 minutes, until sweet potato edges are golden brown and onions are caramelized. (If onions darken too quickly, reduce heat to medium.)

        3. Reduce dutch oven heat to medium. Move onions and potatoes to edge of pan, clearing the center. Add 1 Tbs of oil, garlic, ginger, chile and tomato paste to center. Stir pan ingredients constantly, until fragrant, about half a minute.
        Add toasted spices and cook and stir constantly for about another minute.
        Add eggplant and green beans, stir constantly and cook about two minutes longer,
        until spices coat vegetables.

        4. Add water, chickpeas, tomatoes and 1 tsp of salt. Turn heat to medium-high
        and bring ingredients to a boil. Scrape bottom of pan with a wooden spoon
        to loosen browned bits.
        Cover dutch oven and reduce heat to about medium. Adjust heat to simmer briskly,
        stir occasionally, until vegetables are tender. About 10 to 15 minutes.
        Stir in coconut milk or cream and continue to cook until newly added liquid is heated through. About an additional 2 minutes.
        Add salt to taste and serve at once.

        1 Reply
        1. re: Antilope

          Paraphrased recipe from America's Test Kitchen:

          Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas

          from America's Test Kitchen Episode: Indian Favorites, Simplified

          When made with one chile, this recipe is moderately spicy. For additional heat
          use another 1/2 chile. For milder curry, remove the chile seeds and ribs before
          mincing the chile. Onions can be processed in a food processor. As a substitute for
          Garam masala, use 2 tsp ground coriander, 1/2 tsp ground black pepper,
          1/4 tsp ground cardamom and 1/4 tsp ground cinnamon. Serve with Basmati Rice
          Pilaf and side dishes of Yogurt and chutney or relish

          Serves 4 to 6 as a main course

          2 Tbs curry powder (sweet or mild)
          1-1/2 tsp garam masala (see note above)
          1/4 cup vegetable oil
          2 medium onions, chopped fine (about 2 cups)
          12 oz Red Bliss potatoes, cleaned and cut into 1/2-inch pieces (about 2 cups)
          3 medium cloves garlic, minced (about 1 Tbs)
          1 Tbs finely grated fresh ginger
          1 to 1-1/2 serrano chiles, ribs, seeds, and flesh minced (see note above)
          1 Tbs tomato paste
          1/2 medium head cauliflower, trimmed, cored, and cut into 1-inch florets (about 4
          cups)
          1 can (14-1/2 oz) diced tomatoes, processed in food processor until nearly smooth with some 1/4-inch pieces visible
          1 1/4 cups water
          1 (15 oz) can chickpeas , drained and rinsed
          Table salt to taste
          8 ounces frozen peas (about 1 1/2 cups)
          1/4cup heavy cream or coconut milk

          For Condiments: Plain whole-milk yogurt and chutney or relish

          1. In a small skillet, toast the curry powder and garam masala over medium-high
          heat, stir constantly, until the spices give off fragrance and darken slightly.
          About a minute. Remove toasted spices from hot skillet and set aside.

          2. In a large dutch oven, heat 3 Tbs of oil over medium-high heat until
          oil is shimmering. Add potatoes and onions, cook and stir occasionally,
          about 10 minutes, until potato edges are golden brown and onions are caramelized. (If onions darken too quickly, reduce heat to medium.)

          3. Reduce dutch oven heat to medium. Move onions and potatoes to edge of pan, clearing the center. Add 1 Tbs of oil, garlic, ginger, chile and tomato paste to center. Stir pan ingredients constantly, until fragrant, about half a minute.
          Add toasted spices and cook and stir constantly for about another minute.
          Add cauliflower, stir constantly and cook about two minutes longer,
          until spices coat cauliflower flourets.

          4. Add water, chickpeas and 1 tsp of salt. Turn heat to medium-high
          and bring ingredients to a boil. Scrape bottom of pan with a wooden spoon
          to loosen browned bits.
          Cover dutch oven and reduce heat to about medium. Adjust heat to simmer briskly,
          stir occasionally, until vegetables are tender. About 10 to 15 minutes.
          Stir in peas and coconut milk or cream and continue to cook until newly added liquid is heated through. About an additional 2 minutes.
          Add salt to taste and serve at once.

        2. I loved the BBC show INDIAN FOOD MADE EASY with Anjum Anand. I have made a number of dishes from her, but would point first to this yogurt and eggplant dish.

          http://www.bbc.co.uk/food/recipes/dat...

          More ideas from her show here:

          http://www.bbc.co.uk/apps/ifl/food/re...