Dee’s Indian Inspired Veggie Feast

23 Apr

Who says vegetarian food is boring? The flavour combinations of this feast are so tasty.  If you have celery and carrots in your fridge this dish is a tasty way of using these up.  Serve with potato and spinach, a lentil Dal and a vegetable jalfrezi and this is a super cost efficient feast for 6!  These recipes are gluten free and vegan! Enjoy.   The photo’s still have steam rising and I was short the fresh coriander but it still tasted delish!

Dee’s Celery and Carrot Indian Side

Ingredients:-

6 sticks of celery, chopped

2 carrots, chopped

1 green chilli, chopped

1 onion, chopped

2 cloves of garlic, crushed

1/2 teaspoon of turmeric

1/2 teaspoon of mustard seeds (got these in Tesco)

2 curry leaves (find in your local spice shop)

2 tbsp of oil

1/4 tin of coconut milk

Method:Put the oil in pan, add the mustard seeds and curry leaves, when the mustard seeds start to pop, add the onions and chillis and fry for a few minutes, add the celery and carrots and continue to fry,  crush the garlic and turmeric together with a mortar and pestle and add to the pan, then add the coconut milk, cover and simmer on a very low heat for 20 mins.

Dee’s Potato and Spinach Indian Side

Ingredients:-

2 garlic cloves crushed

2 tbsp oil

1 inch piece of chopped ginger

1 onion, chopped

7 medium potatoes diced (par-boil by placing in a microwave with water for 5-6 mins)

1 red chilli (or chilli flakes)

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp turmeric

6 frozen spinach pieces (defrost before using)

Method:

Heat the oil, fry onion, garlic and ginger.  Add in the parboiled potatoes, all the spices and the spinach, stir, cover and cook for 15 mins on a low heat.

 

Dee’s Yellow Split Pea Dal

Ingredients:

300g yellow split peas

2 tsp cumin seeds

1 tsp of cayenne pepper

5 tablespoons of fresh coriander

2 chopped tomatoes

salt to taste

Method

Weigh out 300g of yellow split peas, rinse and boil with 1L of water, reduce heat and simmer until soft for approx 30-40 mins.  If you are left with too much water, drain it off at the end.

In a frying pan, add a tablespoon of oil, and the spices, add in the chopped tomatoes.  Add this mix to the cooked lentils and leave on a low heat for 5 mins.

We used the Green Saffron Jalfrezi spice mix to make the main tomato based dish.  There are lots of veggie jalfrezi recipe if you wish to make it yourself.

Serve with basmati rice.

Dee's Vegetarian Indian Thali

Dee’s Vegetarian Indian Thali

 

 

 

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One Response to “Dee’s Indian Inspired Veggie Feast”

  1. peggy April 24, 2013 at 12:41 pm #

    that look fabulous! Thank you for sharing these recipes. So quick, easy and tasty!!

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