The Goddess Weighs In

Living Large and Healthy

Vegan Recipes I’ve Learned (21-25) Indian Style

on November 23, 2013

I’m cooking along on this challenge (pun intended).  I bought an Indian cookbook years ago called What’s Cooking Indian by Shehzad Husain and it remains one of my favourite cookbooks.  It is not vegetarian or vegan in fact one recipe is called Tomatoes Cooked with Meat & Yogurt which always strikes me as funny because of the emphasis, but it’s a clear cookbook with pictures of each recipe, plus pictures of how things should look at different stages in the preparation which I really appreciate.  Below are five recipes I’ve not only tried, but which have become staples in my home over the last ten years.

21. Vegetable Curry (taken from What’s Cooking Indian, page 104)

  • 8 oz turnips or rutabaga, peeled
  • I eggplant
  • 12 oz new potatoes
  • 8 oz cauliflower
  • 8 oz button mushrooms
  • 1 large onion
  • 8 oz carrots, peeled
  • 6 Tbsp oil
  • 2 cloves garlic, crushed
  • 1-2inch piece of fresh ginger root, chopped finely
  • 1 or 2 green chilies, seeded and chopped
  • 1 Tbsp paprika
  • 2 tsp coriander
  • 1 Tbsp mild or medium curry powder or paste
  • 1 3/4 C vegetable stock
  • 1 14 oz can chopped tomatoes
  • 1 green pepper, seeded and sliced
  • 1 Tbsp cornstarch
  • 2/3 C coconut milk
  • 2-3 Tbsp ground almonds
  • salt
  • fresh cilantro sprigs to garnish
  1. Cut the turnips or rutabaga, eggplant, and potatoes into 1/2 inch cubes.  Divide the cauliflower into small florets.  Leave the mushrooms whole or slice thickly.  Slice the onion and carrots.
  2. Heat the oil in a large saucepan, add the onion, turnip or rutabaga, potato, cauliflower, and carrots and cook gently for 3 minutes, stirring frequently.  Add the garlic, ginger, chilies, paprika, ground coriander and curry powder or paste and cook for 1 minute, stirring.
  3. Add the stock, tomatoes, eggplant, and mushrooms and season with salt.  Cover and simmer for approx. 30 minutes or until tender stirring occasionally.  Add the green pepper, cover, and continue cooking for 5 minutes.
  4. Smoothly blend the cornstarch with the coconut milk and stir into the mixture.  Add the ground almonds and simmer for two minutes, stirring all the time.  Season with salt, if necessary.  Transfer to warm plates and serve hot, garnished with cilantro.

I now make this from memory, but I also play with the ingredients.  I tend to leave out the mushrooms and I tend to omit the coconut milk, cornstarch and ground almonds and it’s still a good curry, just not as rich or creamy.  I also add whatever veggies I have on hand, and use the tomatoes and eggplant as the base.

22. Potatoes with Spices & Onions (taken from What’s Cooking Indian, page 108)

  • 6 Tbsp oil
  • 2 medium size onions, finely chopped
  • 1 tsp ginger root, finely chopped
  • 1 tsp crushed garlic
  • 1 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 tsp salt
  • 14 ounce can new potatoes
  • 1 Tbsp lemon juice
  • Baghaar
    • 3 Tbsp oil
    • 3 dried red chilies
    • 1/2 tsp onion seeds
    • 1/2 tsp mustard seeds
    • 1/2 tsp fenugreek seeds
  1. Heat the oil in a large saucepan.  Add the onions and saute until golden brown.  Reduce the heat, add the ginger, garlic, chili powder, ground cumin, ground coriander, and salt and stir-fry for about 1 minute.  Remove the pan from the heat and set aside.
  2. Drain the water from the potatoes.  Add the potatoes to the onion and spice mixture.  Sprinkle the lemon juice into the pan and mix well.
  3. To make the Baghaar, heat the oil in a separate pan. Add the red chilies, onion seeds, mustard seeds, and fenugreek seeds and fry until the seeds turn a shade darker.  Remove the pan from the heat and pour the baghaar over the potatoes.

I’m not a huge fan of canned anything, especially potatoes, but these are delicious.  I have also used the sliced canned potatoes and they turned out quite well.

23. Chick Pea Curry (also called Garbanzo Bean Curry) (taken from What’s Cooking Indian, page 124)

  • 6 Tbsp oil
  • 2 medium onions, sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp crushed garlic
  • 1 tsp chili powder
  • 2 fresh green chilies
  • fresh cilantro leaves
  • 2/3 cup water
  • 1 large potato
  • 14 ounce can chick peas, drained
  • 1 Tbsp lemon juice
  1. Heat the oil in a large saucepan.
  2. Add the onions to the pan and saute until golden brown.
  3. Reduce the heat, add the ginger, ground cumin, ground coriander, garlic, chili powder, fresh green chilies and cilantro leaves to the pan and stir-fry for 2 minutes.
  4. Add the water to the mixture in the pan and stir well to mix.
  5. Cut the potato into small cubes.  Add the potatoes and the drained chick peas to the mixture in the pan, cover, and simmer, stirring occasionally for 5-7 minutes.
  6. Sprinkle the lemon juice over the curry.

24. Spiced Rice & Lentils (taken from What’s Cooking Indian, page 154)

  • 1 cup basmati rice
  • 3/4 cup masoor dhal (red lentils)
  • 2 Tbsp oil
  • 1 small onion, sliced
  • 1 tsp fresh ginger root, finely chopped
  • 1 tsp crushed garlic
  • 1/2 tsp turmeric
  • 2 1/2 cups water
  • 1 tsp salt
  1. Combine the rice and dhal and rinse twice, looking for any stones.
  2. Heat the oil in a large saucepan.  Add the onion and saute for approx. 2 minutes.
  3. Reduce the heat, add the ginger, garlic, and turmeric and stir-fry for 1 minute.
  4. Add the rice and dhal to the mixture in the pan and blend together, mixing gently.
  5. Add the water to the mixture in the pan and bring to a boil.  Reduce the heat and cook, covered, for 20-25 minutes.
  6. Just before serving, add the salt and mix to combine.

25. Spicy Corn  (taken from What’s Cooking Indian, page 154)

  • 1 cup frozen corn
  • 1 tsp ground cumin
  • 1 tsp garlic, crushed
  • 1 tsp ground coriander
  • 1 tsp salt
  • 2 fresh green chilies
  • 1 medium onion, finely chopped
  • 3 Tbsp butter (substitute with vegan margarine)
  • 4 dried red chilies
  • 1/2 tsp lemon juice
  • fresh cilantro leaves
  1. Thaw corn.
  2. Place the cumin, garlic, coriander, salt,  1 green chili and onion in a mortar and pestle or a food processor and make a smooth paste.
  3. Heat the margarine in a large, heavy-based skillet.  Add the onion and spice mixture and fry over medium heat, stirring occasionally for approx 5 minutes.
  4. Add the crushed red chilies to the skillet and stir to mix.  Add the corn to the skillet and stir fry for another 2 minutes.
  5. Chop and add the remaining green chili, the lemon juice, and a few fresh cilantro leaves to the skillet, stirring occasionally to combine thoroughly.

References:

What’s Cooking Indian, Shehzad Husain, Whitecap Books 1998

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3 responses to “Vegan Recipes I’ve Learned (21-25) Indian Style

  1. These sound delicious, and it’s not even breakfast time yet!
    BB

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