Best Super Healthy Super Spicy Indian Vegetable Medley Recipes

ROASTED INDIAN-SPICED VEGETABLES

Roasted Indian-Spiced Vegetables image

These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala in the international section of your grocery store or ethnic market, there are many recipes available online to make your own.

Provided by France C

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
2 teaspoons garam masala
1 teaspoon salt
2 medium potatoes, peeled and cut into 1-inch cubes
2 cups cauliflower florets
1 medium yellow onion, cut into 1/2-inch wedges
2 tablespoons minced cilantro

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.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 24.5 g, Fat 10.5 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 607.3 mg, Sugar 3.2 g

SUPER-HEALTHY, SUPER-SPICY INDIAN VEGETABLE MEDLEY

Super-Healthy, Super-Spicy Indian Vegetable Medley image

Make and share this Super-Healthy, Super-Spicy Indian Vegetable Medley recipe from Food.com.

Provided by Jamie Morgenstern

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 onions, diced
1 eggplant, 1 inch cubes
2 tomatoes, sliced thin
5 carrots, chopped . 2 thick
1 green bell pepper
5 small potatoes, microwaved until soft and cubed
3 garlic cloves, chopped
2 -4 tablespoons coriander, to taste
3 tablespoons red peppers
1 tablespoon curry powder (optional)
2 tablespoons coriander
1 jalapeno pepper (seeded, if necessary) (optional)
basil, to taste
lemongrass, to taste
lemon, to taste

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!

Nutrition Facts : Calories 279.6, Fat 0.9, SaturatedFat 0.2, Sodium 75.1, Carbohydrate 64.3, Fiber 13.3, Sugar 14, Protein 8