Spicy Vegan Potato Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MeganLee

"Abundant spices make this better than any restaurant curry I've tasted. :)"

Ingredients

• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder

• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Directions

1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

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12.55

Chickpea Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:AMINAH A. RAHMAN

"We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish."

Ingredients

• 2 tablespoons vegetable oil
• 2 onions, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger root, finely chopped
• 6 whole cloves
• 2 (2 inch) sticks cinnamon, crushed
• 1 teaspoon ground cumin

• 1 teaspoon ground coriander
• salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 (15 ounce) cans garbanzo beans
• 1 cup chopped fresh cilantro

Directions

1. Heat oil in a large frying pan over medium heat, and fry onions until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

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15.21

Delicious Chickpea Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ratzilla

"This recipe is very tasty and healthy. It's even better the next day."

Ingredients

• 4 cups water
• 2 cubes vegetable bouillon
• 1 cup raisins
• 1/4 cup olive oil
• 2 onions, chopped
• 1 tablespoon minced garlic
• 2 tablespoons minced ginger
• 2 cinnamon sticks
• 6 whole cloves

• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 (19 ounce) cans garbanzo beans (chickpeas)
• 1 medium yam, peeled and diced
• 1 pear, peeled and cubed
• salt to taste
• 1 cup chopped fresh cilantro

Directions

1. Place water, bouillon cubes, and raisins in a saucepan over high heat. Bring to a boil, and simmer until bouillon cubes dissolve.
2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cinnamon sticks, cloves, cayenne, turmeric, coriander, and cumin; cook for about 3 minutes until fragrant, stirring constantly.
3. Stir garbanzo beans, yams, and pear into onions; pour in hot vegetable stock and raisins. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables have softened and the sauce has thickened, about 1 hour.
4. Season to taste with salt and stir in chopped cilantro before serving.

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14.20

Spicy Indian Dahl - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Rachel

"A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish."

Ingredients

• 1 cup red lentils
• 2 tablespoons ginger root, minced
• 1 teaspoon mustard seed
• 2 tablespoons chopped fresh cilantro
• 4 tomatoes, chopped
• 3 onions, chopped
• 3 jalapeno peppers, seeded and minced

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander seed
• 6 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup water
• salt to taste

Directions

1. Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
2. In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
3. Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

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19.37

Tofu Keema - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Pat T

"Indian mince tofu curry with green peas - can be eaten with naan or rice - family and guests love it!"

Ingredients

• 1 (16 ounce) package firm tofu
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 1 teaspoon minced fresh ginger root
• 1 teaspoon minced garlic

• 1 cup frozen peas, thawed
• 2 teaspoons curry powder
• 1 cup chopped fresh tomatoes
• salt to taste
• 1 fresh jalapeno pepper, chopped

Directions

1. Place tofu in a colander, and cover with a plate. Weight down with a skillet or some other heavy object. Let drain for 30 minutes. Place in the freezer for 24 hours.
2. Remove tofu from freezer, and defrost. Mince, and set aside.
3. Heat oil in a large skillet over medium heat; add cumin seeds, and cook until the seeds begin to sputter. Cook onion, ginger, garlic in oil until browned. Stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes. Then stir in tomatoes and salt. Cover, and cook for 15 minutes. Stir in chopped pepper, and cook for 2 to 3 minutes.

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15.58

Indian Eggplant - Bhurtha - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:simmig

"This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan."

Ingredients

• 1 eggplant
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1 medium onion, sliced
• 1 teaspoon chopped fresh ginger
• 1 large tomato - peeled, seeded and diced
• 1 clove garlic, minced

• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt, or to taste
• ground black pepper to taste
• 1/4 cup chopped fresh cilantro

Directions

1. Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
3. Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.

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22.16

Coconut Tofu Keema - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:she_cooks

"A warm, savory Indian favorite, easy to make and exciting to eat. Serve over hot rice, with yogurt on the side, which may be added to taste to cut the heat and add sweetness."

Ingredients

• 1/4 cup olive oil
• 4 cloves garlic, pressed
• 1 medium onions, minced
• 1 (14 ounce) package extra firm tofu, diced
• 1 (16 ounce) can coconut milk
• 1 tablespoon ground cumin
• 1 teaspoon curry powder

• 1 1/2 teaspoons ground ginger
• 1 teaspoon salt
• 1 tablespoon red pepper paste
• 6 cups tomato sauce
• 1 1/2 cups frozen peas, thawed
• 1 1/2 cups chopped carrot

Directions

1. Heat olive oil in a large saucepan over medium heat. Stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes. Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer. Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.

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21.15

Red Lentil Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Emma Maher

"This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice."

Ingredients

• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin

• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Directions

1. Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
2. Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
3. Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
4. Stir in the tomato puree, remove from heat and stir into the lentils.

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11.29

Moong Dal - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Pyromommy

"I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice."

Ingredients

• 2 1/2 cups dried yellow split peas
• 2 1/2 cups water
• 1 1/2 teaspoons salt
• 1/2 teaspoon grated fresh ginger root
• 1 teaspoon diced jalapeno chile pepper
• 1/2 cup diced tomatoes
• 3 teaspoons lemon juice

• 1/2 teaspoon ground turmeric
• 2 teaspoons vegetable oil
• 1 teaspoon cumin seed
• 1/2 dried red chile pepper
• 1 pinch Asafoetida
• 2 cloves garlic, finely chopped
• 1/4 cup chopped fresh cilantro

Directions

1. Rinse split peas; add to saucepan with 2 1/2 cups water. Allow split peas to soak for 30 minutes.
2. Heat split peas and water, with salt, until boiling. Reduce heat to medium-low and cook until tender and thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
3. Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

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14.32

Aloo Matar - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Vaijayanti Tamhankar

"Here is a delightful dish - potatoes and peas in a tomato puree sauce. It's pretty easy to rustle up, and adds zing to any meal. The best thing is that all of the ingredients are readily available. Serve hot with naan, puris, rotis, or plain rice."

Ingredients

• 1/4 cup vegetable oil
• 2 medium onions, finely chopped
• 1 tablespoon ginger garlic paste
• 1 bay leaf
• 4 large potatoes, peeled and chopped
• 1 cup frozen peas

• 1/2 cup tomato puree
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons paprika
• 1 teaspoon white sugar
• 1 teaspoon salt
• 2 tablespoons chopped cilantro

Directions

1. Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
2. Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.

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12.30

Navratan Korma - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LUNACITY

"This is an Indian vegetable korma with nuts, paneer cheese, and an adjustable list of vegetables. It is in a tomato-cream sauce as opposed to the usual yogurt based sauce. 'Navratan' means 'nine gems,' so choose nine of the vegetable, nuts, and paneer ingredients; you can leave out the elements you don't want to use, or add them all so it is 'ten gems' if you wish."

Ingredients

• 3 tablespoons vegetable oil, divided
• 1/3 cup mixed nuts (cashews, pistachios, almonds)
• 1 medium onion, grated
• 1/2 teaspoon garlic paste
• 1/2 teaspoon ginger paste
• 1 (8 ounce) can tomato sauce
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 cup water

• 1/4 cup raisins
• 1/2 cup chopped carrots
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped fresh green beans
• 1/2 cup green peas
• 1 cup chopped potatoes
• 4 ounces paneer, cubed
• 1/4 cup milk
• 1/4 cup heavy cream
• salt to taste

Directions

1. Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
2. Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
3. Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.

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16.23

Easy Masoor Daal - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Cathy

"Fast and simple daal using red lentils."

Ingredients

• 1 cup red lentils
• 1 slice ginger, 1 inch piece, peeled
• 1/4 teaspoon ground turmeric
• 1 teaspoon salt

• 1/2 teaspoon cayenne pepper, or to taste
• 4 teaspoons vegetable oil
• 4 teaspoons dried minced onion
• 1 teaspoon cumin seeds

Directions

1. Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
2. Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.

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18.25

Absolutely Perfect Palak Paneer - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MCFALONE

"This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan (Indian flat bread). The key is in the spices, which you can find at an Indian grocery."

Ingredients

• 6 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 tablespoon grated fresh ginger root
• 2 dried red chile peppers
• 1/2 cup finely chopped onion
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander

• 1 teaspoon ground turmeric
• 3/4 cup sour cream
• 3 pounds fresh spinach, torn
• 1 large tomato, quartered
• 4 sprigs fresh cilantro leaves
• 8 ounces ricotta cheese
• coarse sea salt to taste

Directions

1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

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17.24

Potato Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jen Schaffer

"This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!"

Ingredients

• 3 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon mustard seed

• 1/2 teaspoon ground cayenne pepper
• 6 medium potatoes, peeled and diced
• 2 cups water
• 1 cup yogurt
• 2/3 cup frozen green peas

Directions

1. Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
2. Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

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10.42

Sambar - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NAGARAM

"Lightly spiced lentils in a tamarind and coconut sauce, tempered with Indian spices. Serve hot with rice. Try it with other vegetables too, such as potato, cauliflower or okra. The ingredients should be available at any Indian market or at specialty stores. The tamarind pulp may be substituted with reconstituted tamarind paste."

Ingredients

• 1 cup yellow split peas (tuvar dal)
• 2 cups water
• 1/2 cup tamarind pulp
• 1/2 cup water
• 1 green bell pepper, sliced
• 1 tomato, chopped
• 1 1/2 teaspoons coriander seeds

• 1 teaspoon yellow lentils (chana dal)
• 1 tablespoon unsweetened flaked coconut
• 2 dried red chile peppers
• 2 teaspoons vegetable oil
• 1 teaspoon mustard seed
• 1 teaspoon cumin seed
• 1/4 teaspoon asafoetida powder

Directions

1. Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
2. Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
3. Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.

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16.47

Alicia's Aloo Gobi - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Alicia

"This is hands down the easiest and most delicious curry I have ever made. It's my own personal twist on Aloo Gobi, a traditionally dry Indian dish consisting of potatoes and cauliflower. The coconut milk adds the extra sauciness; my favorite part of curry. Serve with basmati rice or, better, with breads such as roti, naan, or pita."

Ingredients

• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 teaspoon cumin seeds
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can coconut milk
• 2 tablespoons ground coriander
• 1 tablespoon salt
• 1 tablespoon ground turmeric

• 1 tablespoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 3 large Yukon Gold potatoes, peeled and cubed
• 1 medium head cauliflower, chopped into bite size pieces
• 1 (15 ounce) can garbanzo beans, drained
• 2 tablespoons garam masala

Directions

1. Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
2. Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.
3. Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.

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20.39

Mushrooms and Spinach Italian Style - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Salvatore

"This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine."

Ingredients

• 4 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 14 ounces fresh mushrooms, sliced
• 10 ounces clean fresh spinach, roughly chopped

• 2 tablespoons balsamic vinegar
• 1/2 cup white wine
• salt and freshly ground black pepper to taste
• chopped fresh parsley, for garnish

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
2. Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

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13.56

Curried Mushroom Hot Pot - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Anita Chen

"This steaming curried-mushroom soup with a touch of coconut and lemon warms you up on a cold winter day!"

Ingredients

• 1/2 onion, diced
• 2 1/2 tablespoons curry powder
• 1 (32 fluid ounce) container chicken broth
• 1/2 lemon, sliced
• 1 1/4-inch-thick slices fresh ginger, peeled
• 1 1/2 teaspoons white sugar

• salt to taste
• 1 pound assorted mushrooms
• 1 (13.5 ounce) can coconut milk
• 1 tablespoon fresh lemon juice
• salt to taste
• 8 kaffir lime leaves

Directions

1. Prepare a saucepan with cooking spray and place it over high heat. Place the onion in the saucepan; cook and stir for 2 minutes. Sprinkle the curry powder over the onion; stir to coat evenly. Add the chicken broth, lemon, ginger, sugar, and salt to the onions. Reduce heat to medium; cook and stir for 2 to 3 minutes. Stir in the mushrooms and cook another 3 minutes. Mix in the coconut milk and lemon juice; stir and remove from heat.
2. Drop the lemon leaves into the soup; allow to sit for 5 minutes. Remove leaves before serving.

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11.42

Aloo Phujia - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CHRISTYJ

"Spicy potatoes, tomatoes and onions with an Indian kick! This is super spicy so be aware!"

Ingredients

• 1 onion, chopped
• 1/4 cup vegetable oil
• 1 pound potatoes, peeled and cubed
• 1 teaspoon salt

• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 2 tomatoes, chopped

Directions

1. Lightly brown onion in oil in a medium size skillet.
2. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
3. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

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16.59

Quorn#8482; and Chickpea Curry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Julie MacMillan

"If you ever fancy a curry that contains more than just vegetables, then try this Quorn(TM) recipe - it's easy to make and tastes great! Best served with Pilau/Basmati rice."

Ingredients

• 2 tablespoons vegetable oil
• 1 (12 ounce) package Quorn(TM) Chicken-Style Recipe Tenders
• 1 medium onion, chopped
• 3 cloves garlic, crushed
• 1/2 teaspoon cumin seed
• 1/2 teaspoon black mustard seed
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin

• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 teaspoons tomato puree
• 1 (8 ounce) can chickpeas (garbanzo beans), drained
• 1 (14 ounce) can diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon garam masala

Directions

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.
2. Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin seed, and mustard seed in oil for 3 to 5 minutes, or until the onion is soft.
3. Season with ground turmeric, cumin, and coriander, chili powder, and salt. Mix in tomato puree, then stir in Quorn, chickpeas, diced tomatoes, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer for 20 to 25 minutes. Remove from heat, and mix in garam masala.

Quorn#8482; and Chickpea Curry - Vegetarian Recipes - Best Vegetarian Recipes
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Quorn#8482; and Chickpea Curry - Vegetarian Recipes - Best Vegetarian Recipes
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