Discover the top 3 best quick vegetarian cooking recipes for beginners

Author: Keerthi Food

Vegetarian food is wonderful in category and has amazing but also complex herbal flavors. Traditional aromas differ between sweet, savory and spicy. In this article, I've listed some of the fastest Indian cooking vegetarian recipes that are easy to prepare, nutritious, and if you're a beginner you'll be able to make out for any occasion.

1. Quick Vegetable Curry

A bountiful medley of beans and vegetables curry can be made in minutes. You can increase or decrease the spices to suit your taste. Serve the delicious veggie cooking recipe over rice with Indian Naan bread or chapatti (flatbread).

Ingredients Checklist

  • 2 potatoes, peeled and diced
  • 2 carrots, diced
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen green peas
  • 2 tablespoons olive oil
  • 1 large onion, finely sliced
  • 1 (14.4 ounce) can chopped tomatoes with juice
  • 1 (14.5 ounce) can kidney beans, drained and rinsed
  • 1 (15.5 ounce) can garbanzo beans, drained and rinsed6 tablespoons water
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon mustard seedsalt to taste (optional)
  • 1 (13.5 ounce) can coconut milk

Directions

Instructions Checklist

Step 1: Take a large saucepan and add lightly salted water to a boil. Place the potatoes and carrots in the boiling water and cook until softened for about 5 to 6 minutes. Add the peas and corn to the boiling water and turn off the heat. Wait for a minute and drain the vegetables.

Step 2: Heat the olive oil in a large skillet over medium temperature. Stir in the onions and cook until the onions are transparent for about 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans and water with the onions. Stir in the turmeric, chili powder, cumin, coriander and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas and corn. Turn the heat to high and cook the vegetables for about 5 to 10 minutes by stirring occasionally. Lower the heat to medium flame and continue to cook for another 7 minutes.

Step 3: Pour the coconut milk into the cooked vegetable mixture. Stir and cook for just 3-5 minutes to prevent the milk from curdling or separating. Remove from the heat and serve hot.

Nutrition Facts

Per Serving: 423 calories; 19.9 g fat; 53.6 g carbohydrates; 12.4 g protein; 0 mg cholesterol; 510 mg sodium

2. Spiced Eggplant Indian Style

The tangy and spicy recipe combines the both traditional and healthy vegetarian cooking of eggplant, tomatoes, onions and coriander. This is excellent served with rice and dal.

Ingredient Checklist

  • 2?½ pounds eggplant
  • cup clarified butter
  • 1 cup chopped onions
  • 4 large ripe tomatoes, chopped
  • 4 teaspoons crushed coriander seed

Directions

Instructions Checklist

Step 1: Preheat your oven to 325 degrees F (165 degrees C).

Step 2: Half eggplant(s) and bake for about 20 minutes or until it gets tender. Using a potato masher or pastry blender - crush the eggplant.

Step 3: Heat clarified butter in a medium skillet over medium heat and saute onions until translucent. Stir in tomatoes and eggplant until the liquid evaporates and finally sprinkle with coriander for garnishing.

Nutrition Facts

Per Serving: 533 calories; 39.7 g fat; 839 mg sodium; 87 mg cholesterol; 44.5 g carbohydrates; 7.1 g protein.

3. Spicy Lentil Quinoa Curry

Lots of flavor packed in Indian-spiced Lentil Quinoa curry. This recipe is very authentic in taste and one of the most preferred vegetarian food cooking by all the veggie cooking beginners. You can also change up the veggies according to your choice and alter the amount of spice required.

Ingredients Checklist:

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup chopped mushrooms
  • 1/2 cup chopped carrots
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup water
  • 1 cup dry green lentils
  • 1/2 cup quinoa
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder
  • 1 tablespoon ground red chile pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground ginger
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala (Indian spice blend)
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt, or to taste
  • 1 dash ground black pepper
  • 1/4 cup milk
  • 1 tablespoon butter

Directions

Instructions Checklist

Step 1: Heat the oil in a large saucepan over medium temperature. Add onion cook and stir until translucent for about 3 minutes. Mix in mushrooms, carrots, and garlic cook until flavors combine for about 2 minutes.

Step 2: Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.

Step 3: Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender for about 5 minutes.

Nutrition Facts:

Per Serving: 403 calories; 10.1 g fat; 60.9 g carbohydrates; 19.5 g protein; 9 mg cholesterol; 1158 mg sodium.

I hope these 3 best easy to cook vegetarian recipes are sure to blow out your mind. And also these dishes will have you swooning, and might help to make your boring life into an authentic one!!

I hope this article was helpful, and to explore more about some best Indian Cooking vegetarian recipes updates follow some food blog experts.

Do let me know in the comment section about your experience and how was its outcome.