East Indian Vegetable Casserole Recipes

INDIAN-STYLE VEGETABLE CASSEROLE

Indian-Style Vegetable Casserole image

Add something flavorful to your family's Indian dinner with this meatless casserole that features rice and vegetables.

Provided by Pillsbury Kitchens

Categories Entree

Time 1h5m

Yield 8

Number Of Ingredients 12

Ingredients

1 can (13.5 oz) unsweetened coconut milk (not cream of coconut)
3/4 cup water
1 1/2 teaspoons salt
1 cup uncooked basmati rice
1 bag (1 lb) frozen sliced carrots, thawed, drained (about 4 cups)
1 bag (1 lb) frozen cauliflower florets, thawed, drained (about 5 cups)
1 can (15.8 oz) black-eyed peas, drained, rinsed
1 serrano chile, seeded, finely chopped
2 tablespoons olive oil
1 1/2 teaspoons garam masala
Chopped fresh cilantro, if desired
Lime wedges, if desired

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 2-quart saucepan, stir 1 cup of the coconut milk, the water, 1/2 teaspoon of the salt and the rice. Heat to boiling over high heat. Stir; reduce heat to low. Cover; simmer 15 minutes or until liquid is absorbed. Remove from heat; fluff rice with fork.
In large bowl, stir carrots, cauliflower, peas, chile, oil, remaining 1 teaspoon salt and the garam masala. Stir in cooked rice and remaining coconut milk until well blended. Spoon into baking dish.
Cover; bake 40 minutes or until thoroughly heated. Garnish with cilantro; squeeze lime juice over top.

Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 6 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 5 g, TransFat 0 g

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

EAST INDIAN CHOPPED VEGETABLE SALAD

East Indian Chopped Vegetable Salad image

Printed in our local newspaper. It is imperative to use the freshest ingredients available. Personally I would prepare this salad only in summer when the vegetables are best quality. Note: the green onions I buy at the local farmers' market are organic thus "mutant" size (which means in this salad I would only use about half the amount.) So, you may have to adjust the amount of green onions used in this recipe. There's beauty in simplicity. Note: I've also added radishes, thinly sliced raw crook neck squash and various colors of bell peppers to the salad, as a suggestion.

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 tomatoes, seeded, chopped and drained (if available, use heirloom tomatoes-I sliced the tomatoes instead)
1 medium cucumbers, sliced lengthwise, then thinly sliced (if organic, no peeling necessary) or 2 medium lemon cucumbers, sliced (I like a combination of the two cucumber varieties)
10 green onions, sliced (including the white part)
1 -2 tablespoon fresh lime juice (NOT reconstituted!)
lime zest, for garnish (optional)

Steps:

Place all vegetables in a non-reactive serving bowl. (Alternatively, you can arrange the vegetables on a platter.).
Sprinkle vegetables with the lime juice, adding 1 tablespoon at first, then adjusting the amount if needed.
If you want, you can add a sprinkle of lime zest for garnish.

Nutrition Facts : Calories 40.8, Fat 0.3, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 9.4, Fiber 2.5, Sugar 4.6, Protein 2

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