I’ve been eating a lot of meat recently, so during my last trip to the local farmers’ market, I decided to go vegetarian for lunch and this is what I came up with. Feel free to use any vegetables that you like or have on hand. For a total vegetarian meal, pair it up with some rice and dhal (lentils) as I did. You could also just as easily enjoy this dish with some naan bread. Trader Joe’s sells a particularly good garlic naan in the freezer section, which I use a lot. Just pop it in the toaster oven and slather it with a little butter or ghee and you’re good to go. With such tasty vegetarian dishes as this, I guarantee that even the most committed carnivore will not miss their meat for one meal.
4 oz. (100 g) carrots, peeled and cut into 1-inch pieces
4 oz. (100 g) potatoes, peeled and cut into 1-inch pieces
4 oz. (100 g) green beans, peeled and cut into 1-inch pieces
3 tbsp. vegetable oil
2 onions, sliced
1 sprig curry leaves (optional)
1 green chili, slit lengthwise
1 tsp. chili powder
1/2 tsp. coriander powder
1/2 tsp. turmeric
salt to taste
4 oz. (100 g) cauliflower, separated into florets
1/2 cup coconut milk
4 garlic cloves, peeled
1-inch piece of ginger, finely chopped
2 green chillies, finely chopped
1/2 tsp. fennel seeds
4 oz. (100 g) tomatoes, diced
1.) Grind all ingredients for the spice paste in a blender, and set aside.
2.) Heat oil in a large pan. Add onions, green chili, and curry leaves, and cook until onions are soft. Add the carrots, chili powder, coriander, turmeric and salt. Mix well. Lower the heat and add potatoes. Cover and cook for 10 minutes.
3.) Add the cauliflower and green beans together with the spice paste and mix well. Cook covered another 10-15 minutes.
4.) Remove pan from heat and slowly add the coconut milk, stirring to blend well. Serve hot.