Indian Vegetables

by Maxi on December 14, 2011

Three days ago the boyfriend and I had a meat dinner. Quite literally. To start off we had a steak appetizer with balsamic glaze. We then continued with a Hoisin Barbecue Meat Platter, consisting of 4oz of chicken, 4oz of steak, and 4oz of pork. That’s right. 12 oz of meat between the two of us in the entree alone.

I love meat. I love bacon. And chicken. And pork. And beef. Give me a bison burger and I will probably give you a kiss. I love meat especially in the winter when it’s cold outside. Stews and meaty crock-pot dishes are just as much appreciated as chicken breast with vegetables or Spaghetti Bolognese. It’s different in the summer. I eat more salads then.

To kind of sort of balance out all the meat (Thanksgiving turkey anyone?), it’s good to have some vegetarian dishes every once in a while. Soups are good. Trader Joe’s roasted red pepper soup is delicious. As well as the carrot ginger soup. Add in some vegetables, top off with some homemade croutons (cut bread in crouton size pieces, toss with olive oil, salt, pepper and some herbs, and toast for 10 min at 375degrees Fahrenheit) and you have made a delightful healthy and warming meal.

Although I just told you how much I love meat I do also enjoy vegetarian dishes. They have to be flavorful, though. Lots of herbs and spices. We have a collection of hot sauces at home. I made a box for just the hot sauces.

Some things though are fine without hot sauce because the spices already make them taste delicious. Fortunately Indian dishes have a lot of spices and fresh herbs so that there isn’t any need for drowning them in spicy sauces.

Alright, let’s do this:

First roast some squash. Pretty much any kind works. Try butternut squash, acorn squash, yellow or green squash! 

Now brown the onions in a rather large pot.

Add some garlic ginger paste to the browned onion. Some fancier grocery stores seem to carry this and it’s also available online or in specialty indian food stores.

To get some spice add some fresh chopped up green chilis. If you like it spicy keep some of the seeds as that’s where the majority of the heat is located…

Add two tablespoons of the basic curry spice mix to the pot and then cut a couple potatoes into small pieces so they cook thoroughly rather quickly.

Add some cauliflower (or broccoli if you prefer the green cabbage version) and peas. Let this simmer for a couple of minutes while you chop up the fresh dill and cilantro and cut a lime in half.

 Add the herbs to the pot and squeeze in some lime juice.

Let the vegetables simmer for a couple more minutes and take the squash out of the oven. Peel off the skin. Add to the pot and serve hot.

Enjoy your warming, vegetarian, indian dish!

Indian Vegetables


1 butternut squash
1 tbsp oil (mustard seed or olive)
1-2 onions, sliced
1 tbsp of garlic ginger paste
1 fresh chili pepper, chopped
2 tbsp spice mixture
2-3 potatoes, cut into small pieces
1 head of cauliflower
1 small bag of peas
1 bundle of fresh dill
1 bundle of fresh cilantro
1 lime 

1. Cut the butternut squash into pieces and roast at 400 degrees Fahrenheit for about 30 minutes.

2. Brown the onion slices in oil in a large pot, mix with the garlic ginger paste.

3. Add the chopped up green chili peppers and the spice mix.

4. Add the potatoes and the cauliflower as well as the peas to the pot.

5. Mix the chopped up herbs (dill & cilantro) into the vegetables.

6. Squeeze in some lime juice to taste.

7. Take the squash out of the oven. Peel and add it to the pot.

8. Serve hot!


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