Greens, Potatoes & Carrots: Easy, mildly spiced vegan|vegetgarian vegetable recipe, one of our favorite ways to eat greens.
This hearty Indian vegetable recipe is full of flavor and very satisfying. Thanks to our friend Sabine for the introduction!
Total prep & cook time: 30 min
Nutrition Data Per Serving, 163g: 117 cal, 22g carb, 3g fat, 56mg sodium, 3g fiber, 2g Sugars, 4g protein, low Sodium, Cholesterol, good source Vit. B6, Potassium, Copper, Vit. A, Vit. C, Vit. K, Manganese. Estimated glycemic load 9
The secret to a perfect texture is to remove the lid and reduce the water in cooking so the mixture just begins to stick, resist stirring, and don't leave the room and get absorbed in something else when it's getting close to done!
You'll need a heavy weight, wide bottomed eight quart pot or dutch oven for this recipe.
This is absolutely delicious and totally satisfied the cravings of two Indian food lovers! Used fresh ginger and did not have the exotic spice I cannot recall right now. Can't one just slice the carrots, like in the photo, or do you think the strips add something? Perhaps beauty, as the colors and textures melded as beatifully as the flavors! :-) Thanks so much for a wonderful recipe!
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