-

Greens With Carrots and Potatoes

Easy Indian Vegan|Vegetarian Vegetable Recipe, Hearty & Satisfying

Greens Potatoes Carrots

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!

Menu Suggestions: Serve Greens, Potatoes & Carrots With: Basmati Rice, Chapati Flatbread, Mung Dhal Soup and Curried Chick Peas

Total prep & cook time: 30 min

6 Servings

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

Ingredients:

  • 1 Tbsp cooking oil
  • 1 tsp cumin or 1/2 tsp cumin seeds
  • 1/2 tsp ground ginger, or 1 Tbsp minced fresh
  • 1/2 tsp ground fenugreek or fenugreek seeds
  • 1/2 tsp ground turmeric
  • tiny pinch of hing (asoefetida)
  • 2 medium-small potatoes peeled and sliced in 1-2 inch strips about 1/2 inch thick
  • 3 medium carrots peeled and sliced in thin rounds
Savvy Vegetarian Facebook Page
  • 1 lb chard or kale, washed thoroughly, drained well and chopped coarsely
  • 1/4 - 1/2 tsp salt
  • 1/4 cup water

Directions:

  1. Heat the oil on low in the 8 quart pan
  2. Prep the veggies
  3. Turn the heat up to medium, fry the spices in the oil until fragrant, about 1 minute
  4. Add the carrots and potatoes and sauté on medium/high for about 5 minutes
  5. Stir in the greens and continue sautéing for 5 minutes until the greens are wilted
  6. Add water and salt and cover with lid
  7. Turn heat to medium/low and cook until tender, about 15 minutes
  8. Cook uncovered to reduce any excess water
  9. Optional: Add 1/2 c. tofu or panir in the last five minutes of cooking
Protein Ebook

Recipe Tips:

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.

Recipe Comments:

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!

Your comments & questions help improve our recipes, so don't be shy! Contact Us

More Vegetable Recipes

Quinoa Recipe Ebook
Cabbage & Green Peas Carrots and Peas With Cumin Easy Vegetable Curry Veggies Coconut Curry Sauce Summer Squash With Pak Choy Sweet & Sour Stir Fry Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; Print
Pinterest   pin_it_button   Google+  
Subscribe
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; pinit_fg_en_round_red_32




Savvy Vegetarian