Broccoli Potato Stir Fry (Broccoli Aloo Sabzi)
The only green I had in the fridge was broccoli and I was in the mood for Indian food. I had never used broccoli in Indian food so I went to the internet and found this recipe for Broccoli Potato Stir Fry (aka Broccoli Aloo Sabzi) at www.indianveggiedelite.com. She used oil so I left that out and made a few other changes, including increasing the amount of broccoli and adding some brown rice. I love this dish!
1/2 t cumin seed
1 small onion, finely chopped
1 clove garlic, minced
1/4 pound Yukon gold potatoes, cut in small cubes
1 T bottled medium heat green chilies
1/4 t turmeric
1/8 t hot chili powder (this is straight chili powder not mixed with salt and other spices like most chili powders are)
1/2 t coriander powder
1/2 t cumin powder
1/2 t garam masala
1 cup tomato sauce
3 cups small broccoli florets
2 T apple cider vinegar (I add this to decrease the amount of salt)
Toast cumin seeds in a sauté pan over medium high heat until fragrant. Add onion and sauté until they start to brown. Add garlic and sauté another minute. Add 1 cup water and potatoes. Cover and cook until they begin to soften. Stir in spices and tomato sauce. Add broccoli florets and cook until tender. Stir in vinegar and salt to taste. Serve as is or mix with brown rice.
Collards and Potato Masala w/ Rice
If you’d like to get more collard greens into your diet, here is a delicious way to do it! Mixed with potatoes in a spicy tomato sauce and served with rice, you’ll never know they are there other than the beautiful green color they give to this dish. Make it as spicy as you like by adding a sprinkle of your favorite hot sauce or kick up the amount of cayenne pepper.
1 yellow onion, chopped
1 clove garlic, minced
1 T finely minced or grated fresh ginger root
3/4 t turmeric
1 t chili powder
1 t cumin powder
1 t coriander powder
1/8 t cayenne pepper
2 – 3 Yukon gold potatoes cut in 1/2 inch cubes (about 2 cups)
8 – 10 oz. collard greens, chopped
1 can crushed tomatoes
Sprinkle of your favorite hot sauce (optional)
Sauté onion in medium size pan over medium high heat until it starts to brown. Add fresh garlic, ginger and spices and cook stirring constantly for one minute. Add 1 cup of water or broth and potatoes. Cover and cook 3 minutes. Add collard greens, cover, and cook until greens are tender. Potatoes should be tender at this time as well. Add tomatoes and desired amount of cooked rice.
A can of chic peas would be a great addition to this recipe.
Spicy Thai Kale & Chic Peas
I have fallen in love with Indian food! The flavor is so AMAZING with all the wonderful spices! Kick up the heat in this dish by adding a little cayenne pepper. This Spicy Thai Kale dish is such a quick and easy dish to make, it’s satisfying and super nutritious!
1 cup short grain brown rice
1 onion, finely chopped
1 T minced fresh ginger
2 t chili powder
1 t turmeric
1 t cumin
1 t coriander
1/2 cup diced mild green chilies
2 cups chopped cremini mushrooms
1 cup water
8 oz. kale, finely chopped (about 1 bunch)
1 1/2 cups cooked chic peas
1 14 oz. can crushed tomatoes
1/4 cup natural unsalted peanut butter
Sea salt
Boil 1 cup water in a small saucepan. Add rice, cover, lower heat, and cook until tender, about 25 – 30 minutes.
Dry sauté onion and ginger for 3 minutes, adding a tablespoon of water if needed to keep from sticking. Add spices, green chilies, mushrooms, chopped kale, and water. Bring to a boil, lower heat to medium, and cook until kale is tender. Stir in chic peas and tomatoes, and continue to cook 5 more minutes. Stir in peanut butter and serve over desired amount of rice. Salt to taste.
Red Lentils w/ Cabbage and Rice
This is one of my favorite Indian dishes. It’s simple to make, although it takes about 30 – 40 minutes to get the lentil to my desired tenderness so I cook them ahead of time. Once lentils are done, everything else comes together quickly.
1 1/4 cups dry red lentils
5 cups water
1 1/2 t turmeric
2 t cumin seed
1 medium onion, chopped
2 – 4 cloves garlic, minced
1 T fresh ginger, minced (or 1 t powder)
1 – 2 jalapeno chili peppers, minced (or canned/bottled)
2 medium tomatoes, chopped
1 pounds green cabbage, coarsely grated or chopped
Boil water, add lentils, cover, lower heat to medium low and cook until tender. Stir in turmeric and continue to cook on low while preparing vegetables.
Cook cumin seeds in a hot skillet for 3 – 4 minutes until fragrant. (no oil needed) Add onion and saute until it starts to brown. Add garlic and stir 2 more minutes. Add 1/2 cup water, green chilies, ginger, tomatoes and cabbage. Cook, stirring occasionally, until cabbage is very tender. Stir in cooked lentils. Serve over cooked brown rice.
Order yours today!
100% Plant Based
100% Nutritious
100% Delicious
