A lot of people have the perception that vegetarian meals are boring. Eh, Wrong!
Vegetarian meals are delicious, nutritious, filling and some are easy and quick to make too. Perfect supper for when you do not want to slave in the kitchen after slaving at work. Hehehehe.
My love for potatoes knows no bounds, and as I have mentioned here, I love Indian food too. So combining the two is easy for me and tasty too.
This meal was last night’s dinner, make sure you keep some to carry for lunch the next day…. I know I am not the only one who finds leftovers tasty. Yum!
Mint and Coriander rice
- 1 cup basmati rice
- I bunch finely chopped coriander
- 1/2 tbsp mint
- 4 tsp turmeric
- 2 cups boiling water
- 1 tbsp butter or coconut oil
- Heat the butter in a pan and add the herbs and spices, make sure they do not burn.
- Add the rice and stir to mix well. Add the water, cover and let cook till all the water is absorbed.
- You can uncover once to check seasoning and mix to ensure herbs are well mixed in the rice.
- You can add a squeeze of lemon too.
Pea and Potato curry. (My way)
- 2 tbsp. cooking oil
- ½ tsp mustard seeds
- I large onion, chopped finely
- 1 tsp ginger garlic paste
- 1 tbsp. curry powder
- I large tomato, chopped
- 1 tbsp tomato paste
- 2 carrots chopped
- 1 courgette chopped
- Four large potatoes, cut in small pieces
- 1Cup frozen green peas
- Salt and pepper to taste
- ½ tsp garam masala
- Heat oil and add mustard seeds
- Once they splutter, add the onion and sauté till golden brown. Add the garlic ginger paste and ensure it doesn’t burn.
- Add the curry powder and mix well, you can add a splash of water here to ensure the spices cook and don’t burn.
- Add the tomatoes and let cook till mushy. You can add the paste here if you wish.
- Add the carrots and courgette and potatoes and let them fry in the masala mixture till evenly covered, then you can add the peas.
- Add ¼ cup of hot water and let simmer on low heat till ready.
- Once ready sprinkle the garam masala, garnish with coriander leaves and serve hot.
PS: I season in stages, a little salt here and there as each layer cooks to ensure taste is to my taste.
Also, add water in 1\4 cups as per how dry or soupy you want the curry to be. Adding to much water will water the flavours down.
Final add, you can add the coriander stalks to the curry; they add a lot of flavour too.