VEGETABLE SOUP RECIPES INDIAN RECIPES

Name: Indian Vegetable Soup (Crock Pot)
Prep time: 20 min
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 1 medium eggplant, cut into 1/2 inch cubes (5 - 6 cups); 1 lb red potatoes, cut into 1 inch pieces (3 cups); 1 (14 1/2 ounce) can diced tomatoes; 1 (15 ounce) can chickpeas (rinsed and drained); 1 tablespoon grated ginger; 1 1/2 teaspoons mustard seeds; 1 1/2 teaspoons ground coriander; 1 teaspoon curry powder; 1/4 teaspoon pepper; 4 cups vegetable broth or 4 cups chicken broth; 2 tablespoons fresh cilantro stems

INDIAN VEGETABLE SOUP (CROCK POT) RECIPE - FOOD.COM

Indian Vegetable Soup (Crock Pot) Recipe - Food.com image

This is from the Better Homes & Gardens "Crockery Cooking." I am trying it this weekend!

Total Time 120 minutes

Prep Time 20 minutes

Cook Time 1

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 medium eggplant, cut into 1/2 inch cubes (5 - 6 cups)
1 lb red potatoes, cut into 1 inch pieces (3 cups)
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can chickpeas (rinsed and drained)
1 tablespoon grated ginger
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons ground coriander
1 teaspoon curry powder
1/4 teaspoon pepper
4 cups vegetable broth or 4 cups chicken broth
2 tablespoons fresh cilantro stems

Steps:

Combine eggplant, potatoes, tomatoes, and chickpeas in the crock pot first, then sprinkle with spices.
Pour broth over everything.
Cook on low for 8- 10 hours (or high for 4- 5 hours).
Garnish with cilantro.

Nutrition Facts : Calories 188.3, FatContent 1.6, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 367.8, CarbohydrateContent 39, FiberContent 9, SugarContent 5.5, ProteinContent 6.8

SPICY INDIAN DAL – HEALTHY, HEARTY AND EXTREMELY TASTY ...

Spicy Indian Dal – Healthy, Hearty and Extremely Tasty ... image

Provided by Flawless Chaos

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 cup lentils (red or green)
2 Tablespoons minced fresh ginger root
1 Teaspoon mustard seed
4 large juicy tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
1 Tablespoon Cumin
1 Tablespoon Ground Coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste

Steps:

Soak lentils overnight
Cook the lentils by boiling until soft, about 25 minutes, drain and set aside.
In a skillet, heat oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno, and garlic. Saute until the onions and garlic are golden brown. Add corriander and cumin. Add chopped tomatoes, and suate until the tomatoes are well cooked.
Add water, boil 10 minutes. Add lentils, stirring well. Add salt to taste.
Serve hot with bread or over rice. Garnish with fresh cilantro and sour cream (vegan).

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