The Essential Vegan Indian Cookbook: 100 Home-Style Classics and Restaurant Favorites by Priya Lakshminarayan

Author:Priya Lakshminarayan [Lakshminarayan, Priya]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2021-10-11T18:30:00+00:00

PREP TIP: Cut up the potatoes ahead of time and soak them in water to prevent them from blackening, then drain just before using.

VARIATION TIP: You can prepare this recipe using leftover rice. You can also add more veggies, such as carrots, beans, and green peas, to make it more substantial.

PER SERVING: Calories: 617; Total fat: 12g; Saturated fat: 1g; Sodium: 911mg; Carbohydrates: 116g; Sugar: 6g; Fiber: 7g; Protein: 12g

Bell Pepper Rice

PREP TIME: 15 minutes • COOK TIME: 5 minutes • SERVES 6

Packed with flavor, this fried rice recipe is quick and easy to make. Use leftover rice or cook some ahead and let it cool before beginning this recipe. Serve with Kachumber (here).

1 tablespoon vegetable oil

1 teaspoon cumin seeds

6 curry leaves

2 green chile peppers

1 tablespoon ginger-garlic paste

1 cup chopped onion

1 bell pepper (any color), chopped

½ cup green peas

2 tablespoons sambhar powder

1 teaspoon ground turmeric

1 teaspoon chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1½ cups basmati rice, cooked (see here) and cooled

1½ teaspoons salt

⅓ cup chopped fresh cilantro

1. Heat the oil in a pan over medium heat and temper the cumin seeds.

2. Once they begin to crackle, add the curry leaves, green chiles, ginger-garlic paste, and onion. Sauté until the onion turns translucent. Add the bell pepper and green peas and sauté for 3 minutes. Add the sambhar powder, turmeric, chili powder, coriander, and ground cumin and sauté for 1 minute.

3. Add the cooked rice and salt. Mix everything together well.

4. Garnish with the cilantro.

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