The Indian Vegan Kitchen (22 page)

1. Heat oil in a medium skillet on medium-high heat. Add cardamom pods (open the pods with your hands, just enough to create a slit), cloves, cinnamon stick, and green chiles and cook for a few seconds until the spices puff. Add onion and fry 1 to 2 minutes until onions are transparent.

2. Add green beans, cauliflower, carrot, and potatoes. Add water and salt. Cover and simmer for 5 to 7 minutes, until the potatoes are tender.

3. Mix cornstarch with 2 tablespoons of coconut milk until well blended. Set aside.

4. Add coconut milk. Stir and bring to a boil. Add the cornstarch mixture and stir until thickened, 1 to 2 minutes. Transfer to a serving dish. Serve over rice.

GF

1. In a large nonstick fry pan, heat 2 tablespoons of oil on medium-high heat. Add onion and fry 1 to 2 minutes until transparent. Add ginger, garlic, green chile, and cashews. Stir and fry for 1 minute. Remove from heat. Transfer the onion mixture to a bowl and cool slightly.

2. In a blender, grind the onion mixture with ½ cup water to a smooth paste. Set aside.

3. In the same fry pan, add the remaining 1 tablespoon oil. Heat on medium-high heat. Add chopped onion and fry 1 to 2 minutes until transparent. Add green beans, cauliflower, carrot, peas, pepper, salt, cayenne pepper, and 1 cup water. Stir to mix. Cover and simmer for 5 to 7 minutes, until the vegetables are crisp-tender.

4. Add the onion paste. Stir and cook for about 5 minutes.

5. Add the almonds, raisins, and coconut milk. Stir and simmer for another 5 minutes. Stir in the lemon juice. Transfer to a serving dish, garnish with cilantro, and serve hot.

GF

1. In a large nonstick fry pan, heat 2 tablespoons oil on medium-high heat. Add onions and fry for 2 to 3 minutes until golden brown. Add ginger, garlic, green chile, almonds, and cashews. Stir and fry for a minute. Remove from heat. With a slotted spoon, remove the onion mixture to a bowl and cool slightly, reserving the oil in the same pan.

2. In a blender, grind the onion mixture with ½ cup water to a smooth paste.

3. In the same fry pan, add the remaining tablespoon of oil to the existing oil. Heat on medium-high heat. Add mushrooms and fry for 2 to 3 minutes until the mushrooms are cooked. Add the onion mixture, turmeric, salt, and cayenne pepper. Stir and cook for 2 to 3 minutes, coating the mushrooms. Add remaining 1½ cups water, bring to a boil, cover with lid, and simmer for 5 minutes.

4. Transfer to a serving dish and serve hot.

GF

1. Heat oil in a nonstick fry pan on medium-high heat. Add mustard seeds, cover with lid, and cook for a few seconds, until the seeds stop popping. Add onion and fry 1 to 2 minutes until transparent. Add ginger and stir.

2. Add mushrooms and stir-fry for 2 to 3 minutes. Add peas, turmeric, salt, coriander, and cayenne pepper. Add the water, bring to a boil, cover with lid, and cook for 5 to 7 minutes, or until the peas are cooked.

3. Sprinkle garam masala over mushroom mixture. Transfer to a serving dish and garnish with almonds, if desired.

GF, LF

Kootu
is a vegetable dish with a stew-like consistency and a coconut base. You can use fresh coconut, but for convenience I use the frozen grated coconut available in Indian grocery stores.

1. Peel plantains with a peeler, removing just the thin green outer layer. In a medium bowl, add some water. Cut plantain into ½ -by-1-inch-long strips and soak in water. (Water prevents plantains from turning brown.) Set aside. Drain the water just before cooking.

2. In a medium saucepan, heat oil on medium-high heat. Add the mustard seeds, cover with lid, and cook for a few seconds, until mustard seeds stop popping. Add asafetida and curry leaves and cook for a few seconds. Add the drained plantains, carrots, and green beans. Stir to mix. Add turmeric, salt, and water. Bring to a boil. Reduce heat, cover with lid, and cook for 10 to 12 minutes, until the vegetables are tender.

3.
In the meantime, prepare kootu masala:
In a small fry pan, heat oil on medium heat. Add cumin seeds, red chiles, coriander seeds, and peppercorns. Roast all ingredients until golden brown. In a small blender jar, add grated coconut, roasted spices, and warm water. Grind until smooth.

4. Once the plaintains are tender, add the kootu masala. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes, until mixture is a stew-like consistency. Add brown sugar and tamarind paste. Transfer to a serving bowl. Serve warm with rice.

GF

1. Heat oil in a nonstick fry pan on medium-high heat. Add the mustard seeds, cover with lid, and cook for a few seconds, until the mustard seeds stop popping. Add red chiles and curry leaves, and cook for a few seconds. Cover loosely with lid to contain the popping seeds.

2. Add the green beans, salt, and water. Stir to mix. Cover with lid, reduce heat, and simmer for 5 to 7 minutes, until the green beans are cooked.

3. Transfer to a serving container and add the grated coconut. Toss lightly.

GF, LF

1. Heat oil in a nonstick fry pan on medium-high heat. Add cumin seeds and cook for a few seconds until golden brown. Add green beans and potatoes and stir.

2. Sprinkle with turmeric, salt, coriander, and cayenne pepper. Stir well. Add water. Cover with lid and reduce heat to medium-low. Simmer for 8 to 10 minutes, or until potatoes are tender. Stir occasionally.

3. Transfer to a serving bowl.

GF, LF

1. Cut pointy tips from both ends of the snow peas. Cut the pods into ¾ -inch pieces. Set aside.

2. Heat oil in a medium nonstick fry pan on medium-high heat. Add cumin seeds and cook for a few seconds until golden brown. Add the snow peas and peas and stir.

3. Add turmeric, salt, and cayenne pepper. Stir well. Stir in water. Cover with lid. Reduce heat and simmer for 5 to 7 minutes, or until snow peas are crisp-tender. Transfer to a serving platter.