The Steaming Pot - Easy vegetarian recipes from India

This dal recipe combines the goodness of amaranth leaves and gooseberries in a protein-packed dish. It is quicker to put together than the classic chaulai dal, producing a thinner, tangier broth thanks to gooseberries (amla).

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Ever since I discovered adzuki beans, I have been trying it out in various recipes. Taking inspiration from Jamie Olivier’s pumpkin, chickpea and coconut curry, I combined the pumpkin with adzuki in a mildly spiced coconut base. Verdict: it’s a win.

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A colorful salad bowl with an assortment of flavors and nutrients. Fresh leaves, walnuts and cheese, crunchy pear cubes, juicy cherry tomatoes give company to adzuki beans in this recipe.

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A combination of plantain (raw banana) with fresh fenugreek leaves brings out the best in both vegetables. Plantain has the wonderful ability to take the edge off sharp flavors, while fenugreek’s green bitterness adds some interesting notes to the simple plantain.

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Come winter and vegetable markets in town display mounds of the juiciest of turnips, crunchy fresh peas, bright red carrots. The vegetables almost invite themselves over to your place for a shalgam gajar matar fiesta – warm, comforting, colorful and fun.

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A recipe I picked up from a friend – carrot and beans stir fry. It’s healthy, it’s simple. Next to white rice, the saffron-green of the vegetables sets up a meal with all the hues of the Indian tricolor.

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Dress up the slender green eggplant with the heat of green chilies, the spice of coriander and the sweetness of golden onions.

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