The Steaming Pot - Easy vegetarian recipes from India

This sharp and tangy tomato pickle works beautifully as a dip for stuffed parathas.

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Inspired by the minestrone, sabziwale rajma combines a host of flavors, colors and nutrients to give you a tasty filling meal.

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Spinach and coconut milk are partners made in heaven – the creaminess of coconut plays off the mild bitterness of spinach beautifully. With a bowl of plain rice on the side, spinach in spiced coconut milk makes for an immensely satisfying meal.

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You can play "guess the secret ingredient" with this mooli chutney (white radish chutney) recipe. When cooked and blended with other ingredients, white radish sheds its sharp sting, taking on a gentle pungency instead. The end result is an exotically flavorful chutney.

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When the crop gives you carrots, make aloo gajar ki sabzi. This filling vegetable curry of potatoes and carrots, with its hint of sweetness, pairs perfectly with Indian breads, raita and pickle on the side.

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Indian vegetable dishes are most often tinged yellow, the color of turmeric. Recipes high on tomatoes and red chilies may be red, those that rely on leafy vegetables, green. White is rare – one reason that makes this cabbage coconut stir fry exceptional.

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