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Indian Vegetable Casserole

Diet.Chef's picture
Ingredients
  Green beans/1 package frozen green beans, thawed 1 Pound
  Green peas/1 package, frozen green peas, thawed 1 Pound, shelled
  Carrots 4 , diced
  Special oil 4 Tablespoon
  Thinly sliced onions 1 1⁄2 Cup (24 tbs)
  Raw rice 1 Cup (16 tbs)
  Yogurt 1⁄2 Cup (8 tbs)
  Ground cumin 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Powdered ginger 1⁄4 Teaspoon
  Tomato paste 2 Tablespoon
  Boiling water 2 Cup (32 tbs)
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
Directions

MAKING
1) Combine together the beans, peas, carrots and boiling water to cover the vegetables in a bowl.
2) Cover the bowl and allow it to stand for about 10 minutes. Drain.
3) In a casserole, heat the oil and sauté the onions for about 10 minutes.
4) Mix in the cumin, rice and yogurt. Cook the mixture over low heat for about 5 minutes.
5) Add the drained vegetables and continue to gently cook over low heat for 10 more minutes, shaking the pan frequently.
6) Add the garlic, ginger, tomato paste, water, salt and pepper. Mix well.
7) Cover the casserole and cook over low heat for another 15 minutes. Carefully watch the casserole while it is cooking and if required, add a little water.

SERVING
8) Serve the Indian Vegetable Casserole while it is still hot. Makes a good appetizer and can be served with bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4

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