Spicydicedvegetables Recipes

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SPICY DICED VEGETABLES



Spicy Diced Vegetables image

This yummy vegetarian recipe was give to us by some friends. They have their own restaurant so we knew it would be good. I'm really not sure how long prep time is so I've just put in a rough guess.

Provided by mermaiden91

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 carrots
2 potatoes, Large
2 tomatoes
250 g green beans
2 tablespoons vegetable oil
2 teaspoons black mustard seeds
2 onions, finely chopped
2 garlic cloves, chopped
1 teaspoon fresh ginger, finely chopped
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/4 teaspoon chili powder
1/2 teaspoon garam masala
salt

Steps:

  • Peel carrots, potatoes and tomatoes and dice.
  • Trim beans and cut into small pieces.
  • Heat oil in a heavy based saucepan and fry mustard seed until they pop, add onion, garlic and ginger and fry stirring frequently until onion is golden.
  • Stir in turmeric, coriander, cumin and chilli powder and fry for a few seconds then toss in vegetables until coated with spices and oil.
  • Add salt to taste.
  • Add 3 tablespoons water, cover and cook for 15minutes or until vegetables are tender.
  • Stir gently every 5 minutes and add a little more water if necessary.
  • Sprinkle with garam masala just before end of cooking.
  • Serve with rice or bread of your choice.

Nutrition Facts : Calories 223.9, Fat 7.9, SaturatedFat 1, Sodium 39.3, Carbohydrate 36.1, Fiber 7.5, Sugar 7.3, Protein 5.4

SPICY ROASTED VEGETABLES



Spicy Roasted Vegetables image

These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.

Provided by ChefKatie

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 25m

Yield 6

Number Of Ingredients 12

1 cup broccoli florets
½ cup cauliflower florets
½ cup julienned green bell pepper
½ cup julienned red bell pepper
½ cup diced eggplant
1 ⅓ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon minced onion
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
  • Roast in the preheated oven until tender, about 10 minutes.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g

SPICY CURRIED VEGETABLES



Spicy Curried Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons ginger, peeled and finely chopped
2 clove garlic, finely chopped
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoons ground cumin
2 carrots, peeled and thinly sliced
1 Idaho potato, peeled and cut into 3/4" chunks
1 cup chopped whole tomatoes
1/2 cup chicken stock
1 1/2 cups green beans
1 1/2 cups coconut milk
1/2 cup cilantro, chopped

Steps:

  • In a large non-stick pan, heat oil over medium high heat. Add onions and cook until tender. Stir in ginger and garlic and cook until aroma is released. Stir in curry powder, coriander and cumin and continue to cook until aroma is released. Stir in carrots and potatoes and toss to coat. Stir in tomatoes and chicken stock and simmer until carrots and potatoes are tender. Add green beans and simmer for 1 minute. Stir in coconut milk and cilantro. Serve warm with rice.

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