Vegan Recipe Collection Over 800 Vegan Recipes

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½ tsp salt or to taste
½ tsp lemon juice
1 tbsp unsweetened, desiccated coconut
½ tbsp ground coriander
1 tbsp chopped fresh green coriander
100g/4oz/1 cup shelled, cooked green peas
Method
Heat oil in a large, wide non-stick pan or wok over medium heat. When hot, add the cumin seeds and a
second later, the asafoetida. Stir once and put in the chillies, ginger and turmeric. Stir and fry for 30
seconds. Add the cabbage and salt. Stir. Cover and cook for 4-5 minutes or until the cabbage is just
beginning to soften. Add the lemon juice, coconut, ground coriander, fresh coriander and peas. Stir and
fry for 2 minutes. Remove for the heat and serve. The cabbage should be slightly crunchy.
Carrots Stir-Fried with Green Chillies – Gajar Marcha No Sambharo
Gujaraties eat many vegetables that are very lightly stir-fried. Rather like Chinese vegetables, they are
expected to remain crunchy even after they are cooked. These carrots go well with all Indian meals.
Ingredients
3 tbsp peanut or any other vegetable oil
½ tsp brown mustard seeds
¼ tsp ground asafoetida
550g/1 ¼ lb carrots, peeled and very coarsely grated
6 fresh hot green chillies, slit in half and cut into long slivers
½ tsp salt
¼ tsp ground turmeric
½ tsp ground coriander
½ tsp limejuice
Method
Heat the oil in a large, wide, preferably non-stick pan or wok over medium heat. When hot, add the
mustard seeds. As soon as they pop, a matter of seconds, add the asafoetida. Stir to mix. Add the
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