Diet Vegetable Recipes Indian

Raw Food Diet Indian Curry Vegetables
Uma s Culinary World: Indian Recipes using American Vegetables

Yes, even on a raw food diet it is possible to enjoy powerfully flavorful Indian cuisine with recipes like this one. First, choose a good colorful selection of veggies, this is ideal for presentation, nutrition and flavor. The apricots blend up to create a saucy looking dish. This is best done in a mini-food processor but you can also use a blender. If you need to substitute dates for the apricots you'll want to use less (about 4 to 6) of them. Serve these veggies as a main course with the ultra-yummy Cilantro-Mint Chutney, as a side dish, a filling for collard or lettuce wraps, or in a salad.

Prep Time: 20minutes

Dehydrator Time (optional): 1hour

Total Time: 1hour, 20minutes

Yield: 4 to 6 servings


  • 8 apricots, sliced
  • 1/2 cup warm water
  • 6 cups assorted chopped vegetables such as cauliflower, broccoli, zucchini, carrots, green beans, red bell peppers, collard greens, or spinach
  • 1/4 cup diced spring onion, red onion or other onion
  • 2 tablespoons minced ginger
  • 2 cloves garlic
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon sea salt
  • 1 tablespoon Nama shoyu
  • 1/4 cup minced cilantro


First soak the apricots in the warm water and set them aside while you chop the veggies.

Toss all of the vegetables together.

Place the remaining ingredients, except the cilantro, in a blender or mini food processor along with the apricots and the soaking water. Process on high speed for 30 seconds or as long as it takes to blend the apricots into a thick paste. You may want to scrape down the sides a couple of times to make sure none of the flavors escape.

Toss the vegetables together with the spiced paste. At this point you can either serve the food, refrigerate it, or put it in a dehydrator for an hour at 145°F. Enjoy!


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There are many options

2003-11-14 12:36:34 by -

Most East Asian food qualifies if you leave out the sugar and rice. You can use recipes from Indian, and Middle Eastern areas, by skipping the starch portions of the meal. For example, dip vegetables into hummus or baba ganouj instead of pita.
Many Continental dishes work, as long as you don't serve them with starch. You'll have to skip recipes which use flour to make the sauce though.
Many mexican dishes can be served without the carbs. Just don't invite friends over, and tell them they are having Mexican food.
I'm on a different low carb diet, but find that as I end up eating a lot of vegetables, I try to make them interesting

Depends on what your cookin'

2002-01-30 09:20:41 by Cupcake

All Purpose:
Joy of Cooking
How to Eat by Nigella Lawson
Cookwise by Shirley Coriher
Jane Brody's Good Food Book
Moosewood Cookbook
Mollie Katzen's Vegetable Heaven
Veg. Cooking for Everyone by Deborah Madison
Laurels Kitchen (although recipes frequently need tweaking)
Diet for a Small Planet
Classic Indian Cooking by Julie Sahni
Classic Indian Vegetarian and Grain Cooking also by Julie Sahni
Cuisine of India by Aruna Gupta
The Splendid Table by Lynne Rossetto Kasper
Red, White & Greens by Faith Willinger
A Fresh Taste of Italy by Michelle Scicolone
I refer to my all-purpose, but thinking of springing for The Cake Bible
California Home Cooking by Michele...

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Vegetable Korma - Indian Vegetarian …
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