Spicy Veggie Vindaloo with Naan

Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy Vegetarian No Shellfish Nut-Free Egg-Free Asian Dinner Lunch

Spicy Veggie Vindaloo with Naan

Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy Vegetarian No Shellfish Nut-Free Egg-Free Asian Dinner Lunch
Serves 6 (1 serving = 1 mini naan bread)
Prep time: 10 minutes
Total time: 15 minutes

Description

Slightly spicy and savory, this Indian-style curry is filled with sautéed vegetables and protein-packed quinoa for an exotically flavored dish. Perfect for vegetarians—and non-vegetarians alike!

Directions

  1. Cook the quinoa by package directions.
  2. Prepare the dry seasoning mix.
  3. In a large sauté pan, heat the oil on medium-high, then add the shallots, eggplant, zucchini, cauliflower and mixed peppers and sauté for 2–4 minutes. The vegetables should be slightly translucent and still crunchy. Add the seasoning mix and stir until well-mixed.
  4. Turn off heat and stir in the cooked quinoa, lime juice, cilantro and cheese.
  5. Serve either hot or cold. TO SERVE HOT: Spread veggie mix evenly on top of warm naan bread. TO SERVE CHILLED: Chill filling. Then add evenly to naan bread.

Optional: May eat with or without Naan bread.

Nutrition Per Serving

  • Calories306 cal
  • Total Fat14 g
  • Saturated Fat4 g
  • Trans Fat0 g
  • Cholesterol14 mg
  • Sodium403 mg
  • Carbohydrates36 g
  • Protein11 g
  • Phosphorus238 mg
  • Potassium281 mg
  • Dietary Fiber4.7 g
  • Calcium158 mg

Ingredients

  • 2 tablespoons mustard oil, ghee oil or canola oil
  • 2 shallots, diced
  • ¼ cup eggplant, peeled and diced
  • ¼ cup zucchini, diced
  • ¼ cup cauliflower
  • ½ cup mixed red and green peppers, diced
  • ½ teaspoon turmeric
  • 1 cup quinoa, cooked
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • ½ cup paneer or queso fresco
  • 4–6 mini Indian naan bread

Optional

  • Garnish with 2 tablespoons sour cream and lime wedges

Ingredients

  • 2 tablespoons mustard oil, ghee oil or canola oil
  • 2 shallots, diced
  • ¼ cup eggplant, peeled and diced
  • ¼ cup zucchini, diced
  • ¼ cup cauliflower
  • ½ cup mixed red and green peppers, diced
  • ½ teaspoon turmeric
  • 1 cup quinoa, cooked
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • ½ cup paneer or queso fresco
  • 4–6 mini Indian naan bread

Optional

  • Garnish with 2 tablespoons sour cream and lime wedges
  • 2 tablespoons mustard oil, ghee oil or canola oil
  • 2 shallots, diced
  • ¼ cup eggplant, peeled and diced
  • ¼ cup zucchini, diced
  • ¼ cup cauliflower
  • ½ cup mixed red and green peppers, diced
  • ½ teaspoon turmeric
  • 1 cup quinoa, cooked
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • ½ cup paneer or queso fresco
  • 4–6 mini Indian naan bread

Optional

  • Garnish with 2 tablespoons sour cream and lime wedges

Description

Slightly spicy and savory, this Indian-style curry is filled with sautéed vegetables and protein-packed quinoa for an exotically flavored dish. Perfect for vegetarians—and non-vegetarians alike!

Directions

  1. Cook the quinoa by package directions.
  2. Prepare the dry seasoning mix.
  3. In a large sauté pan, heat the oil on medium-high, then add the shallots, eggplant, zucchini, cauliflower and mixed peppers and sauté for 2–4 minutes. The vegetables should be slightly translucent and still crunchy. Add the seasoning mix and stir until well-mixed.
  4. Turn off heat and stir in the cooked quinoa, lime juice, cilantro and cheese.
  5. Serve either hot or cold. TO SERVE HOT: Spread veggie mix evenly on top of warm naan bread. TO SERVE CHILLED: Chill filling. Then add evenly to naan bread.

Optional: May eat with or without Naan bread.