Skip to main content
    Thrive On

    Spicy Veggie Vindaloo with Naan

    Low SodiumLow PotassiumLow PhosphorusLow ProteinDiabetes-FriendlyHeart HealthyVegetarianNo ShellfishNut-FreeEgg-FreeAsianDinnerLunch

    Spicy Veggie Vindaloo with Naan

    Low SodiumLow PotassiumLow PhosphorusLow ProteinDiabetes-FriendlyHeart HealthyVegetarianNo ShellfishNut-FreeEgg-FreeAsianDinnerLunch
    veggie wrapsveggie wraps
    Serves 6 (1 serving = 1 mini naan bread)
    Active 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.

    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

    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.
    Download kidney-friendly cookbooks
    Get inspired