Vegetables are one of the foundations of Indian meals. The ubiquitous curry is paired with rotis or parathas for breakfast, eaten with lentils and rice or chapatis for lunch, and scooped up with phulkas for dinner. But in spite of eating vegetables in the curry form at least once a day, I crave for variety. Variety in the types of veggies I eat and the form in which these are cooked or presented. If you’re anything like me and are looking for different ways to fit in veggies into your meals and snacks, here are some very doable ideas.
Simmer them in soups. Soups are one of my regular and favorite go-to meals. Whether it’s a bunch of spinach, a bowl of mixed veggies or tomatoes and lentils, I like to cook them into nourishing soups. Combine vegetables with lentils, sprouts or chicken to create your own rage of homemade soups.
Top them up on pizzas. Chop up a variety of vegetables – bell peppers, grated carrots and radish, spinach, broccoli and zucchini, onions and tomatoes. Let everyone in your family add the toppings as per their choice to create bespoke pizzas.
Lay out a salad platter. A perfect summer snacking option, you can cut an assortment of veggies like cucumbers, carrots and steamed cauliflower, and serve them with a dip.
Stir-fry them for meals. I like toss fry veggies like broccoli, cabbage, sprouts, carrots, peas, beetroot and green beans in some olive oil, and add peanuts or seeds and a sauce of my choice for a quick and healthy meal.
Wrap up those veggies. Grate or shred the veggies of your choice, stir-fry them for a few minutes with olive oil and turn into wraps with leftover rotis.
Add them to omelets. If you eat eggs, then vegetable omelets are a good way to rustle up a tasty meal in minutes. I like to add chopped coriander, garlic, ginger, tomatoes and some cheese to my omelets. But you can also top your omelets with grated carrots, mushrooms, peas or even any leftover curry.
How do you like to load up on veggies?