Vegetarian Low-Calorie Indian Recipes | Vegetarian Times Skip to main content

Low-Calorie Indian

Tandoori Broccoli Jacket Potatoes

Tandoori Broccoli Stuffed Potatoes

Broccoli is such a beloved baked potato topping that we wanted to include it somewhere—only without the usual Cheddar cheese. Here, it gets spiced up with a prepared tandoori marinade you can find in any well-stocked supermarket.

Samosa Stuffed Peppers

Samosa Stuffed Peppers

The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3.

Yellow Split Pea Dal

Yellow Split Pea Dal

You can easily master this classic Indian dish in a rice cooker. If your cooker comes with a steamer basket, try steaming fresh cauliflower or broccoli to accompany the dal.

Stuffed Cauliflower

Stuffed Cauliflower

Rather than frying this cauliflower dish, Madhu Gadia, author of The Indian Vegan Kitchen, steams and bakes it for a party entrée that's elegant and healthful.

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