Who Said Veg Is Not Spicy- Food Recipes Vegetarian - spicyfoodlove.com

Who Said Veg Is Not Spicy- Food Recipes Vegetarian

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We desire to show you how simple it is to spice up your vegetarian lifestyle with our sound, tasty recipes with this flavourful series of vegetarian Indian recipes.

People always believe that meatless meals are bland and leave them unsatisfied, but we want to show you how delicious spicy food recipes vegetarian recipes can be. Listed below are the two recipes which will delight you.

Bombay Potatoes from Ireland

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If you’re short of time, toss the potatoes with the ingredients in the recipe below, pop them in the oven, and bake for 30–40 minutes (depending on the size of the potatoes), stirring them every 20 minutes or so.

 You can give it a shot. Remove the potatoes from the oven after half an hour of cooking and set aside for five minutes to cool. Switch on the stove.

Replace them in the same heat after the five minutes are up.  Return to the range after five minutes and cook for another five minutes! Repeat the process two more times.

This approach creates a perfect crisp outside the potato while keeping the inside soft and fluffy.

The curry flavors penetrate the potato and result in perfectly delicious Bombay potatoes. We promise you’ve never had curried potatoes quite like this.

Tandoori Masala Curry Oatmeal Zucchini Roasted

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Two zucchinis, peeled (if not organic), roasted

tandoori masala, 1/4-1/2 tsp

a quarter teaspoon of garlic powder

a quarter teaspoon of onion powder

a quarter teaspoon of chili powder (optional)

to taste with sea salt and pepper

2 cups almond milk 1/2 teaspoon coconut oil, melted

1 cup oats, rolled

a teaspoon of curry powder

1/8 teaspoon powdered garlic

1/8 teaspoon powdered onion

a pinch of turmeric powder (optional)

2 cups baby spinach Ingredients for serving: kimchi, cherry tomatoes, hummus, chili flakes


Cut your zucchini into bite-sized pieces (I did small, thick fries about 2cm long, but it doesn’t matter). They take less time in the oven the smaller they are.)

Season with salt and pepper and toss to cover.

Mix in the coconut oil until it is uniformly distributed.

Roast for 15 minutes in the oven, flipping halfway through. For the last 5 minutes, switch on the broiler to crisp them up a little, but be careful not to burn them.

To make the oatmeal, bring the milk to a boil over high heat, then add the oats and cook for 10 minutes on low-medium heat. Add the spices and stir well.

Cook for another two to three minutes to wilt the spinach. If necessary, add more.

Combine the oatmeal, zucchini, kimchi, and hummus in two cups, and season with salt and pepper to taste. It’s best to eat right away.

Notes * Always put the oil on the zucchini when it’s solid, then put it in the oven for a minute or two to melt it, then mix it all and put it back in the range to cook.

Alternatively, 1 cup milk and 1 cup water may be used.

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