Looking to jazz up your meal prep routine?
Check out these healthy Indian dinner ideas that are easy to make and plant-based friendly.
Let Well+GoodsPrep Schoolseries do all the planning for you.
All April, were focusing on plant-based eating across different cuisines.
This week, the theme is Indian-inspired plant-based meals.
And he says that his mom, Runi Ratman, is the inspiration behind it all.
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(Their GoFundMe helps support their team.)
Trust us: These leftovers will not be boring.
Put millet and lentils with four cups of water in a large pot.
Bring to a boil and then reduce heat to low and cook for 20 minutes.
Switch off the flame.
Do not uncover the pot.
Let it sit for another 20 minutes.
Remove from heat until ready to serve.
Set aside one serving to use later; use the remaining four servings for the below grain salad.
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For the warm grain salad with roasted veggies:1.
Preheat the oven to 400F.
Add the cut up vegetables and sliced onions and toss to coat.
Put into the oven and cook for 10 minutes.
While the vegetables cook, drain the liquid from the canned beans and rinse thoroughly.
Toss the beans and cooked grain-dal with the vinegar and remaining teaspoon of oil in a large bowl.
Bisi bele bhat literally means hot lentil and rice gooey soup.
The below recipe makes two servings.
Enjoy one for dinner tonight, and save the other to have later in the week.
Wash the lentils, and put in a pot and cover with at least two cups of water.
Bring to a boil and then cover and cook for 20 minutes.
They should be soft and break apart when squeezed.
Drain, as best as it’s possible for you to.
Heat the oil under medium heat.
Add onions and saute until soft and beginning to brown, about six minutes.
Add ginger and whatever spice powder you are using and stir for about 30 seconds or so.
Add turmeric and tomatoes and stir for about two minutes, until the tomatoes are beginning to disintegrate.
Add the drained dal, stir together.
Add the vegetables, stir well.
Then add three cups of water.
Bring to a boil.
Cook uncovered for another 10 minutes until everything comes together.
Feel free to add water until you get the consistency that you want.
It should be a thick gooey, stewy mixture.
Turn off the heat, and add in the serving of reserved grain-dal from the recipe above.
Store the remaining in an air-tight container in the fridge for up to one week.
Take one medium eggplant and cut it into 1/4-inch strips lengthwise.
Slather each side of the strips with olive oil and place on a pan.
Bake for 10 minutes.
While the eggplant cooks, brush a salmon filet with 1 Tbsp gochujang and 1 Tbsp yogurt.
Reheat your grains to round out the meal and top with a dollop of yogurt.
Add the bay leaf, cinnamon stick, and nuts.
In just a few minutes, you have a warm, comforting bowl of pilaf.
Then, add the leftover bisi bele grain-bhat.
Add the milk and stir until its smooth.
Serve it with a serving of the leftover roasted veggies.
Then, dice the tomatoes, onion, and cucumber, then combine withthe yogurt.
Just stir fry the grains and eggplants with the soy sauce.
As soon as the ingredients are hot, your dinner is ready to eat.
Join Well+Goods Cook With Us Facebook group for more recipe ideas.
Andif you are new to plant-based eating, here are some tips.
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