The Steaming Pot - Easy vegetarian recipes from India

All hail this riot of red! With the crunch of peanuts, the creaminess of coconut, the heat of chili and pepper, this beetroot rice recipe makes for an immensely satisfying meal.

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When the sharp juiciness of shimla mirch (green bell pepper/capsicum) is coupled with the delicate nuttiness of til (sesame seeds), something magical happens! Try tilwale shimla mirch (sesame bell pepper) to witness it yourself.

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This colorful bell pepper rice is really quick to put together, especially if you have plain boiled rice made ahead.

I have broadly followed Divine Taste’s stir fried brown rice recipe for it – I used no onion or garlic and loved the touch of almonds.

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Inspired by the minestrone, sabziwale rajma combines a host of flavors, colors and nutrients to give you a tasty filling meal.

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Spinach and coconut milk are partners made in heaven – the creaminess of coconut plays off the mild bitterness of spinach beautifully. With a bowl of plain rice on the side, spinach in spiced coconut milk makes for an immensely satisfying meal.

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A quick tomato carrot soup that doesn’t require much toiling in the kitchen. With just a few ingredients and a couple of time-saving tools, you will have steaming hot cups of soup on the dining table within minutes.

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Paneer (cottage cheese) in a tomato-based curry with peas and capsicum. Sumptuous enough for a feast – really easy to cook!

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