Easy ( 5 Minute ) Sweet Potato Stir Fry / Shakarkandi Ki Sabzi / Vegan Side Dish

This quick and easy Indian Style Sweet Potato Stir fry is perfect for any weeknight supper . It is low in carb and full of flavor.Can be served over rice, filling for a tortilla, or eaten by itself.

Easy Sweet Potato Stir Fry / Shakarkandi Ki Sabzi / Vegan Side Dish

Preparation Time:- 5 Minute
Cooking Time:- 5 Minute
Serves:- 2

Ingredients-

Sweet potato – 1
Oil – 1 Tbsp
Mustard seeds / Rai – 1/2 Tsp
Cumin Seeds/ Jeera:- 1/2 Tsp
Turmeric powder/ Haldi – 1/2 Tsp
Red Chili powder – 1/2 Tsp
Garam Masala Powder – 1 Tsp
Salt – to taste

Procedure :-

1) Peel the potatoes and chop them into small pieces (about ¼ inch cubes).

2) Heat oil in a non stick or a cast iron pan over a medium heat. When hot, add the mustard & cumin seeds, as soon as they start to crackle add turmeric powder, chili powder, garam masala, salt and fry for a minute.

3)Add the chopped sweet potatoes and mix everything well. Cover it with a lid and let the potatoes cook until soft but not mushy.

(Keep stirring the potatoes in between to ensure even browning, don’t overcook it as it will become very mushy. Switch off the gas when they still have a slight bite to them. This will take about 4-5 mins.)

Serve with any Indian bread / naan / roti / chapati....Enjoy:)

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Chickpea & Mango Vegan Salad / Side Dish

Savory chickpeas and sweet, tangy mango combine in this unexpectedly delicious salad.It’s an almost raw salad (except for the chickpeas),it’s super easy to throw together, versatile and perfectly balanced.Lightly sweet and very fresh.

Mango, lime and cilantro are such a classic and delicious combination, don’t you think?

Chickpea & Mango Vegan Salad

Preparation Time:- 10 Minutes
Cooking Time:- 15-20 Minutes
Makes- 2-4 Serving

Ingredients:-

Chickpeas:- 1 1/2 Cups , boiled or canned
Olive Oil:- 1 Tsp
Cumin Powder:- 1 Tsp
Coriander Powder:- 1 Tsp
Cinnamon:- A pinch
Onion:- 1/3 Cup, chopped
Cilantro:- 1/3 Cup, chopped
Bell Pepper:- 1/3 Cup, chopped
Mango:- 1 small, peeled and cut into small cubes
Strawberry:- 4-5 , sliced lengthwise
Pecans:- Handful, roughly chopped
Raisins:- 1/4 Cup
Salt & Pepper
Lemon Juice Of half lemon

Procedure:-

1) Heat oil in a non stick pan. When hot add chickpeas, cumin powder, coriander powder and cinnamon, mix everything well. Cook on medium heat for 3-4 minutes. Let it cool. ( you can bake chickpeas too see notes)

2) Transfer the chickpeas in a big salad bowl and add all the rest of the ingredients. Mix well.Taste. Adjust seasoning.

Let it marinate for half an hour before serving.Keep in refrigerator until you are ready to eat.

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Notes:-

1) To Bake the chickpeas you can follow this recipe.

2) Chickpea mixture can be made ahead and refrigerated in airtight container up to overnight.

3)To make it a complete meal: Serve this salad on top of rice or quinoa, and make sure to include the side of avocado.

4) To make this a truly raw salad, use sprouted garbanzo beans! When the weather warms up, sprout the beans for 3 – 4 days and simply use the same recipe.

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