12 Comforting Veg Dinner Recipes To Cook After A Hectic Day At Work

12 Veg Dinner Recipes To Cook Under 60 minutes

Your daily to-do list is the length of your arm, the children despite everything aren’t sleeping and you truly can’t be bothered to spend the following hour in the kitchen. Fortunately, there’s no need! You don’t have to chase around for an energizing, simple recipe that will make the taste buds happy and still be prepared in the blink of an eye. The best vegetarian supper ideas are here, ready for your perusal. This is a list of our preferred fast, effortlessly made and vegan dinner recipes. These veg dinner recipes are warm, comforting, and extremely healthy!

1. Vegan Coconut Curry -: 

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Serves: 4

• Ingredients: 

1. 1 ½ tbsp Orient Asian Indonesian Curry Paste
2. 1 tbsp olive oil
3. 1 cup broccoli/ green beans
4. 1 spring onions
5. 1 sweet potato
6. 2 carrot
7. ½ zucchini
8. 2 sticks lemongrass
9. 1 can coconut milk
10. 1 can chickpeas 
11. 1 tbsp maple syrup
12. ½ tsp salt
13. 1 lemon 

• Method: 

1. Grate the sweet potato and the carrots. 
2. Dice the spring onion, broccoli, and zucchini. 
3. Put the olive oil to a big skillet and fry all the veggies on a medium flame. This needs around 5-7 minutes. 
4. Next, include the Orient Asian Indonesian Curry Paste and the beaten (hit it with a substantial spoon a couple of times to let out the flavour) lemongrass. 
5. Drain and rinse the chickpeas. 
6. Mix and fry for another couple of minutes at that point include the coconut milk, chickpeas, lemon juice, maple syrup and salt. Let it stew for an additional 5 minutes. 
7. Okay, that is it. Take out the lemongrass. Present with rice and top with roasted cashews or peanuts. 
8. This is one fo those veg dinner recipes that are tasty as well as super-healthy.

2. Broccoli and Cheese Baked Potato Casserole: 

• Prep Time: 5 minutes
• Cooking Time: 55 minutes
• Serves: 4

• Ingredients: 

1. 2 tbsp Orient Asian Malaysian Curry Paste
2. 5 potatoes
3. 2 tablespoons extra virgin olive oil
4. sea salt and pepper
5. 2 ½ cups broccoli
6. 1 red bell pepper, diced
7. 1 teaspoon dried thyme
8. 2 tablespoons butter, cut in slices
9. 2 cups shredded sharp cheddar cheese
10. fresh parsley for garnish

• Method: 

1. Preheat the oven to 375°F. 
2. In a casserole dish, include diced potatoes. Sprinkle with olive oil, salt and pepper and hurl to cover with spoon or hands. 
3. Include broccoli and chopped red pepper, add  Orient Asian Malaysian Curry Paste and sprinkle with thyme. Top with slices of butter. 
4. Bake at 375°F. for 45-55 minutes, or until potatoes are fork delicate. Tenderly mix potatoes and afterwards top with grated cheddar. Put the dish back in the oven and heat for an extra 10 minutes or until cheddar is softened. 
5. Top with fresh parsley, as desired. Serve warm!

3. Vegetarian Fajita Pasta: 

• Prep Time: 5 minutes
• Cooking Time: 10 minutes
• Serves: 2

• Ingredients: 

1. 2 ½ tsp Orient Asian Mexican Sauce
2. 8 cups of Paste
3. 4 cups of Enchilada Sauce
4. 12 cloves garlic, peeled and finely chopped
5. 2 cup black beans, cooked
6. 2 heaping cup chopped bell peppers
7. salt pepper to taste

• Method: 

1. Start with frying the garlic with your preferred oil. On the off chance that you need to go for sans oil cooking, basically utilize vegetable stock. It will take 4 minutes until everything is somewhat brown and golden coloured. 
2. Next and last include the various ingredients (Enchilada sauce, Orient Asian Mexican Sauce, bell pepper) to that pot. Following 5 minutes include the cooked pasta and cook for 4 minutes more. Divide into bowls or plates, and present with avocado slices on top.
3. This is one fo those easy vegan dinner recipes that you can cook within no time

4. Spicy Black Bean Soup: 

• Prep Time: 7 minutes
• Cooking Time: 20 minutes
• Serves: 2 

• Ingredients: 

1. ¼ tsp Orient Asian Red Chilli Paste
2. 1 tbsp olive oil
3. ½ onion
4. 2 cloves garlic
5. 1 bell pepper, red
6. 1 can black beans 
7. 250 ml vegetable broth
8. ⅕ cup coriander, fresh
9. 1.5 tsp cumin
10. 1 tbsp balsamic vinegar
11. ½ avocado

• Method: 

1. Get a pot and include one tbsp of olive oil. 
2. Finely dice up the onion and mince the garlic. Toss both in the pot and let it stew on low flame. 
3. Meanwhile cut the bell pepper into little pieces and add them to the pot. 
4. Wash and drain the can of dark beans. 
5. Squash a couple of them with a fork or your hands to give the soup a smooth touch, at that point toss them into the pot. 
6. Add the vegetable stock to the blend. 
7. Dice the coriander and add it to the soup (reserving some for later for garnishing). 
8. Presently pimp it up with the cumin, Orient Asian Red Chilli Paste and balsamic vinegar. 
9. Let the soup stew for around 10 minutes. 
10. Meanwhile set up some avocado slices and warm up the tortillas.
11. This is one fo those veg dinner recipes which is preferred by both adult and kids alike.

5. Butternut Squash Curry:

• Prep Time: 10 minutes
• Cooking Time: 40 minutes
• Serves: 4

• Ingredients:

1. 2 tbsp Orient Asian Sri Lankan Curry Paste
2. 200g brown basmati rice
3. 1 tbsp olive oil
4. 1 butternut squash, chopped
5. 1 red onion, chopped
6. 300ml vegetable stock
7. 4 large tomatoes, roughly diced
8. 400g can chickpeas
9. 3 tbsp  yoghurt
10. small handful coriander, diced

• Method: 

1. Cook the rice in boiling salted water, according to pack directions. In the interim, heat the oil in an enormous skillet and cook the butternut squash for 2-3 mins until gently seared. Include the onion and the and fry for 3-4 mins more. 
2. Pour over the stock, at that point cover and cook for 15-20 mins, or until the squash is delicate. Include the tomatoes and chickpeas, at that point delicately cook for 3-4 mins, until the tomatoes somewhat soften. 
3. Remove from the flame and mix through the yoghurt and coriander. Present with the rice and some wholemeal chapattis if you like.
4. This is one fo those veg dinner recipes that you’ll enjoy with comfort after a hard day at work.

6. Cauliflower, Paneer and Pea Curry:

• Prep Time: 10 minutes
• Cooking Time: 45 minutes
• Serves: 4

• Ingredients: 

1. 2 tbsp Orient Asian Indonesian Curry Paste 
2. 2 tbsp sunflower oil
3. 225g pack paneer, diced
4. 1 head of cauliflower  cut into small florets
5. 2 onions thickly sliced
6. 2 garlic cloves, crushed
7. 500g carton passata
8. 200g frozen peas
9. small pack coriander, roughly diced

• Method: 

1. Heat oil in an enormous non-stick griddle, include the paneer and fry delicately until crisp. Remove with a slotted spoon and keep it aside. Include the rest of the oil , Indonesian curry paste, and the cauliflower to the dish, and cook for 10 mins until seared. Include the onions, and somewhat more oil if necessary, and cook for a further 5 mins until mollified. Mix in the garlic and, at that point pour in the passata and 250ml water, and season. Bring to a boil, at that point cover and cook for 18-20 mins or until the cauliflower is simply delicate. 
2. Include the frozen peas and fresh paneer to the dish and cook for a further 5 mins. Mix through most of the coriander and garnish with the rest. Present with basmati rice or naan bread, raita or your preferred chutney.

7. Bean and Dill Pilaf with Garlicky Yoghurt: 

• Prep Time: 5 minutes
• Cooking Time: 20 minutes
• Serves: 2

• Ingredients: 

1. 2 tsp Orient Asian Red Chilli Paste
2. 2 onions halved and thinly diced
3. 25g butter
4. 175g basmati rice
5. 20g pack dill
6. 500ml vegetable stock
7. 300g frozen mixed vegetable, broad beans, peas and green beans
8. 100g yoghurt
9. 1 tbsp milk
10. 1⁄2 garlic clove, squashed

• Method: 

1. Fry the onions in the butter until golden. Include the rice and dill stalks; mix around the skillet. 
2. Pour in the vegetable stock, bring to the bubble, at that point cover and stew for 5 mins. Include the beans and a large portion of the dill. Cook 5 mins more until the fluid has been assimilated into the rice. In the interim, mix the yoghurt, milk and garlic along with the seasoning and Orient Asian Red Chilli Paste. Spoon yoghurt on the rice, at that point sprinkle with residual dill.

8. Peas Pulao: 

• Prep Time: 5 minutes
• Cooking Time: 10 minutes
• Serves: 4

• Ingredients: 

1. 1 tbsp Orient Asian Red Chilli Paste
2. 200g basmati rice
3. 100g peas
4. 50g toasted flaked almonds

• Method: 

1. Cook the rice according to the instructions on the pack. 
2. Drain the rice and return to the skillet, mix in the Orient Asian Red Chilli Paste and cook for 1 min over a low flame. Mix in the peas, chopped almonds and seasoning. Cook for 2-3 mins continuously and then serve.
3. This is one fo those veg dinner recipes that you can within 15 minutes.

9. Sweet Potato Curry: 

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Serves: 4

• Ingredients: 

1. 2 tbsp Orient Asian Sri Lankan Curry Paste
2. 1 tsp cooking oil
3. 2 red onions, halved and diced
4. thumb-sized piece ginger,  finely diced
5. 1 tsp allspice
6. 400g can chopped tomatoes
7. 200g sachet coconut milk
8. 1 tbsp fresh thyme leaves
9. 1 tbsp gluten-free vegetable bouillon
10. 3 sweet potatoes, diced
11. 325g white cabbage, roughly diced
12. 2 red peppers, diced
13. 125g brown basmati
14. 1 red onion, chopped
15. 2 garlic cloves, chopped
16. 1 tbsp fresh thyme leaves
17. 400g can black-eyed beans

• Method: 

1. Heat the oil in an enormous nonstick skillet, include the onions and ginger and cook for 5 mins. Include the Orient Asian Sri Lankan Curry Paste and allspice, at that point pour in the tomatoes in addition to a container of water, the coconut milk, thyme and bouillon. 
2. Include the sweet potatoes, cabbage and peppers cover the dish and stew for 20-25 mins or until all the vegetables are delicate however with a little crunch, top up with a little water if looking dry. 
3. Then, tip the rice into a container with the onion, garlic, thyme. Pour in 600ml water, cover and cook for 25 mins or until the fluid has been consumed and the rice is delicate – check towards the ending to ensure it isn’t catching. Mix in the beans and heat through. 
4. This is one fo those veg dinner recipes which is preferred by not-so spicy food lovers.

10. Spiced Vegetable Biryani:

• Prep Time: 10 minutes
• Cooking Time: 50 minutes
• Serves: 6

• Ingredients: 

1. 3 tbsp Orient Asian Sri Lankan Curry Paste
2. 2 tbsp vegetable oil
3. 1 small cauliflower cut into small florets
4. 2 large sweet potatoes, peeled and diced
5. 1 large onion, diced
6. 1l hot vegetable stock
7. 1 red chilli, seeded and finely diced
8. large pinch of saffron strands
9. 2 tsp mustard seed 
10. 500g basmati rice
11. 140g trimmed green bean, diced
12. 2 lemons, juice only
13. a handful of fresh coriander leaves
14. 50g packet salted roasted cashew nuts

• Method: 

1. Preheat the oven to 220C/gas 7/fan 200C. Empty the oil into an enormous cooking tin or ovenproof dish and put in the oven for two or three minutes to heat through. Add all the vegetables to the tin, with the exception of the beans, blending to cover them in the hot oil. Season with salt and pepper and put t back in the oven for 15 minutes until starting to brown. 
2. While the vegetables are cooking, mix together the stock, Orient Asian Sri Lankan Curry Paste, chilli, saffron and mustard seeds. 
3. Blend the rice and green beans in with the vegetables in the tin, at that point pour over the stock blend. Lower the oven to 190C/gas 5/fan 190C. Cover the dish firmly with foil and bake for 30 minutes until the rice is delicate and the fluid has been retained. Mix in the lemon juice and check the flavouring, at that point scatter over the coriander and cashew nuts.
4. This is one of those easy and veg dinner recipes that you can cook for a quick family dinner party.

11. Spicy Vegetable Chapati Wraps: 

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Serves: 2

• Ingredients: 

1. 1 tbsp Orient Asian Malaysian Curry Paste
2. 150g sweet potato, peeled and roughly diced
3. 200g peeled tomatoes
4. 200g can chickpeas, drained
5. ½ tsp dried chilli flakes
6. 50g baby spinach leaves
7. 1 tbsp diced, fresh coriander
8. 2 plain chapatis 
9. 2 tbsp yoghurt

• Methods: 

1. Cook the sweet potatoes in a skillet of boiling water for 10-12 minutes until delicate. In the interim, put the tomatoes, chickpeas, chilli flakes and Orient Asian Malaysian Curry Paste in another skillet and stew gently for around 5 minutes. 
2. Preheat the grill. Drain the sweet potatoes and add to the tomato blend. Mix in the spinach and cook for a moment until simply beginning to wither. Mix in the coriander, season to taste and keep warm. 
3. Sprinkle the chapatis with a little water and grill for 20-30 seconds each side. Spoon on the filling, top with yoghurt and fold down the middle to serve.
4. This is one fo those veg dinner recipes which is preferred by both adult and kids alike.

12. Hot Yellow Curry with Vegetables: 

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Serves: 4

• Ingredients: 

1. 3 tbsp Orient Asian Indonesian Curry Paste 
2. ¼ cup of water
3. 1/2 cup string beans (diced)
4. 1/2 cup broccoli florets, medium
5. 1/2 cup carrots, sliced
6. 1/2 cup eggplant (cubed)
7. 1 tbsp garlic, finely chopped
8. 2 tbsp oil

• Method: 

1. Heat oil in a skillet and add the Orient Asian Indonesian Curry Paste and the water. 
2. Saute vegetables with some oil and garlic in another skillet. 
3. Include the pinch of salt and let it saute for a few minutes. 
4. Presently add the curry paste and bring to boil. Cover it and let it stew for 7-8 minutes till the vegetables cook.

That brings us to the end of the list of comforting veg dinner recipes that can be made easily after a long day of work. These easy vegan dinner recipes are nutritious as they contain a lot of veggies and delicious.  Not only we various recipes on our recipe page but also have different blogs related to recipes like Momos recipe with chutney, easy breakfast recipe to start your day with, curry recipes for lunch, evening snacks recipe, paneer curry recipes for panner lovers etc. Happy Cooking! They will definitely put a smile on your face and spring in your step after a long day of work. Happy Cooking!