6 Low Carb Vegetarian Dinner Recipes

Dinner is the last meal of the day. It’s important to make the right choices because you won’t eat again for at least another ten hours or so. As well as eating to balance blood sugars, we also need to eat correctly to get the right amino acids. Once should relax and eat slowly so that the body can digest the nutrients properly, not eat too late and avoid fatty food and too many stimulants with dinner. One of the very important aspects is restricting the amount of carbohydrates in our diet specially at dinner. Controlling carbs at dinner has a direct result in lowering blood sugar levels and insulin needs. Low carb diets also increase satiety due to the balanced blood sugar levels they promote. Apart from this, low carb diets have an beneficial effect on a whole lot of heart disease factors. Here are six low carb very easy to make dinner recipes for weight loss.

Stir Fried Tofu with Vegetables

Ingredients

• Chopped seasonal vegetables
• Capsicum
• Broccoli
• Carrot
• 1 tsp olive oil
• Cumin seeds
• Tofu
• Turmeric powder
• Spice mix
• Chilli powder
• Curry leaves
• Salt and black pepper

Instructions

• Take a heavy bottom pan
• Add 1 tsp olive oil and cumin seeds
• Add tofu or dairy paneer
• Cook till the tofu turns light brown
• Add turmeric powder, spice mix, chilli powder and curry leaves
• Sprinkle some water to avoid tofu sticking to the pan
• Add chopped vegetables and a little water
• Add salt and black pepper to taste

Your Stir Fried Tofu with Vegetables is ready

Nutritional	Value
Calories	152
Carbs	15 grams
Protein	6.4 grams

If you are using paneer, marinate 250 grams paneer overnight or for atleast 4-5 hours

Beet Root Soup with Vegetables

Ingredients

• 2 Tomatoes
• 2 Beetroot
• Salt
• 1/3 cup water
• Chopped seasonal vegetables
• 40 grams Tofu / Paneer
• Black pepper

Instructions

• Chop the beetroot and slit the tomatoes
• Put them in a cooker
• Add salt to taste and 1/3 cup water
• Cook for two whistles
• Take chopped vegetables and 40 grams tofu in a patila and steam for 10-12 minutes
• Peel the tomatoes
• Hand blend or use a mixer to blend the tomatoes and beetroot
• Put these in a pan
• Add the steamed vegetables
• Add black pepper
• Once it starts boiling, switch of the flames

Your Beet Root Soup with Vegetables is ready

Nutritional	Value
Calories	104
Carbs	16.4 grams
Protein	6.8 grams

Mushroom and Broccoli Bhurji

Ingredients

• 1 tsp olive oil
• Chopped garlic
• Chopped white mushrooms
• Chopped spring onions and capsicum
• Grated broccoli and cauliflower
• Salt and black pepper
• Chopped tomatoes
• 50 grams grated paneer
• Amchur powder
• Roasted cumin powder

Instructions

• Take a pan
• Put 1 tsp olive oil
• Add chopped garlic
• Add chopped white mushrooms
• Add chopped spring onions and chopped capsicum
• Make sure you cook the mushrooms properly
• Add grated broccoli and cauliflower
• Add salt and black pepper to taste
• Add chopped tomatoes
• Cover and cook for a few minutes
• Add 50 grams grated paneer
• Add amchur powder and roasted cumin powder
• Cook for a few minutes

Your Mushroom and Broccoli Bhurji is ready

Nutritional	Value
Calories	250
Carbs	14 grams
Protein	8.2 grams

Vegetable Stew in Coconut Milk

Ingredients

• Chopped seasonal vegetables
• 1 tsp olive oil
• Lemon grass
• Spring onions
• Coconut milk
• Salt and black pepper

Instructions

• Take a pan
• Put 1 tsp olive oil
• Add 1 cup chopped spring onions
• Add dried lemon grass (optional)
• Saute this mixture
• Add chopped green beans and curry leaves
• Add 2 tbsp water
• Cover the pan
• Add rest of the vegetables including carrots, broccoli, capsicum and tomatoes and cook
• Add salt and black pepper to taste
• Remove the dried lemon grass
• Add 1 cup / 250 ml coconut milk
• Cover and cook for a few minutes

Your Vegetable Stew in Coconut Milk is ready

Nutritional	Value
Calories	462 (Higher due to coconut milk)
Carbs	19.4 grams
Protein	6 grams

Carrot and Tomato Vegetable Stew

Ingredients

• 2 Tomatoes
• 2 Carrots
• 1/2 glass water
• Chopped seasonal vegetables including mushroom, green beans, carrots, capsicum, broccoli, black carrots, beetroot
• 3 tbsp water
• Salt
• 50 grams paneer
• Black pepper powder

Instructions

• In a pressure cooker add 2 slit tomatoes and 2 chopped carrots
• Add 1/2 glass of water and salt to taste
• Cook for 2 whistles
• Add chopped vegetables
• Add 3 tbsp water and little salt
• Cover and cook for a few minutes
• Peel off the tomato skin
• Blend this mixture
• Add 50 grams paneer in the cooked vegetables
• Add the blended mixture and bring to boil
• Add black pepper powder

Your Carrot and Tomato Vegetable Stew is ready

Nutritional	Value
Calories	178
Carbs	14.2 grams
Protein	7 grams

To add taste you can also add an half fried egg.

Green Salad with Grilled Paneer

Ingredients

• 1 tsp olive oil
• Chopped garlic
• Chopped white mushrooms
• 2 cups chopped spinach
• 1 cup broccoli
• Chopped capsicum
• Grilled paneer
• Salt and black pepper

Instructions

• Take a pan and add 1 tsp olive oil
• Add chopped garlic
• Add chopped with mushrooms
• Add 2 cups chopped spinach
• Add 1 cup chopped broccoli
• Cover and cook for some time
• Add chopped capsicum
• Cover and cook for some time
• Add grilled paneer and stir for some time
• Add salt and black pepper to taste
• Cover for some time

Your Green Salad with Grilled Paneer is ready

Nutritional	Value
Calories	1240
Carbs	12 grams
Protein	8 grams