Indian Flavors Vegetarian Meal Prep! Indian Breakfast Lunch Dinner and Snacks – Mind Over Munch

Indian Flavors Vegetarian Meal Prep! Indian Breakfast Lunch Dinner and Snacks – Mind Over Munch

Hey munchies! Welcome if you’re new, I’m Alyssia! I get a LOT of requests for Indian recipes. So, some of you know I am half Indian/Pakistani. My grandma was from India, and her life revolved around cooking. She loved bringing people together with food. When we would visit her, we would eat her
Indian food because that’s what she made, so today I’m sharing a meal prep inspired
by Indian flavors. Now, that does NOT mean that I am claiming to be an Indian chef or have
any training in Indian cooking… …or any cooking, really. I mean, let’s be real. This is simply a fun way to switch up meal
prep flavors. AND it’s completely vegetarian. For breakfast, we’re putting a twist on
our oats with these “Mithai” or “sweet” overnight
oats. I add oats, raisins, pistachios, almonds, cinnamon, cardamom, and nutmeg to jars for prepping. Seal and shake ‘em up! The night before you want to enjoy, add milk,
vanilla extract, and honey or sweetener of choice. Mix and let them sit in the fridge overnight
to soak up the goodness of all those delicious spices. In the morning, I like to add some fresh mango, but you could add anything, or nothing! They’re delicious as is! Indian sweets or desserts are often called
“mithai,” and that’s exactly what this tastes like—dessert
for breakfast! For lunch I’m sharing a sweet potato, coconut
curry, and lentil soup. First, I toss sweet potato cubes with coconut
oil, salt, pepper and paprika so I can roast them in the oven. At the same time, I cook my lentils on the
stove according to package directions. It will vary slightly based on the type of
lentil you decide to use. For the actual soup, I add ghee, or clarified
butter, which is commonly used in Indian cooking, along with onion, celery and carrot to a saucepan
over medium heat, until the onions start to sweat. Then, I can add garlic, fresh ginger, curry powder, cayenne—which is of course
optional—and salt. Cook another minutes, and then add in that
roast sweet potato, and coconut milk. I bring that whole mixture to a boil, turn
down to a simmer, and let the flavors develop. Now, this can be enjoyed as is, but I love
a CREAMY soup, so I blend that baby up. Let me know in the comments: do you like a
creamy or a chunky soup!? Then, I can stir in those lentils, and I like
to top it off with cilantro, and even a bit of yogurt or “Raita,” which is a yogurt condiment often used in
Indian cuisine. My grandma used to serve that with our salad
at dinner. To make it, I combine yogurt with grated cucumber,
cilantro, chopped green onion (you could use regular
white onion if you prefer), coriander, cumin, and salt and pep. For meal prep purposes this week, I’m making this both for the soup I just
showed, AND to dip veggies in. So, growing up, my grandma’s “salad”
was never with a bed of greens. It was just sliced tomato, cucumber and carrots
with the raita to dip! Think of it as a deconstructed salad, and
it pairs perfectly with dinner: my slow cooker chana masala, or savory chickpea
dish! But, first, if you’re enjoying these recipes
and want more, give this video a thumbs up! I haven’t done many Indian recipes before,
so if you are liking them let me know! And don’t forget to subscribe and hit the
bell so you can get notified every week! For the Chana Masala, I add coconut oil, ghee
or fat of choice to a pan with diced onions, garlic, and fresh ginger and cook over medium heat for about 12-15
minutes, until browned and reduced. Then I stir in chana masala, which is a spice
mix that you CAN make on your own, I did share the recipe in my newsletter today
which, if you haven’t already subscribed to, you should at It’s FREE and I send out special recipes
there in my weekly newsletter. I promise I don’t bug you! Anyway, you can make this yourself, but to
be honest, it’s not made of super accessible ingredients,
so I prefer to buy it, which I will link in the description box below. If you can’t find it, you can just use a garam masala seasoning
which can be found at most grocery stores. I also add paprika, cumin, turmeric, and salt and pep. I stir that up and cook for another 2 minutes
or so before adding the entire mix back into the slow cooker, along with some
chickpeas, thai chilis, tomato paste, and vegetable broth. Slow cooker dishes are my favorite for meal
prepping because they are so easy! You could honestly skip the whole first part
of sautéing and just throw everything into the slow cooker, if you’re
in a pinch, BUT, cooking up those onions first is going to
add a TON of delicious flavor. Let it go for 4-6 hours on low heat and you’ve
got a delicious, savory chickpea dinner. I like to serve on brown basmati rice, WITH
my deconstructed salad, raita yogurt dip, AND an Indian dinner wouldn’t be complete
without Naan. Now, I have a 4-ingredient, homemade, GLUTEN
FREE and LOWER CARB naan recipe on my Facebook page today, check that out and make sure you’ve subscribed
to my website, because all of my website subscribers get
this to their inbox! PLUS we have giveaways EVERY month for those
who are subscribed to the newsletter! For a snack, I’m sharing an Indian classic,
rebooted—banana OR plantain chips! Now, generally, these are made by deep frying
them in oil, but we’re going to lighten them up by pan
frying instead. I cut plantains into thin rounds, and then
add them to a bowl with turmeric powder, chili powder, and salt. I heat a few tablespoons of coconut oil (as
opposed to a few cups of it!) in a pan and add the plantain slices. Cook for about 5 minutes on each side until golden, and transfer to a paper towel. These are great for a quick snack and will
store for a few days in an airtight container. You CAN make baked banana chips, which I’ve
shared in the past, but baking doesn’t give that same CRISPness
as the frying does. What can you do? I hope you guys enjoyed these recipes! Remember to thumbs up if you want MORE Indian, or even other cuisines, healthified! In terms of meal prep, if you are someone who doesn’t want to eat
the same thing every day, I do have a versatile meal prep video that
could offer you some inspiration, and I have a meal prep eBook to teach
efficient and effective meal prepping for whatever kind of cuisine you prefer to
include in your diet! That is available at,
and you can use the code “MASALA” for 10% off ANY eBook or package
of your choice, this week only! I’ll see you next week for a brand new episode, and remember, it’s all a matter of Mind
Over Munch!

100 Replies to “Indian Flavors Vegetarian Meal Prep! Indian Breakfast Lunch Dinner and Snacks – Mind Over Munch

  1. Question: is there really that much of a difference in the fat content of deep fried plantains vs. pan fried? It seemed to me that the whole surface area of the plantain was still in contact with the oil. I recall one of the early Good Eats episodes with Alton Brown where he demonstrated that there’s not a huge difference in the amount of oil absorbed by chicken when deep fried vs. pan fried. I could see the main benefit being simply using up less oil so you don’t have to waste 1/2 a container. PS love this video!!

  2. Hey hi.. I'm glad that you have got the interest to cook and video the same. Would love to see something new, which is Kerala style Fish curry which is cooked with coconut milk. Why not try? 👏🏻👍

  3. Thank you so much for this meal prep. I LOVE having Indian food and enjoy cooking it as well. There is an abundance of spices in most dishes which makes them so special, delicious and not to forget healthy. I got my VERY picky friend not only to taste but even to want to learn how to cook Indian food herself – and she hates cooking. But she loves the taste of the food. 🙂

  4. I wish i could give multiple thumb's up.. Awesome please keep this coming.. you are awesome. Thanks for such amazing recipes.

  5. I love themed meal preps like this. For a video request, I would love a Flour 101 similar to your Sugars and Sweetener 101 video! I feel like there are so many different types of flour used now and I’d love to know their differences and how to use them 🙂

  6. So I just made this chickpea recipe and 20min after it's all gone!!! Thanks so much for all of your hard work team mind over munch!!!

  7. awesome!!. I love indian food. I am going to try the overnight oats tonight. The lentil soup and chana masala look good as well. I want to try the naan as well. Thank you for another amazing video full of healthy yummy , easy to prepare recipes. I love that they are vegetarian as well !!!

  8. Love this video. The recipes look amazing!
    I’m definitely going to try these, especially the veggie/dip “salad”, lol. That one will be a big hit with my kids too. 😋😊

  9. Wow just made the soup and it’s soooo good! I was planning on making sweet potatoes and lentils for my meal prep so I’m glad I watched your video first!
    Love the Indian recipes

  10. The lentil coconut curry soup is awesome. I used butternut squash instead of sweet potato. I used coconut oil and instead of celery I used red pepper. Awesome. Flavorful and healthy. I left it chunky. Thank you Alyssia!!!😊

  11. I wonder how the plantain chips would do in an air fryer. I would love some air fryer recipes! It seems like the new appliance of the year!

  12. Thanks for sharing the photos and giving us a little background information about yourself! I remember you saying you were half Pakistani in a q&a years ago, and it’s awesome to see you incorporate your culture in this video.

  13. These recipes look so delicious! I love Indian flavours. Have you made samosas on this channel? If not I would love to see a recipe. I think they're Pakistani but please correct me if im wrong 🙂

  14. Thanks for giving us the time to screen shot the recipes! If you could do a vegan vegetable biriyani, that would be awesome!!

  15. I love all of these. Tomorrow is Sunday, I'm shopping for the ingredients to prep this for the week. I can't wait! Thank you Alyssia!

  16. It's not like you actually consume cups of oil when deep frying. Can you share some info about the actual differences in calories between deep fried and pan fried?

  17. Another fantastic episode Alyssia, thank you. Over here in Scotland we love the Indian flavours so feel free to keep them coming. (although everything you do is never less than inspiring) If you could see me in my profile pic you would know I was all for the Chunky!

  18. I love you Alyssia. Everything you make is just amazing. I've tried many of your recipes. Thank you . You deserve all the best things in life.

  19. Please do more Indian meal prep! This video was great and I would love to learn more ways to use Indian-inspired foods in my meal plan.

  20. Loved this so much!
    The only thing I'd need to add would be another snack since, I get too hungry with just veggies 😂

  21. I love your creative ideas and you dedication in making the video .. that is an inspiration for me .. hope the best for all your team 💜🌸

  22. I've been looking for page like this, finally made it through all the searches. Can you please do more videos like this?????? I loved this but some more with different combination dishes?? High protein packed meals????

  23. Love this video!
    How would you suggest adding chicken to the lentil soup? Can you just toss in some shredded chicken? I want to boost the protein profile so I can have it as a meal on its own.

  24. Ty soo much for sharing your heritage with us. I will definitely try these. Could do one for your Pakistan side too? Love to short cuts and meal prep videos keep them coming!

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