Indian-Spiced Sauteed Vegetables
- 34 min
- mild
- Serves 4
Sautéed mixed vegetables of carrot, beans, cauliflower and capsicum with a mustard and curry leaf tempering. Mild and vegetarian, serves 4, about 35 minutes.
Good for: Lunchbox
Ingredients
Oil2 tbsp
Mustard Seeds½ tsp
Cumin1 grams
Curry leaves2 grams
Green Chilli, Slit5 grams
Onion, Thinly Sliced1
Ginger Garlic Paste, Paste6 grams
Carrot, Batons1 cup
Beans, Chopped120 grams
Cauliflower, Florets2 cup
Water, For Cooking60 ml
Salt1 tsp
Turmeric Powder1 grams
Green Capsicum, Strips1 cup
Red Chilli Powder½ tsp
Coriander Leaves, Finely Chopped4 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 132kcal | 528kcal |
| Protein | 2.8g | 11g |
| Carbohydrate | 13g | 53g |
| Fat | 8.4g | 34g |
| Fibre | 4.3g | 17g |
| Sugar | 5.4g | 22g |
Method
Wash the carrot, beans, cauliflower, capsicum, green chilli, curry leaves and coriander leaves. Peel the carrot and onion, trim the beans, cut the carrot into batons, chop the beans, separate the cauliflower into small florets, and slice the capsicum and onion. Slit the green chilli and chop the coriander leaves.
Heat oil in a kadai on medium flame for 1 minute until hot. Add mustard seeds and cumin, and fry for 0.5 minute until they crackle. Add curry leaves and green chilli, and fry for 0.5 minute until the curry leaves turn crisp.
Add the sliced onion and fry on medium flame for 3 to 4 minutes until it turns light golden. Add ginger garlic paste and fry for 1 minute until the raw smell goes.
Add carrot, beans and cauliflower. Add water, salt and turmeric powder, then mix well. Cover and cook on medium flame for 7 to 8 minutes until the vegetables are almost tender.
Add capsicum and red chilli powder. Cook uncovered on medium flame for 3 to 4 minutes, stirring twice, until the vegetables are cooked through but still hold their shape and the extra water dries up.
Switch off the flame and mix in coriander leaves. Serve warm when the vegetables are dry and tender.
Before you start
- How long does Indian-Spiced Sauteed Vegetables take?
- 34 minutes from start to finish. That is 15 minutes of preparation and 19 minutes of cooking.
- How many people does Indian-Spiced Sauteed Vegetables serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Indian-Spiced Sauteed Vegetables vegetarian?
- Yes. No meat, no fish and no egg.
- Is Indian-Spiced Sauteed Vegetables spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Indian-Spiced Sauteed Vegetables?
- 1 grams Cumin, 2 grams Curry leaves, 5 grams Green Chilli, 6 grams Ginger Garlic Paste, 1 cup Carrot, 120 grams Beans, and a few more listed on this page.
- Do I need a pressure cooker for Indian-Spiced Sauteed Vegetables?
- No, it is cooked in an open pot.
- How many calories are in Indian-Spiced Sauteed Vegetables?
- About 132 a serving. The full nutrition table is on this page, per serving and for the whole batch.
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