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Home » Recipes » Easy Vegan Side Dishes

Published: Nov 28, 2022 · Modified: Nov 28, 2022 by Jim Mee Sha · This post may contain affiliate links

Indian Stir-fry Vegetables

Jump to Recipe

This Indian stir-fry vegetables features colorful veggies coated with various spices and seasonings. An easy vegetable side dish that is delicious yet healthy and light. You can make it in 15 minutes! 

A plate of stir-fry vegetables on a wooden chopping board with a bowl of rice beside.

Stir-fries are one of my favorite dishes to make, and I already have a bunch of stir-fries recipes, from teriyaki soba noodles to tofu cabbage stir-fry on my site. This Indian stir-fry vegetables is the latest addition to my collection and is another must-try! 

Jump to:
  • 💚Why you will love this recipe 
  • 🥕Order of vegetables to add into stir-fries 
  • 🧄What you will need 
  • 🔪How to make 
  • ✔Helpful tips 
  • ✨Variations and add-ins 
  • 🍚How to serve 
  • ❔Commonly asked questions
  • 🍽More vegan Indian recipes
  • 📖 Recipe

💚Why you will love this recipe 

  • Spicy, savory, and packed with flavors
  • A delicious way to get in your daily dose of veg 
  • Naturally vegan, gluten-free, and healthy 
  • Versatile and goes well with any main dishes 
  • Highly customizable - feel free to add anything you fancy! 

🥕Order of vegetables to add into stir-fries 

No matter which vegetables you decide to use, here is the general overview of the order of vegetables to be added to the pan - 

  • Start with harder vegetables first. This will be your broccoli, cauliflower, bell pepper, and carrot. 
  • Next, move on to the more tender vegetables like mushrooms, zucchini, and baby corn. 
  • Soft vegetables and leafy greens should be added last, including green peas, baby spinach, and bok choy. 

🧄What you will need 

Ingredients needed like red pepper, carrot, peas, garlic, and spices.

🔪How to make 

Heat a tablespoon of neutral-tasting oil in a non-stick wok/cast-iron skillet over medium-high heat. Once the pan is heated, add garlic and ginger. Saute until fragrant. 

Add all spices (chili powder, cumin, turmeric powder, and coriander powder) to the pan and fry for 30 seconds. 

Garlic and ginger in a black pan on a white checkered teacloth.
Spices and aromatics in a black pan on a white checkered teacloth.

Now, add cauliflower, bell pepper, and carrot. Cook for a couple of minutes or until they are tender. Then, stir in green peas and cook until hot. Your Indian stir-fry is ready to be served! 

Vegetables in a black wok on a white teacloth.
Adding peas to cooked vegetables in a black wok on a white teacloth.

✔Helpful tips 

  • Cut your vegetables into similar-sized chunks to ensure they cook at the same rate. 
  • Make sure to use a large enough wok or skillet to make your stir-fry. 
  • Prevent overcooking your vegetables. The texture is important here, and you do not want to end up with mushy veggies! 
  • Leftover Indian stir-fry vegetables will keep in the fridge for up to 5 days. 

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✨Variations and add-ins 

Source of protein - To make this a more filling dish, you could add a source of protein, like chunks of vegan chicken breast, baked tempeh or tofu, or beans like chickpeas. Animal-based protein like chicken or beef will also work, but make sure they are pre-cooked beforehand. 

Vegetables - Feel free to swap the veg used in this recipe with other veggies. Broccoli, water chestnuts, baby corn, and snap peas are some that work great in stir-fries. If unsure about the order of cooking vegetables, check out the section ‘order of vegetables to add into stir-fries’ above. 

Nuts - Gives this Indian vegetable stir-fry some extra crunch. I usually go for cashew or peanuts. 

Toppings - They give this dish additional flavors and texture. Some great options include toasted sesame seeds, chopped green onions, and chili flakes. 

Stir-fry vegetables served with rice on a plate with a pair of chopsticks beside.

🍚How to serve 

  • Rice - white rice, brown rice, cauliflower rice, or even fried rice like Manchurian fried rice or Indian fried rice. 
  • Noodles - You could do plain, cooked noodles of choice, but I usually opt for noodle dishes like tandoori pasta. 
  • Indian-inspired main dishes - Cook up some soya chunks manchurian, tandoori tofu, or vegan Madras curry to make it a meal. 

❔Commonly asked questions

How do I prevent my stir-fry from turning soggy?

To prevent soggy stir-fry, ensure your vegetables are completely dry before adding them to the wok. Let them air-dry properly after washing and slicing. You can also take it a step further by patting your produce dry before cooking.

You should also go light with the liquid seasonings. Instead of adding a large amount of soy sauce, you can cut back and replace it with some salt instead. 

Using a pan that is too small will also cause soggy stir-fries. As the vegetables crowd the pan and stack on each other, they will steam rather than fry.

Do I have to cook my vegetables before adding them to stir-fries?

This will vary between recipes. Some recipes will require you to blanch or steam your veggies before using. However, in this particular stir-fry, you do not have to pre-cook your vegetables before using them.

Holding a plate of Indian stir-fry served with rice with green onions and sesame seeds beside.

🍽More vegan Indian recipes

  • A plate of tandoori tofu served with mint chutney with water beside.
    Crispy Vegan Tandoori Tofu (baked/pan-fried)
  • A pan of soya chunk manchurian served with spoon with green onion, glass of water, and bowl of rice beside.
    Soya Chunks Manchurian
  • A bowl of cabbage manchurian serve with spoon with green onion, water, and rice beside.
    Cabbage Manchurian
  • A stack of plain paratha on a lined plate with chopped cucumber and curry beside.
    Easy Vegan Plain Parathas

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📖 Recipe

A plate of stir-fry vegetables on a wooden board with bowl of rice and chopsticks beside.

Indian Stir-fry Vegetable

Meesha
This Indian stir-fry vegetable features colorful veggies coated with various spices and seasonings. An easy vegetable side dish that is delicious yet healthy and light. You can make it in 15 minutes!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine Indian
Servings 3 servings
Calories 57 kcal

Ingredients
 
 

Spices

  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon coriander powder
  • ½ teaspoon turmeric powder

For stir-fry

  • 3 cloves garlic minced
  • 1 teaspoon minced ginger
  • 1 red bell pepper julienned
  • 1 carrot sliced
  • 1 cup cauliflower floret
  • ½ cup peas frozen or canned
  • salt and pepper to taste
Prevent your screen from going dark

Instructions
 

  • Heat a tablespoon of oil in a pan over medium high. Once heated, add garlic and ginger. Saute for a minute until fragrant.
    3 cloves garlic, 1 teaspoon minced ginger
  • Add all spices to the pan and fry for 30 seconds, or until aromatic.
    1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon coriander powder, ½ teaspoon turmeric powder
  • Now, add red bell pepper, carrot, and cauliflower florets. Cook for 3-4 minutes, or until they are tender.
    1 carrot, 1 cup cauliflower floret, 1 red bell pepper
  • Stir in green peas, season with salt and pepper, and fry until hot. Your stir-fry is ready to be served.
    ½ cup peas

Notes

Helpful tips
  • Cut your vegetables into similar-sized chunks to ensure they cook at the same rate. 
  • Make sure to use a large enough wok or skillet to make your stir-fry. 
  • Prevent overcooking your vegetables. The texture is important here, and you do not want to end up with mushy veggies! 
  • Leftover Indian stir-fry vegetables will keep in the fridge for up to 5 days. 
 
 

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 57kcalCarbohydrates: 11gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 233mgPotassium: 354mgFiber: 4gSugar: 5gVitamin A: 5026IUVitamin C: 79mgCalcium: 37mgIron: 1mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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5 from 4 votes (4 ratings without comment)

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A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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