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!
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!
💚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
🔪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.
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!
✔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.
🍚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
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.
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.
📖 Recipe
Indian Stir-fry Vegetable
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
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
- 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
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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