Indian Stir-fry Vegetable
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!
Servings: 3 servings
Calories: 57kcal
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
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.
Nutrition
Calories: 57kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 233mg | Potassium: 354mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5026IU | Vitamin C: 79mg | Calcium: 37mg | Iron: 1mg
