1. Main Page
  2. Kitchen utensils
  3. Spicy vegetables

Spiced Indian Vegetables

Give this flavorful, aromatic dish a try! These spiced vegetables come together quickly and easily. Steaming the vegetables keeps them more wholesome than frying. Adjust the spices to your own taste—and if kids will be eating, you can leave out the cayenne.

nadiniAuthor avatar
Recipe author
Spicy vegetables
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 3 g
Fats 37 % 7 g
Carbohydrates 47 % 9 g
96 kcal
GI: 100 / 0 / 0
  • Start by prepping all the ingredients. Peel the vegetables, rinse them in cool water, and pat dry on a paper towel. Break the cauliflower into small florets, cut the green beans into pieces no longer than about 1 inch, and slice the carrots into rounds or medium dice. Steam the cauliflower, carrots, and green beans until just tender-crisp, then set aside. Slice the onion into half-rings. Core and seed the bell pepper, then cut it into strips. Peel the ginger and grate it on the coarse side of a grater. Lay the garlic cloves on a cutting board and press down with the flat side of a knife to release their juices. Heat the oil in a wok (or any deep, high-sided skillet). Add the grated ginger, crushed garlic, chopped onion, and bell pepper to the hot pan. Stir-fry over high heat, stirring constantly, until the vegetables are golden and crisp-tender. Add the tomato paste and all the spices: ground coriander and cardamom, turmeric, cayenne, and garam masala. Stir everything together well. Bring the tomato sauce to a boil, then add the steamed cauliflower, carrots, and green beans. Toss to combine and season with salt to taste. Add the dried fenugreek leaves and cover the pan. Reduce the heat to low and simmer the vegetables with the spices for about 5 more minutes. And that's it—the spiced vegetables are ready! Transfer to a plate and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Cauliflower - 28  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Cardamom - 311  kcal/100g
  • Turmeric - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • String beans - 24  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Fenugreek - 323  kcal/100g
  • Garam masala - 379  kcal/100g

Similar recipes

Related and additional categories: