8 Spice Veggie Stir fry - 1 Pot Vegetable Masala Subzi
8 Spice Veggie Stir fry - Vegetable Masala Subzi. Use up the veggies to make this dry Veggie Stir fry with Indian Spices. Serve with Dal or Curries or make a wrap with a dressing of choice. Vegan Gluten-free Soy-free Nut-free Recipe
Servings: 4
Ingredients
- 1/2 tsp fenugreek seeds powder powder the fenugreek seeds and use
- 1/2 tsp black pepper 1/3 tsp for less heat
- 1/2 tsp each ground cumin ,coriander, turmeric, mustard
- 1/3 to 1/2 tsp cinnamon
- 1/3 to 1/2 tsp cayenne or use some paprika and some cayenne
- 1 tsp oil
- 3 cloves of garlic minced
- 3 cups of chopped veggies such as cauliflower carrots, green beans, peppers, zucchini, potatoes, cabbage etc
- 3/4 tsp salt less or more to taste
- 1/3 cup green peas thawed if frozen
- cilantro and lemon for garnish
Instructions
- Mix the spices and bowl and set aside.
- Heat oil in a skillet over medium heat. Add garlic and cook until golden. Add the spice mix and cook for 30 seconds.
- Add the veggies except peas, salt and toss well to coat. Add a splash of water. Cover and cook for 12 minutes..
- Toss well, add peas and mix in. Taste and adjust salt and heat. Cover and cook for another 5 minutes or until the veggies are tender to preference
- Garnish with cilantro and lemon. Serve with dal and rice/flatbread or make Wraps with hummus or lentil hummus and cooling dressing such as vegan ranch.
Notes
Variation: add a chopped tomato after Step 2 and cook for 2 minutes, then add veggies.
Add 1 to 1.5 cup of chickpeas or beans at step 3 along with the veggies. Double all the spices. 8 Spice Mix: Mix equal quantities( 1 Tbsp) of ground fenugreek, black pepper, cumin, coriander, turmeric, cinnamon and cayenne (or half paprika and half cayenne) and store for spicing up the veggies to make a stir fry or roasted veggies. Add Chickpeas: Add 1 to 1.5 cups cooked chickpeas to the stir fry for filling meal. Double the spices. Instant Pot: Follow Step 1 and 2 in saute mode, add veggies and splash of water and salt. Cook on Manual for 1 minute. Quick Release, fold in the peas, adjust salt. Close the lid and let it sit for 5 minutes before serving. If the veggies are not cooked, ook on saute for a few minutes. Garnish and serve. Nutritional values based on one serving
Add 1 to 1.5 cup of chickpeas or beans at step 3 along with the veggies. Double all the spices. 8 Spice Mix: Mix equal quantities( 1 Tbsp) of ground fenugreek, black pepper, cumin, coriander, turmeric, cinnamon and cayenne (or half paprika and half cayenne) and store for spicing up the veggies to make a stir fry or roasted veggies. Add Chickpeas: Add 1 to 1.5 cups cooked chickpeas to the stir fry for filling meal. Double the spices. Instant Pot: Follow Step 1 and 2 in saute mode, add veggies and splash of water and salt. Cook on Manual for 1 minute. Quick Release, fold in the peas, adjust salt. Close the lid and let it sit for 5 minutes before serving. If the veggies are not cooked, ook on saute for a few minutes. Garnish and serve. Nutritional values based on one serving
Nutrition
Calories: 67kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Sodium: 504mg | Potassium: 345mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16265IU | Vitamin C: 11.4mg | Calcium: 43mg | Iron: 0.8mg