Untitled Recipe
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
A quick and flavorful stir-fry of mixed vegetables with Indian spices. Perfect for using up leftover vegetables.
Ingredients
- red pepper
- cabbage
- leek
- celery
- beans
Nutrition (per serving, estimated)
Estimated based off 5 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 89.3 mg
- Iron: 3.23 mg
- Magnesium: 101 mg
- Phosphorus: 228 mg
- Potassium: 894 mg
- Zinc: 1.29 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- red pepper
- cabbage
- leek
- celery
- beans
Let's Cook
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Step 1.
Prepare the vegetables: chop any leftover or past-their-best vegetables like red pepper, cabbage, leek, celery, or beans into bite-sized pieces. Aim for about 2-3 cups total.
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Step 2.
Heat 2 tablespoons of oil in a large frying pan or wok over medium-high heat. Add 1 teaspoon of mustard seeds and let them pop for about 30 seconds.
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Step 3.
Add 1 chopped onion and cook, stirring frequently, until softened and lightly browned, about 5 minutes.
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Step 4.
Stir in 2 minced garlic cloves, 1 teaspoon of grated ginger, and 1-2 chopped green chilies (optional). Cook for 1 minute until fragrant.
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Step 5.
Add the prepared vegetables to the pan. Sprinkle with 1 teaspoon of turmeric, 1 teaspoon of cumin, 1 teaspoon of coriander, and salt to taste. Stir well to coat the vegetables with spices.
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Step 6.
Cook the vegetables, stirring occasionally, until they are tender but still have some bite, about 8-10 minutes. If the pan becomes dry, add a splash of water.
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Step 7.
Taste and adjust seasoning. Serve hot with flatbreads, rice, or grains like couscous, quinoa, or bulgur wheat.