Heart-Healthy Spiced Mixed Vegetable Sabji

Packed with vibrant vegetables and warm spices, this Heart-Healthy Spiced Mixed Vegetable Sabji is a wholesome dish that brings the flavors of Indian cuisine to your table without sacrificing nutrition. Featuring a colorful mix of cauliflower, carrots, green beans, potatoes, and peas, this vegan recipe is gently spiced with turmeric, cumin, coriander, and garam masala for a fragrant and antioxidant-rich meal. A touch of olive oil and the addition of dried fenugreek leaves make it as heart-smart as it is flavorful. Ready in just 40 minutes, this one-pan dish is perfect for busy weeknights and pairs beautifully with whole-grain roti, brown rice, or quinoa. Garnished with fresh cilantro, this guilt-free sabji is sure to become a comforting, health-boosting staple in your kitchen.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Cauliflower florets
• 1 cup Carrots (sliced)
• 1 cup Green beans (chopped)
• 0.5 cup Green peas (fresh or frozen)
• 1 medium Potato (diced)
• 1 medium Tomato (finely chopped)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 0.25 teaspoon Red chili powder (optional, adjust to taste)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Fenugreek leaves (dried)
• 1 teaspoon Olive oil
• 0.25 cup Water
• 2 tablespoons Fresh cilantro (chopped, for garnish)

Directions

Step 1

Wash and prep all the vegetables. Cut the cauliflower into small florets, slice the carrots, chop the green beans, and dice the potato.

Step 2

Heat 1 teaspoon of olive oil in a large non-stick pan or kadai on medium heat.

Step 3

Add 1 teaspoon of cumin seeds and let them sizzle for 30 seconds until aromatic.

Step 4

Add the chopped onion and sauté for 2-3 minutes until soft and lightly golden.

Step 5

Stir in the minced garlic and grated ginger, sautéing for another minute.

Step 6

Add the chopped tomato and cook for 3-4 minutes until it softens and melds into the mixture.

Step 7

Stir in the turmeric powder, coriander powder, garam masala, red chili powder (optional), salt, and black pepper. Mix well to coat the onion-tomato base with the spices.

Step 8

Add the diced potato to the pan and stir. Cover and cook for 5 minutes, stirring occasionally.

Step 9

Add the cauliflower, carrots, green beans, and peas to the pan. Pour in 1/4 cup of water and mix everything well.

Step 10

Cover and cook on low-medium heat for 12-15 minutes, stirring occasionally, until the vegetables are tender but not mushy. Add more water in small increments if needed to prevent sticking.

Step 11

Sprinkle 1 teaspoon of dried fenugreek leaves (crushed between your palms) over the sabji and mix well.

Step 12

Taste and adjust salt or spices if necessary.

Step 13

Garnish with chopped fresh cilantro and serve hot with whole-grain roti, brown rice, or quinoa.

Nutrition Facts

Serving size	(1104.0g)

Amount per serving	% Daily Value*
Calories	613.9

Total Fat 16.9g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1430.8mg	0%
Total Carbohydrate 107.5g	0%
Dietary Fiber 26.0g	0%
Total Sugars 32.6g
Protein 19.1g	0%

Vitamin D 0IU	0%
Calcium 294.6mg	0%
Iron 10.5mg	0%
Potassium 3048.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.1%

Protein: 11.6%

Carbs: 65.3%