Whole30 Mixed Vegetable Subji

Embrace the flavors of traditional Indian cooking with this vibrant Whole30 Mixed Vegetable Subji—a wholesome and nutrient-packed delight that’s perfect for clean eating and meal prep! Crafted with a medley of fresh vegetables like cauliflower, green beans, and zucchini, this recipe features a fragrant blend of spices including turmeric, cumin, and coriander for a rich, warming flavor profile. Cooked in coconut oil and finished with a bright touch of cilantro and lemon juice, this veggie-packed dish is not only Whole30 compliant but also gluten-free, dairy-free, and incredibly versatile. Whether enjoyed as a hearty main course or a savory side dish, this plant-based subji delivers bold flavor and satisfying goodness in every bite. Ready in just 50 minutes, it’s a must-try for anyone seeking a healthy, flavorful twist on weeknight dinners!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 1 large Onion, finely chopped
• 3 large Garlic cloves, minced
• 1 inch piece Ginger, grated
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 1 large Tomato, diced
• 2 cups Cauliflower, chopped into florets
• 1 cup Green beans, cut into 1-inch pieces
• 1 large Carrot, sliced
• 1 medium Bell pepper, chopped
• 1 medium Zucchini, chopped
• 0.5 cup Cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Heat coconut oil in a large non-stick pan over medium heat.

Step 2

Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 3

Add the chopped onion and sauté until golden brown, about 5 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Mix in the turmeric, coriander, and red chili powder, stirring continually for another 30 seconds.

Step 6

Add the diced tomato and salt, and cook until the tomato becomes soft and mushy, around 3-4 minutes.

Step 7

Add the cauliflower florets, green beans, carrot, bell pepper, and zucchini to the pan.

Step 8

Mix well to coat the vegetables with the spice mixture.

Step 9

Cover the pan, reduce the heat to low, and let the vegetables cook, stirring occasionally, for about 15-20 minutes, or until the vegetables are tender.

Step 10

Remove the lid and increase the heat to medium-high to let any excess moisture evaporate, stirring occasionally.

Step 11

Turn off the heat and stir in the chopped cilantro and lemon juice.

Step 12

Serve hot as a main dish or as a side with a Whole30 compliant meal.

Nutrition Facts

Serving size	(1205.4g)

Amount per serving	% Daily Value*
Calories	600.6

Total Fat 32.8g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2531.4mg	0%
Total Carbohydrate 75.8g	0%
Dietary Fiber 25.3g	0%
Total Sugars 32.1g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 327.9mg	0%
Iron 11.1mg	0%
Potassium 2858.4mg	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: 44.1%

Protein: 10.6%

Carbs: 45.3%