Mixed Vegetables
This Mixed Vegetables recipe is perfect for those looking to lose weight or maintain a healthy lifestyle. It's low in calories and fat, high in fiber and nutrients, and contains a variety of colorful vegetables. The recipe is vegan and gluten-free, making it suitable for many dietary preferences. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Mushroom
Nutrition Facts
Per serving
Energy
96 kcal
Protein
4 g
Carbs
13 g
Fat
3 g
Fiber
5 g
Ingredients
Common salt
0.25 tsp (1.25g)
Cauliflower
0.25 cup, florets (50g)
Broccoli
0.5 small cup floret (50g)
Yellow Bell Pepper
0.25 cup, sliced (50g)
Onion Finely Chopped
0.5 small cup (50g)
Turmeric powder
1 tsp (5g)
Red chilli Powder
1 tsp (2g)
Coriander Powder
0.25 tsp (0.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Carrot
0.25 cup, sliced (50g)
Mustard oil
1 tsp (5g)
Cumin seeds
0.25 tsp (1.25g)
Button mushroom, fresh
0.5 cup (100g)
Clove Garlic, Minced
1 tsp (5g)
Instructions
Preparation
Slice the mushrooms, chop the broccoli and caulfiower.
Blanch the mushrooms, broccoli and cauliflower separately for few minutes and keep aside.
Cooking Steps
Heat a non-stick pan over medium heat add oil and add cumin seeds.
Once the cumin seeds splutter, add sliced onions and minced garlic. Saute until the onions turn translucent.
Add rest of the vegetables and mix well.
Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Cover the pan and let the vegetables cook for 10-12 minutes until they are cooked.
Garnish with fresh coriander leaves.
Note- You can add any vegetable of your choice.