Vegetable Stew
Vegetable stew is a healthy and flavorful dish that is perfect for a light lunch or dinner. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. It is also low in calories and high in fiber, making it a great option for weight loss. This stew is loaded with vegetables, providing essential nutrients like vitamins, minerals, and antioxidants, making it an excellent choice for maintaining overall health. People with nut and dairy allergies can consume this dish wit
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
47 kcal
Protein
1 g
Carbs
7 g
Fat
2 g
Fiber
2 g
Ingredients
Chopped Carrot
0.25 small cup (25g)
Green Beans (Chopped)
0.25 small cup (25g)
Green Peas
0.25 small cup (25g)
Chopped Onion
0.5 small cup (40g)
Chopped Tomato
0.5 small cup (40g)
Green Bell pepper
0.25 cup, chopped (40g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Cumin seeds
0.25 tsp (1.25g)
Coriander Powder
0.5 tsp (1g)
Turmeric powder
0.25 tsp (1.25g)
Plain Water
1 medium glass (250g)
Common Salt
0.5 tsp (3g)
Black Pepper
0.5 tsp (1g)
Mustard oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Instructions
Preparation
Wash and chop all the vegetables into pieces and keep them aside
Cooking Steps
Heat oil in a pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger paste, garlic paste, and chopped bell peppers. Sauté for 2-3 minutes.
Add chopped tomatoes and cook for 2-3 minutes until they soften.
Add coriander powder, turmeric powder, salt, and pepper. Mix well.
Add mixed vegetables and water. Mix well.
Cover the pan with a lid and let it simmer for 10-15 minutes or until the vegetables are cooked.
Garnish with fresh coriander leaves and serve hot.