Keto Spiced Mixed Vegetable Sabji
Savor the vibrant flavors of this Keto Spiced Mixed Vegetable Sabji, a low-carb twist on the classic Indian stir-fry. Packed with a colorful medley of cauliflower, zucchini, bell peppers, and spinach, this dish bursts with nutrient-rich vegetables and bold aromatic spices like turmeric, cumin, and garam masala. Cooked in creamy coconut oil (or ghee for a non-vegan variation), the sabji is both keto-friendly and intensely flavorful. Finished with a zesty splash of lemon juice and a garnish of fresh cilantro, it’s the perfect companion to keto flatbreads or cauliflower rice. Ready in just 35 minutes, this easy, one-pan recipe is a deliciously healthy choice for weeknight dinners or meal prepping.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Cauliflower florets
- 150 grams Zucchini, diced
- 150 grams Bell peppers (red, green, or yellow), diced
- 100 grams Spinach leaves, chopped
- 2 tablespoons Coconut oil (or ghee for non-vegan version)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder (adjust to taste)
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Ginger, minced
- 1 teaspoon Garlic, minced
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Wash and prepare all vegetables: cut cauliflower into florets, dice zucchini and bell peppers, and chop spinach leaves.
Heat coconut oil in a large skillet or wok over medium heat.
Once the oil is hot, add cumin seeds and sauté until they start to sizzle and release their aroma (about 30 seconds).
Add minced ginger and garlic, and sauté for a minute until fragrant.
Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Mix well to combine the spices with the oil.
Add the cauliflower florets to the skillet and stir well to coat them with the spices. Cook for 3-4 minutes, allowing them to begin softening.
Add diced zucchini and bell peppers to the skillet. Stir-fry everything for another 5-7 minutes until the vegetables are tender but still slightly crisp.
Add the chopped spinach and salt to taste. Stir well and cook for 2-3 minutes until the spinach is wilted.
Turn off the heat and drizzle lemon juice over the sabji. Mix well to enhance flavor.
Garnish with fresh chopped cilantro and serve the sabji hot. It pairs perfectly with keto flatbreads or cauliflower rice.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1346 mg | 58% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 14.2 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2046 mg | 44% | |
*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.
