Low Carb Mixed Vegetable Sabzi
Elevate your weeknight dinners with this vibrant and healthy Low Carb Mixed Vegetable Sabzi, a classic Indian dish with a modern twist! Packed with nutritious veggies like cauliflower, zucchini, eggplant, and spinach, and seasoned with aromatic spices like cumin, turmeric, and garam masala, this flavorful medley is both satisfying and keto-friendly. Perfectly cooked in olive oil and finished with a garnish of fresh cilantro, this hearty sabzi comes together in just 35 minutes, making it an ideal option for busy schedules. Serve it alongside cauliflower rice or low-carb bread for a wholesome, guilt-free meal bursting with bold flavors and wholesome goodness.
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Recipe Information
Ingredients
- 200 grams Cauliflower florets
- 1 medium Bell pepper, diced
- 1 medium Zucchini, diced
- 1 small Eggplant, diced
- 1 medium Tomato, chopped
- 100 grams Spinach leaves
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 inch piece Ginger, minced
- 1 small Green chili, chopped
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Cilantro, chopped
Instructions
Start by preparing all your vegetables. Chop the cauliflower into small florets, dice the bell pepper, zucchini, and eggplant, and chop the tomato.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the finely chopped onion, minced garlic, and minced ginger to the pan. Sauté until the onions turn translucent, about 3-4 minutes.
Stir in the chopped green chili and continue to cook for another minute.
Add the cauliflower florets, diced bell pepper, zucchini, and eggplant to the pan. Stir well to combine and cook for 5 minutes, stirring occasionally.
Add the chopped tomato and spinach leaves to the vegetables in the pan. Mix well.
Sprinkle turmeric powder, red chili powder, coriander powder, garam masala, and salt over the vegetables. Stir to ensure all the vegetables are coated with the spices.
Cover the pan with a lid and cook on low heat for 10 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
Taste and adjust the seasoning if necessary.
Once cooked, turn off the heat and garnish with chopped cilantro.
Serve hot with a side of low-carb bread or cauliflower rice.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2547 mg | 111% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 26.9 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2889 mg | 61% | |
*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.
