Low Carb Mixed Vegetables Subji
Dive into a world of flavor with this Low Carb Mixed Vegetables Subji, a vibrant and nutrient-packed Indian-inspired dish perfect for anyone seeking a healthy, low-carb alternative. This recipe features a medley of wholesome vegetables like cauliflower, broccoli, zucchini, bell peppers, and spinach, all simmered in a fragrant blend of spices, including cumin, turmeric, and garam masala. With just 15 minutes of prep time and 25 minutes of cooking, this aromatic dish is quick, easy, and ideal for busy weeknights. Serve it as a hearty vegetarian main or pair it with your favorite keto-friendly side for a satisfying meal. Perfectly spiced and brimming with freshness, this one-pot wonder is as wholesome as it is delicious.
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Recipe Information
Ingredients
- 200 grams Cauliflower florets
- 200 grams Broccoli florets
- 1 medium Zucchini
- 1 medium Bell pepper
- 100 grams Spinach leaves
- 1 medium Onion
- 1 medium Tomato
- 3 pieces Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 100 ml Water
- 2 tablespoons Cilantro leaves
Instructions
Wash and cut the cauliflower and broccoli into small florets.
Dice the zucchini and bell pepper into small cubes.
Rinse the spinach leaves and roughly chop them.
Finely chop the onion and tomato, and mince the garlic and ginger.
Heat the cooking oil in a large pan over medium heat.
Add the cumin seeds and let them splutter for a few seconds.
Add the chopped onion and sauté until they become translucent.
Stir in the minced garlic and ginger and sauté for a minute until fragrant.
Add the chopped tomato and cook until they soften, about 3-4 minutes.
Mix in the turmeric powder, coriander powder, garam masala, red chili powder, and salt.
Add the cauliflower, broccoli, zucchini, and bell pepper to the pan and mix well to coat the vegetables with the spices.
Pour in the water, cover the pan, and let the vegetables cook on low heat for about 10-12 minutes or until they are just tender.
Stir in the chopped spinach and cook uncovered for another 3-4 minutes until the spinach wilts and blends with the subji.
Adjust the seasoning if necessary and sprinkle the chopped cilantro on top before serving.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5636 mg | 245% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 41.1 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2656 mg | 57% | |
*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.
