Low Carb Spiced Mixed Vegetable Sabji
Bursting with bold Indian flavors, this Low Carb Spiced Mixed Vegetable Sabji is a vibrant and wholesome dish that’s perfect for a healthy and satisfying meal. Packed with nutrient-rich veggies like cauliflower, zucchini, bell peppers, spinach, and green beans, this dish is simmered with aromatic spices such as cumin, turmeric, coriander, and garam masala, ensuring every bite is full of flavor. Cooked in coconut oil for a hint of richness, the sabji is both keto-friendly and gluten-free, making it ideal for those following low-carb diets. Ready in just 30 minutes, it's a versatile recipe that can be enjoyed as a flavorful side dish or a hearty standalone meal. Don't forget to garnish with fresh cilantro for a refreshing finish!
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Recipe Information
Ingredients
- 150 grams Cauliflower florets
- 100 grams Zucchini (sliced into half moons)
- 100 grams Bell peppers (any color, diced)
- 50 grams Spinach (roughly chopped)
- 75 grams Green beans (cut into 1-inch pieces)
- 2 tablespoons Coconut oil (or any neutral oil)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili powder (adjust to taste)
- 0.5 teaspoon Garam masala
- 1 teaspoon Grated ginger
- 2 pieces Garlic cloves (minced)
- 0.5 teaspoon Salt
- 2 tablespoons Water
- 1 tablespoon Fresh cilantro leaves (chopped, for garnish)
Instructions
Wash and prep the vegetables: separate the cauliflower into small florets, slice the zucchini into half moons, dice the bell peppers, cut the green beans, and chop the spinach.
Heat the coconut oil in a large skillet over medium heat.
Once the oil is hot, add cumin seeds and mustard seeds. Let them sizzle and pop for about 30 seconds.
Add the grated ginger and minced garlic. Sauté for a minute until fragrant.
Stir in the turmeric powder, coriander powder, ground cumin, and red chili powder.
Add the cauliflower florets and green beans. Toss well to coat the vegetables in the spices.
Cover and cook for 5 minutes, stirring occasionally, until the cauliflower and green beans begin to soften.
Add the zucchini, bell peppers, and spinach. Sprinkle salt and pour in 2 tablespoons of water to prevent sticking. Mix everything thoroughly.
Cover and cook for another 8-10 minutes, stirring occasionally, until all the vegetables are tender but not mushy.
Once the vegetables are cooked, stir in the garam masala and adjust seasoning as needed.
Garnish with fresh cilantro leaves before serving.
Serve hot as a side dish or enjoy it on its own for a healthy, low-carb meal.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 12.3 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1594 mg | 34% | |
*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.
