Low Sodium Mixed Vegetable Bhaji
Experience the vibrant flavors of Indian cuisine with this *Low Sodium Mixed Vegetable Bhaji*, a healthy twist on a traditional favorite. Packed with a colorful medley of vegetables like bell peppers, carrots, green beans, and potatoes, this recipe is seasoned with aromatic spices like turmeric, cumin, and coriander. Designed for those seeking heart-healthy options, it minimizes sodium without compromising on taste, using fresh cilantro and a splash of lemon juice to enhance the dish's natural flavors. Quick and easy to prepare in just 45 minutes, this low-sodium bhaji is perfect as a nutritious side dish or a light vegetarian main course. Whether you're meal-prepping, exploring low-sodium recipes, or simply craving a delicious and wholesome veggie curry, this dish is sure to become a go-to!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 inch piece, minced Ginger
- 1 small, chopped Green chili
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 medium, chopped Red bell pepper
- 1 medium, chopped Green bell pepper
- 2 medium, sliced Carrot
- 100 grams, cut into 1-inch pieces Green beans
- 1 medium, peeled and cubed Potato
- 0.5 teaspoon Salt substitute (optional)
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté until they become translucent, about 5 minutes.
Stir in the minced garlic, ginger, and green chili, and cook for an additional 2 minutes until fragrant.
Add the turmeric, cumin, and coriander powders, and cook, stirring constantly, for about 1 minute.
Add the chopped red and green bell peppers, carrots, green beans, and cubed potato to the pan.
Mix well to coat the vegetables with the spices.
Pour in a small amount of water (about 1/4 cup) to help the vegetables cook evenly.
Cover the pan and let the vegetables simmer on low heat for 20-25 minutes, stirring occasionally, until they are tender and cooked through.
If using, add the salt substitute and adjust seasoning to taste.
Stir in the chopped cilantro and lemon juice just before serving.
Serve hot as a side dish or enjoy as a light main course.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 476 mg | 21% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 26.8 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3986 mg | 85% | |
*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.
