Low Sodium Mixed Vegetable Sabzi
This vibrant Low Sodium Mixed Vegetable Sabzi is a wholesome, flavor-packed dish that’s perfect for those watching their salt intake without compromising on taste. Bursting with a colorful array of vegetables like carrots, cabbage, bell peppers, green beans, and cauliflower, this recipe is elevated with aromatic spices such as cumin, turmeric, and garam masala. A splash of low sodium vegetable broth enhances the richness, while fresh cilantro and a zesty drizzle of lemon juice provide the finishing touch. Ready in just 40 minutes, this savory Indian-inspired sabzi is ideal for pairing with whole wheat roti or steamed brown rice for a hearty, nutrient-rich meal. It’s a must-try for anyone seeking a healthy and delicious low-sodium vegetarian option!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 medium Finely chopped onion
- 2 cloves Minced garlic
- 1 teaspoon Grated ginger
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 1 cup Cabbage, chopped
- 1 medium Carrot, diced
- 1 cup Green beans, sliced
- 1 medium Bell pepper, sliced
- 1 cup Cauliflower florets
- 0.5 cup Green peas
- 0.5 cup Low sodium vegetable broth
- 0.5 teaspoon Garam masala
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté until it turns translucent, approximately 3-4 minutes.
Stir in the minced garlic and grated ginger, and sauté for another 1 minute.
Add turmeric powder, red chili powder, and ground coriander. Stir well to combine all spices with the onion mixture.
Add the chopped cabbage, diced carrot, sliced green beans, sliced bell pepper, cauliflower florets, and green peas to the pan.
Pour in the low sodium vegetable broth to add moisture and depth to the sabzi.
Stir the vegetables to coat them well with the spices. Cover the pan and cook for 15-20 minutes, stirring occasionally, until the vegetables are tender yet firm.
Once the vegetables are cooked, sprinkle garam masala over the sabzi and stir to combine.
Garnish with fresh chopped cilantro and drizzle with lemon juice just before serving.
Serve hot with whole wheat roti or steamed brown rice for a nutritious meal.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 31.2 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2162 mg | 46% | |
*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.
