Low Sodium Mixed Vegetables Subji
Delightfully healthy and vibrantly colorful, this Low Sodium Mixed Vegetables Subji is a guilt-free take on a classic Indian vegetable curry. Packed with garden-fresh ingredients like cauliflower florets, green beans, carrots, green peas, and potatoes, this one-pot wonder combines wholesome flavors with heart-friendly minimal sodium. Aromatic spices like cumin, turmeric, coriander powder, and garam masala infuse the dish with layers of bold yet balanced flavor, making each bite a fragrant delight. A touch of lemon juice adds brightness, while fresh cilantro offers a burst of herbal freshness. Perfectly tender veggies simmered to perfection, this recipe is a quick, 40-minute light meal that pairs beautifully with roti, naan, or steamed rice. Whether you're seeking a healthier meal option or exploring Indian-inspired low-sodium recipes, this subji guarantees a flavorful feast without compromise.
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Recipe Information
Ingredients
- 150 grams Cauliflower florets
- 100 grams Green beans
- 100 grams Carrots
- 75 grams Green peas
- 1 medium, peeled and cubed Potato
- 1 large, finely chopped Tomato
- 1 medium, finely chopped Onion
- 1 inch, finely grated Ginger
- 2 minced Garlic cloves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Red chili powder
- 2 tablespoons Oil
- 1 tablespoon, finely chopped Fresh cilantro
- 150 milliliters Water
- 1 tablespoon Lemon juice
Instructions
Wash and cut all the vegetables: cauliflower into small florets, green beans into 1-inch pieces, carrots into slices, and peel and cube the potato.
Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onions and sauté until they become translucent.
Add the grated ginger and minced garlic, sauté for another minute until fragrant.
Add the chopped tomato and cook until it turns soft, about 3-4 minutes.
Stir in the turmeric powder, coriander powder, red chili powder, and mix well.
Add all the mixed vegetables and the cubed potato to the pan. Stir everything together to coat the vegetables with the spice mixture.
Pour in the water and bring the mixture to a gentle simmer. Cover the pan and cook on low heat for about 15 minutes or until the vegetables are tender.
Once the vegetables are cooked, sprinkle the garam masala and stir well.
Finish the dish by adding lemon juice and garnish with fresh cilantro.
Serve hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 2253 mg | 98% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 40.4 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2505 mg | 53% | |
*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.
