Paleo Mixed Vegetables Subji
Elevate your mealtime with the vibrant and nutrient-packed Paleo Mixed Vegetables Subji, a wholesome dish inspired by traditional Indian flavors and tailored for modern paleo diets. This recipe showcases an array of colorful vegetables—cauliflower, broccoli, carrots, bell peppers, and zucchini—sautéed to tender perfection in aromatic coconut oil infused with cumin seeds, garlic, and fresh ginger. Enhanced with earthy spices like turmeric, coriander, and a hint of optional chili powder, each bite bursts with bold yet balanced flavors. Finished with zesty lemon juice and fresh cilantro, this one-skillet wonder is as visually stunning as it is delicious. Perfect as a healthy paleo main course or a flavorful side, this quick and easy recipe comes together in just 35 minutes, making it ideal for busy weeknight dinners. Keywords: paleo recipes, mixed vegetables, Indian-inspired dishes, healthy one-skillet meals.
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Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 1 cup Broccoli florets
- 1 large Carrot
- 1 large Bell pepper (any color)
- 1 medium Zucchini
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 3 cloves Garlic clove
- 1 inch piece Fresh ginger
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder (optional)
- 0.5 teaspoon Salt
- 0.25 cup Fresh cilantro leaves
- 0.5 Lemon
Instructions
1. Wash and prepare the vegetables: cut cauliflower and broccoli into bite-sized florets; slice the carrot thinly; deseed and chop the bell pepper into strips; and slice the zucchini into half-moons.
2. Mince the garlic and grate the ginger. Set aside.
3. Heat the coconut oil in a large skillet over medium heat. Once hot, add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant.
4. Add the minced garlic and grated ginger to the skillet. Stir and sauté for 1 minute until fragrant and beginning to brown slightly.
5. Add the ground turmeric, ground coriander, and optional red chili powder. Stir well to combine with the ginger and garlic.
6. Increase the heat to medium-high and add the cauliflower, broccoli, carrots, bell pepper, and zucchini to the skillet. Stir well to coat the vegetables evenly with the spice mixture.
7. Sprinkle the salt over the vegetables and stir to combine. Cover the skillet with a lid and let the vegetables cook for about 8-10 minutes, stirring occasionally, until they are tender yet still vibrant.
8. Remove the lid and increase the heat to high. Sauté the vegetables for an additional 2-3 minutes to slightly caramelize them, enhancing their flavors.
9. Turn off the heat. Chop the cilantro leaves and add them to the skillet, squeezing the juice of half a lemon over the top. Give everything a final gentle stir to incorporate the cilantro and lemon juice.
10. Serve the Paleo Mixed Vegetables Subji hot as a main dish or as a side. Enjoy its blend of flavors and wholesome nutrition.
Nutrition Facts
Calories |
113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.9 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 444 mg | 9% | |
*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.
