Soy-Free Mixed Vegetables Subji
Dive into the vibrant flavors of this Soy-Free Mixed Vegetables Subji, a wholesome Indian stir-fry packed with a medley of colorful, nutrient-rich veggies and fragrant spices. This simple yet satisfying recipe is perfect for those seeking a soy-free plant-based dish that’s loaded with potatoes, carrots, bell peppers, cauliflower, and green peas, all simmered in a rich tomato-based masala. Enhanced with aromatic cumin, garlic, ginger, and quintessential Indian spices like turmeric and garam masala, this subji strikes the perfect balance between comfort and health. Ready in under 45 minutes, this dish pairs beautifully with rice or warm bread like naan or chapati, making it a versatile meal for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 large Tomatoes, chopped
- 1 medium Potato, diced
- 1 medium Carrot, sliced
- 0.5 cup Green peas
- 1 medium Bell pepper, chopped
- 1 cup Cauliflower florets
- 1 teaspoon Salt
- 0.5 cup Water
- 2 tablespoons Cilantro, chopped
Instructions
Heat oil in a large pan over medium heat. Add cumin seeds and allow them to sizzle for about 30 seconds until fragrant.
Add the chopped onions and sauté until they become translucent, approximately 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute.
Add turmeric, coriander powder, red chili powder, and garam masala, stirring well to coat the onions and spices together.
Add the chopped tomatoes, sauté and cook until the mixture becomes thick, approximately 5-7 minutes.
Add the diced potato, sliced carrot, green peas, chopped bell pepper, and cauliflower florets to the pan.
Season with salt and stir everything together to ensure the vegetables are well coated with the spice mixture.
Pour in the water, cover the pan, and simmer for 15-20 minutes, or until the vegetables are tender.
Check the seasoning and adjust the salt if necessary, then add chopped cilantro as a garnish.
Serve hot with your choice of bread or rice.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2489 mg | 108% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 28.4 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3018 mg | 64% | |
*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.
