Sugar-Free Mixed Vegetables Subji
Dive into the vibrant flavors of this Sugar-Free Mixed Vegetables Subji, a wholesome and diabetic-friendly twist on the classic Indian sabji. Packed with a colorful medley of vegetables like carrots, potatoes, green beans, peas, and cauliflower, this dish is simmered in a fragrant blend of spices including turmeric, coriander, and garam masala. The absence of added sugar lets the natural sweetness of the veggies shine, while the rich aroma of garlic, ginger, and cumin seeds enhances every bite. Quick to prepare in under an hour, this vegan and gluten-free vegetable curry is perfect for pairing with roti, naan, or steamed rice. Ideal for weekday dinners or healthy meal prep, it's a comforting, nutritious choice that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 1 inch, grated Ginger
- 3 cloves, minced Garlic
- 1 finely chopped Green chili
- 2 medium, finely chopped Tomato
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon or to taste Salt
- 1 medium, diced Carrot
- 1 medium, diced Potato
- 0.5 cup, chopped Green beans
- 0.5 cup Green peas
- 1 cup Cauliflower florets
- 1 medium, diced Capsicum
- 0.5 cup Water
- 0.5 teaspoon Garam masala
- 2 tablespoons, chopped Cilantro
Instructions
Heat oil in a large pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Stir in grated ginger, minced garlic, and chopped green chili; sauté for another minute.
Add chopped tomatoes and cook until they become soft and mushy.
Mix in turmeric powder, coriander powder, and red chili powder. Sauté the spices with the tomato mixture until the oil separates from the masala.
Add diced carrot, potato, green beans, green peas, cauliflower florets, and diced capsicum to the pan.
Season with salt and mix well to coat the vegetables with the spice mixture.
Pour in water and cover the pan with a lid. Let the vegetables cook on medium-low heat until they are tender, about 15-20 minutes. Stir occasionally and add more water if required to prevent burning.
Once the vegetables are cooked through, sprinkle garam masala over them and mix well.
Garnish with chopped cilantro before serving.
Serve hot with roti, naan, or rice.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 5155 mg | 224% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 46.6 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2598 mg | 55% | |
*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.
