Vegan Mixed Vegetable Bhaji
Bursting with vibrant flavors and aromatic spices, this Vegan Mixed Vegetable Bhaji is a wholesome Indian-inspired dish that’s perfect for your plant-based meals. Featuring an array of nutrient-packed vegetables like carrots, potatoes, green beans, and peas simmered in a fragrant spice blend of turmeric, coriander, cumin, and chili, this recipe delivers a comforting yet bold flavor profile. The addition of garlic, ginger, and tomatoes enhances the richness, while fresh cilantro and a squeeze of lime juice lend a refreshing finish. Quick to prepare in under 45 minutes, this vegan curry is ideal for weeknight dinners and pairs beautifully with steamed rice or warm naan. Whether you’re seeking a hearty main course or a flavorful side, this Vegan Mixed Vegetable Bhaji is sure to satisfy your cravings while keeping it healthy and delicious.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 large Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 inch piece Ginger, grated
- 1 unit Green chili, slit lengthwise
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 medium Tomatoes, chopped
- 3 cups Mixed vegetables (carrots, potatoes, green beans, peas), diced
- 1 cup Water
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
Instructions
Heat olive oil in a large pan over medium heat.
Add mustard seeds and cumin seeds to the hot oil. Let them crackle for about 30 seconds.
Add the chopped onion and sauté until it turns golden brown.
Stir in the minced garlic, grated ginger, and slit green chili. Cook for another 2 minutes until fragrant.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
Add the chopped tomatoes and cook until they are soft and start releasing oil.
Add the mixed vegetables (carrots, potatoes, green beans, peas) and stir them into the spice mixture.
Pour in the water, cover, and let it simmer for 15-20 minutes or until the vegetables are tender.
Remove the lid and cook for an additional 5 minutes, allowing any excess liquid to evaporate.
Garnish with fresh cilantro and squeeze lime juice over the bhaji before serving.
Serve hot with rice or vegan naan.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2621 mg | 114% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 39.7 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2952 mg | 63% | |
*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.
