Whole30 Mixed Vegetable Subji
Elevate your Whole30 meal plan with this vibrant and nutrient-packed Mixed Vegetable Subji recipe—a delicious, Indian-inspired vegetable stir-fry that's as wholesome as it is flavorful. Made with a medley of cauliflower, green beans, carrots, bell peppers, and zucchini, this dish is infused with bold spices like turmeric, cumin, and coriander, creating a symphony of earthy, warm flavors. Cooked in coconut oil and finished with fresh cilantro and a splash of lemon juice, this veggie-forward recipe is perfectly balanced and completely Whole30 compliant. With minimal prep time and a quick 30-minute cook, it’s a versatile option for busy nights, whether you're serving it as a main dish or a vibrant side. This hearty, plant-powered subji is sure to become a staple in your healthy eating routine!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 large Onion, finely chopped
- 3 large Garlic cloves, minced
- 1 inch piece Ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 large Tomato, diced
- 2 cups Cauliflower, chopped into florets
- 1 cup Green beans, cut into 1-inch pieces
- 1 large Carrot, sliced
- 1 medium Bell pepper, chopped
- 1 medium Zucchini, chopped
- 0.5 cup Cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Heat coconut oil in a large non-stick pan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Mix in the turmeric, coriander, and red chili powder, stirring continually for another 30 seconds.
Add the diced tomato and salt, and cook until the tomato becomes soft and mushy, around 3-4 minutes.
Add the cauliflower florets, green beans, carrot, bell pepper, and zucchini to the pan.
Mix well to coat the vegetables with the spice mixture.
Cover the pan, reduce the heat to low, and let the vegetables cook, stirring occasionally, for about 15-20 minutes, or until the vegetables are tender.
Remove the lid and increase the heat to medium-high to let any excess moisture evaporate, stirring occasionally.
Turn off the heat and stir in the chopped cilantro and lemon juice.
Serve hot as a main dish or as a side with a Whole30 compliant meal.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2531 mg | 110% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 32.1 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2858 mg | 61% | |
*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.
