Indian-Spiced Sauteed Vegetables

I hope everyone's week is going well.  I'm excited to bring you a new recipe today.  As I mentioned in my post earlier this week, I have already made this dish twice this week.  Once when my parents visited last weekend, and again on Monday to enjoy with my lunches for the week.

This recipe is VERY versatile!  It will work with just about any veggies you have on hand.  It would even taste great with some cooked potatoes added in.  I have been having it with some cooked basamati brown rice and homemade Indian saag with mung beans, which I made based on Wendy's recipe at Healthy Girl's Kitchen called Vegan Indian Saag (Spinach) Tofu.  Another way I enjoyed it this week was with brown rice, some chickpeas, and topped with some siracha sauce.  Like I said, very versatile!

The point of this recipe for me this week was to have some cooked (mostly green) veggies ready to eat, rather than digging out my pots and pans every evening.  I actually tasted this cold out of the fridge, and it was super yummy!

Indian-Spiced Sauteed Vegetables

Time: 15 minutes
Servings: 2-4 servings

Ingredients:
    Vegetables: (about 6 cups total)
        1/2 head green cabbage, shredded
        1 large yellow onion, chopped
        1 medium zucchini, chopped
        1 cup mushrooms, sliced
    Spices:
        2 cloves garlic, minced
        1 tsp ginger paste (or 1/2 tsp minced fresh ginger)
        1 tsp cumin
        1 tsp coriander
        1/2 tsp turmeric
        1/4 tsp cayenne pepper, more to taste
        1/4 tsp cinnamon
        Fresh herbs
 

Instructions:
1.)  In a large frying pan over medium-high heat, saute the garlic and ginger paste with a little water, as needed.  Once fragrant and lightly browned, add in all of the vegetables.
2.)  Water saute the vegetables for 5-8 minutes, until soft and tender.
3.)  Sprinkle on the remaining spices and stir to incorporate.
4.)  Serve hot by itself, on a baked potato, with brown rice, over steamed spinach, with chickpeas, etc.  Or be crazy and eat it cold out of the fridge!

Amy's Notes:

I forgot to mention, fresh herbs mix wonderfully into this dish.  I happened to have fresh basil on hand (thank you mom's garden!), so I roughly chopped up about 1/4 cup and added it to the veggies at the end of cooking.  Other fresh herbs that might go well besides basil are cilantro and mint... separately, of course! ;)

I absolutely love the color that the turmeric colors the veggies.  The spices hold up wonderfully on their own, and I have found that the veggies go well as a side as well as on top of some grains and beans.

This is a great side dish to make if you are having a homemade Indian dish for dinner.  Most main Indian dishes take some time and effort to make, so the fact that this vegetable saute can be chopped and cooked within 15 minutes is important!

Health and Happiness,

Amy