Indian Spiced Vegetables Recipe

Name: Indian Spiced Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons turmeric (eyeball it in your palm); 1 teaspoon ground coriander (eyeball it); 1 teaspoon cumin seeds; 1 tablespoon curry powder (about a palmful); 1/2 teaspoon cayenne pepper; 2 pinches of ground cinnamon; 3 large waxy white potatoes, peeled and diced; Coarse salt; 1 head of cauliflower, cut into small florets; 1 tablespoon vegetable oil (once around the pan), plus some for drizzling; 2 tablespoons unsalted butter, cut into pieces; 1 medium onion, chopped; 3 garlic cloves, chopped; 1 15-ounce can chick peas, drained; 1 cup chicken stock or broth; 1 cup frozen green peas; 1 small head of iceberg lettuce, shredded; 1/4 cup sliced or slivered almonds; 4 radishes, thinly sliced; 3 tablespoons chopped fresh mint; 3 tablespoons chopped fresh flat-leaf parsley or cilantro, your choice; Juice of 1 lemon

Servings: persons

1 1/2 teaspoons turmeric (eyeball it in your palm)
1 teaspoon ground coriander (eyeball it)
1 teaspoon cumin seeds
1 tablespoon curry powder (about a palmful)
1/2 teaspoon cayenne pepper
2 pinches of ground cinnamon
3 large waxy white potatoes, peeled and diced
Coarse salt
1 head of cauliflower, cut into small florets
1 tablespoon vegetable oil (once around the pan), plus some for drizzling
2 tablespoons unsalted butter, cut into pieces
1 medium onion, chopped
3 garlic cloves, chopped
1 15-ounce can chick peas, drained
1 cup chicken stock or broth
1 cup frozen green peas
1 small head of iceberg lettuce, shredded
1/4 cup sliced or slivered almonds
4 radishes, thinly sliced
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh flat-leaf parsley or cilantro, your choice
Juice of 1 lemon

1
Combine the ingredients for the spice blend and reserve.
2
Place the potatoes in a pot and cover them with water.
3
Cover the pot with a lid and bring to a boil.
4
Take off the lid and add salt.
5
Boil the potatoes for 6 to 7 minutes, then add the cauliflower to the same pot.
6
Cook for 2 to 3 minutes longer, then drain.
7
The potatoes and cauliflower should still be a little undercooked.
8
Heat a large skillet over medium heat.
9
Add the vegetable oil, then the butter.
10
When the butter melts into the oil, add in the onions and garlic and saute for 5 minutes.
11
Add the drained potatoes and cauliflower and the chick peas and combine.
12
Stir the reserved spices into the vegetables and cook for a minute or two to develop the flavors.
13
Stir in the stock and turn the vegetables to evenly distribute.
14
The dish will turn a bright yellow.
15
Cook over medium-low heat for 2 to 3 minutes longer.
16
Add the peas and turn off the heat.
17
The carry-over heat will warm them through.
18
Taste to adjust the salt in the dish.
19
In a large bowl, combine the shredded lettuce with the almonds, radishes, mint, and parsley or cilantro.
20
Dress the salad with the lemon juice, a drizzle of vegetable oil, and some salt.
21
Pile the salad on plates, top with the hot vegetables, and serve.

670

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 1/2 teaspoons turmeric (eyeball it in your palm), 1 teaspoon ground coriander (eyeball it), 1 teaspoon cumin seeds, 1 tablespoon curry powder (about a palmful), and more.

Yes, Indian Spiced Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Spiced Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions