Vegetables in chilli mustard sauce Recipe

Name: Vegetables in chilli mustard sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 spring onions, bulbs peeled and chopped; 3 green chilies, chopped; 12 medium cauliflower, cut into florets; 1 medium carrot, scraped,sliced; 5 -6 French beans, sliced; 5 -6 mushrooms, sliced; 1 medium red capsicum, diced; ½ cup green peas; salt; ¼ teaspoon black pepper; 1 tablespoon mustard paste; 3 tablespoons tomato ketchup; 1 tablespoon oil; 1 tablespoon light cream

Servings: persons

2 spring onions, bulbs peeled and chopped
3 green chilies, chopped
12 medium cauliflower, cut into florets
1 medium carrot, scraped,sliced
5 -6 French beans, sliced
5 -6 mushrooms, sliced
1 medium red capsicum, diced
½ cup green peas
salt
¼ teaspoon black pepper
1 tablespoon mustard paste
3 tablespoons tomato ketchup
1 tablespoon oil
1 tablespoon light cream

1
Boil greenpeas and water in a microwave bowl for 2 minutes on HIGH.
2
Allow standing time of 5 minutes.
3
Mix onions, green chillies, cauliflower florets, carrot, french beans, mushrooms, carrot, capsicum, salt and pepper in another microwave bowl.
4
Dilute mustard paste with a little water.
5
Add to the vegetables.
6
Add tomato ketchup.
7
Add cooked peas with the water.
8
Add oil and cream.
9
Cook, covered, on HIGH, for 8-10 minutes.
10
Serve hot.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 spring onions, bulbs peeled and chopped, 3 green chilies, chopped, 12 medium cauliflower, cut into florets, 1 medium carrot, scraped,sliced, and more.

Yes, Vegetables in chilli mustard sauce falls under the General 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.

Vegetables in chilli mustard sauce

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