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Indian Spiced Vegetable Medley

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Ingredients

Scale
  • 1” x 1″ piece fresh ginger, peeled
  • 1” long piece of turmeric root, peeled (or 1/2 t ground)
  • 3 T water
  • 2 T oil
  • 1 serrano chile, sliced thin
  • 1 small bunch cilantro, stems minced, leaves torn
  • 3 large carrots, sliced into 1/8” rounds
  • 1/4 head of cabbage, chopped into about 1″ pieces (about 3 cups)
  • 1 cup frozen peas
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1–2 tablespoons lemon juice

Instructions

  1. Directions
  2. Combine the ginger, turmeric, and water in a blender and make a paste.
  3. Heat the oil in a large skillet over high heat and add the paste. Fry it for about a minute. Look out, it’ll getcha.
  4. Add the pepper, cilantro (stems only right now), carrots, and cabbage and stir that around for about 5 minutes.
  5. Add the spices and salt and a couple tablespoons of water.
  6. Cover and reduce heat to low.
  7. Cook about 30 minutes, stirring occasionally.
  8. Add the lemon juice and cilantro leaves and cook another 5 minutes.

Notes

Serves probably 3 normal people but in my case it was 1.

Find it online: https://hilahcooking.com/indian-spiced-vegetables/

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