No Worries... Curry! Recipes: Mixed Vegetables (Vegan)


    1. 1/4 cup mustard oil (canola or vegetable oil may be substituted for a less authentic flavor)
    2. 1 tablespoon mustard seed
    3. 1 tablespoon whole cumin seeds
    4. 2 onions (chopped)
    5. 1 tablespoon fresh ginger (minced)
    6. 1 tablespoon fresh jalapeño (minced)
    7. 1 tablespoon turmeric
    8. 2 teaspoons coriander
    9. 1 teaspoon garam masala
    10. 1 tablespoon fenugreek (optional)
    11. 1 large cauliflower (chopped)
    12. 1 cup green peas
    13. 3 large tomatoes (chopped)
    14. 2 bell peppers (chopped)
    15. 2 cups spinach
    16. Dash of salt (to taste)



    1. Heat the canola or mustard oil in a large skillet.
    2. Fry mustard and cumin seeds for a few minutes, just until they begin to crackle.
    3. Add onions, ginger, and jalapeno pepper, and fry for an additional 3 to 4 minutes.
    4. Add turmeric, coriander, garam masala and heat for another minute, then add cauliflower, green peas, tomatoes, peppers, mushrooms, and bell peppers.
    5. Reduce heat to medium-low and heat for 10 to 12 minutes until vegetables are cooked.
    6. Add spinach and heat just until wilted.
    7. Season lightly with salt, to taste.
    8. Pair subji with an Indian-inspired rice dish such as this Indian basmati rice.

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