🍽️ Indian-spiced vegetables

Name: Indian-spiced vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 white onion; 1 clove garlic; 1 green chili pepper; 100 g carrots; 100 g green beans; 100 g cauliflower florets; 1 small zucchini; 2 tomatoes; 2 tbsp ghee (or clarified butter); 0.5 tsp cumin (ground); 0.5 tsp turmeric; 0.5 tsp garam masala; 1 tsp black mustard seeds; 1 tbsp tamarind paste (Asian grocery); 200 ml vegetable broth; salt; pepper (from the mill); chapati (Indian flatbread, ready-made product from Asian grocery)

285 kcal · 30 min · 4 servings

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Ingredients

1 white onion
1 clove garlic
1 green chili pepper
100 g carrots
100 g green beans
100 g cauliflower florets
1 small zucchini
2 tomatoes
2 tbsp ghee (or clarified butter)
0.5 tsp cumin (ground)
0.5 tsp turmeric
0.5 tsp garam masala
1 tsp black mustard seeds
1 tbsp tamarind paste (Asian grocery)
200 ml vegetable broth
salt
pepper (from the mill)
chapati (Indian flatbread, ready-made product from Asian grocery)

Instructions

1. Peel the onion and the garlic.
2. Finely chop the onion and the garlic.
3. Wash the chili pepper.
4. Remove the stem end of the chili pepper.
5. Slice the chili pepper lengthwise.
6. Remove the seeds from the chili pepper.
7. Finely chop the chili pepper.
8. Peel the carrots.
9. Cut the carrots into thin strips lengthwise.
10. Trim the beans.
11. Bring water to a boil and add salt.
12. Blanch the beans briefly in the boiling salted water.
13. Drain the beans in a sieve.
14. Rinse the beans under cold water.
15. Let the beans drain.
16. Wash the cauliflower florets.
17. Trim the cauliflower florets.
18. Wash the zucchini.
19. Trim the zucchini.
20. Cut the zucchini into thin strips lengthwise.
21. Blanch the tomatoes for a few seconds with hot water.
22. Peel the skin off the tomatoes.
23. Quarter the tomatoes.
24. Remove the seeds from the tomatoes.
25. Cut the tomatoes into strips lengthwise.
26. Heat the ghee in a pan.
27. Sauté the onion and garlic.
28. Add the cumin seeds.
29. Add the turmeric.
30. Add the garam masala.
31. Add the mustard seeds.
32. Fry everything for approx. 2 minutes.
33. Add the prepared vegetables.
34. Fry the vegetables for another 2 minutes.
35. Pour in the vegetable broth.
36. Stir in the tamarind paste.
37. Season with salt and pepper.
38. Simmer the dish for another 3-4 minutes.
39. Stir the vegetables occasionally.
40. Bake the chapatis according to package instructions.
41. Serve the chapatis with the vegetables.

Nutrition per serving

kcal: 285
Protein: 7 g · Fett/Fat: 14 g · Carbs: 32 g