Sauteed Ginger Vegetables

A mouth-watering and easy way to get the nutrition on the table. An assortment of vegetables (usually 3 and traditionally potatoes, cauliflower, and peas but can be any other colorful combo) are deliciously sauteed with fragrant spices. I have combined cauliflower, carrot, and broccoli for an extra slow-carb kick. The kids will love it too!


2 carrots, peeled and diced

half head broccoli, florets separated

half head cauliflower, florets separated

2-inch ginger, peeled and julienned

half cup coconut oil

half tsp. cumin seeds

half tsp. of black mustard seeds

half tsp. garam masala

half tsp. cayenne pepper

salt to taste

Serves 4


  1. Add oil to a heated wok and cumin and mustard seeds. Let sizzle for a few seconds.
  2. Add ginger. Let it cook a minute or two until slightly browned.
  3. Toss in all the vegetables. Add the garam masala, cayenne and salt and cook about 10-15 minutes. A splash of water during cooking will help soften and steam the vegetables. They should be cooked but crunchy.
  4. Remove from heat and serve with a squeeze of lemon. Pairs deliciously with some soothing khichri.

Bon Appetit!


3 Comments Add yours

  1. Seemin Zaidi says:

    Too good and colourful!


  2. Seemin Zaidi says:

    Quite a chef you are. Looks delicious and so colourful!


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