Quick Vegetable Recipe – Cabbage, Carrots & French Beans

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Recipe – Cabbage, Carrots & French Beans

Introduction

Sometimes, the simplest meals are the most satisfying, don’t you think? This quick vegetable recipe – a vibrant mix of cabbage, carrots, and French beans – is exactly that. It’s a dish I often whip up when I need something healthy, comforting, and fast. Honestly, it’s a lifesaver on busy weeknights! It’s a staple in many Indian homes, and for good reason. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy to make, ready in under 30 minutes. It’s packed with nutrients, giving you a good dose of veggies in one go. Plus, it’s super versatile – you can easily adapt it to your taste and what you have on hand.

Ingredients

Here’s what you’ll need to make this delightful vegetable stir-fry:

• 1 tablespoon sunflower oil, olive oil, or plant-based butter
• 0.5 teaspoon finely chopped garlic (about 2 cloves)
• 0.75 teaspoon finely chopped ginger (a small piece, about 1 inch)
• 0.25 cup chopped spring onions (scallions) – about 2-3 stalks
• 0.5 cup finely chopped cabbage (about 1/8 of a medium head)
• 0.33 cup finely chopped carrots (about 1 medium carrot)
• 0.25 cup finely chopped capsicum (green bell pepper) – about ½ a pepper
• 0.25 cup finely chopped French beans (about 6-8 beans)
• 3 cups water or vegetable stock
• 0.25 teaspoon ground black pepper
• Salt to taste
• 1 pinch of nutmeg

Ingredient Notes

Let’s talk about a few key ingredients to make sure everything turns out perfectly:

Sunflower Oil vs. Olive Oil vs. Plant-Based Butter
You can really use whatever cooking oil you prefer! Sunflower oil is neutral and great for everyday cooking. Olive oil adds a lovely flavour, but be mindful of its smoke point. Plant-based butter is a fantastic vegan option and adds a richness.

The Flavor Profile of Spring Onions
Don’t underestimate the power of spring onions! They add a subtle oniony flavour that really brightens up the dish. Make sure to use both the white and green parts for maximum flavour.

Nutmeg: A Subtle Spice with Big Impact
A tiny pinch of nutmeg adds a warm, comforting note. It might seem unusual in a vegetable dish, but trust me, it works wonders! It’s a secret ingredient my grandmother always used.

Ingredients for Vegetable Stock (Homemade vs. Store-Bought)
While water works just fine, vegetable stock adds a depth of flavour. You can use store-bought, but homemade is always best if you have the time. Save your vegetable scraps (onion peels, carrot tops, etc.) and simmer them in water for an hour for a delicious stock.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pot or deep pan over medium heat.
2. Add the chopped garlic and ginger. Sauté for a minute or so, until fragrant – you don’t want it to burn!
3. Toss in the chopped spring onions and sauté until they become translucent, about another minute.
4. Now, add the cabbage, carrots, capsicum, and French beans. Sauté for 1-2 minutes, just to give them a little colour.
5. Pour in the water or vegetable stock. Season with black pepper and salt.

6. Cover the pot and simmer for 10-11 minutes, or until the vegetables are tender yet still have a bit of a crisp bite.

7. Garnish with the green parts of the spring onions and serve hot!

Expert Tips

Here are a few tricks I’ve learned over the years to make this recipe even better:

Achieving the Perfect Crisp-Tender Texture
The key is not to overcook the vegetables! You want them to be tender but still have a slight crunch. Keep a close eye on them during the simmering process.

How to Prevent Vegetables from Becoming Mushy
Don’t overcrowd the pot. If you’re making a large batch, cook the vegetables in two batches. Also, avoid stirring too much once the liquid is added.

Using Different Types of Cabbage
Green cabbage is classic, but you can experiment with other varieties like red cabbage or Savoy cabbage. They’ll each add a slightly different flavour and texture.

Variations

This recipe is a blank canvas for your creativity!

Vegan Adaptation
This recipe is already naturally vegan if you use plant-based butter or oil!

Gluten-Free Adaptation
This recipe is naturally gluten-free.

Spice Level Adjustment (Adding Green Chilies)
If you like a little heat, add a finely chopped green chili along with the garlic and ginger. My friend, Priya, always adds one – she loves the kick!

Festival Adaptation (Adding to a Thali)
This dish is a wonderful addition to an Indian thali (a platter of various dishes). It pairs beautifully with dal (lentils), rice, and roti (flatbread).

Serving Suggestions

This vegetable dish is delicious on its own, but here are a few ideas for serving it:

• Serve it as a side dish with your favourite Indian meal.
• Enjoy it as a light lunch with a side of roti or rice.
• Add a dollop of yogurt for extra creaminess.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What vegetables can I substitute in this recipe?
Absolutely! Feel free to swap in other vegetables like peas, beans, cauliflower, or broccoli.

Can I make this recipe ahead of time?
You can chop the vegetables ahead of time and store them in the refrigerator. However, it’s best to cook the dish just before serving for the best texture.

Is it possible to steam the vegetables instead of sautéing?
Yes, you can steam the vegetables if you prefer. Just steam them until tender-crisp and then toss them with the seasonings.

What is the best way to chop the vegetables for even cooking?
Try to chop the vegetables into roughly the same size pieces. This will ensure they cook evenly.

Can I add protein to this vegetable dish?
Definitely! Add some chickpeas, paneer (Indian cheese), or tofu for a protein boost.