Easy Cauliflower & Carrot Sabzi Recipe – Indian Vegetable Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Easy Cauliflower & Carrot Sabzi Recipe – Indian Vegetable Stir-Fry

Introduction

There’s just something so comforting about a simple, home-style Indian sabzi. This Cauliflower & Carrot Sabzi is one of my go-to’s when I want something healthy, flavorful, and quick to put together. I first made this when I was trying to sneak more veggies into my family’s meals, and it quickly became a favorite! It’s a vibrant dish packed with goodness, and honestly, it’s a lifesaver on busy weeknights. Let’s get cooking!

Why You’ll Love This Recipe

This sabzi is a winner for so many reasons. It’s incredibly easy to make – perfect for beginner cooks. It’s also super versatile; you can easily adapt it to your taste and what you have on hand. Plus, it’s a fantastic way to enjoy the goodness of cauliflower and carrots in a delicious Indian-spiced dish. It’s ready in under 30 minutes, making it ideal for a quick and healthy meal.

Ingredients

Here’s what you’ll need to make this delightful sabzi:

• 3 cups cauliflower florets (about 300g)
• ½ cup chopped carrot (about 75g)
• ½ cup peas (about 75g)
• 1 inch ginger, chopped (about 5g)
• 2 cloves garlic, minced
• ½ cup chopped red onion (about 75g)
• 1 tomato, chopped (about 100g)
• ½ teaspoon pepper
• ½ teaspoon paprika/Kashmiri chili powder (about 2.5g)
• ½ teaspoon cumin powder (about 2.5g)
• ¾ teaspoon salt (about 4g)
• 2 tablespoons coconut oil (about 30ml)
• 3 tablespoons water (about 45ml)
• ½ lemon juice (about 15ml)
• Green onions, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Coconut Oil: I love using coconut oil for its subtle sweetness and health benefits. It really complements the spices. If you don’t have coconut oil, you can substitute with vegetable oil, sunflower oil, or even ghee for a richer flavor.
• Coconut Oil: Benefits & Substitutes: Coconut oil is rich in healthy fats and adds a lovely aroma. However, if you prefer a neutral flavor, use any cooking oil with a high smoke point.
• Kashmiri Chili Powder: Flavor Profile & Heat Level: Kashmiri chili powder gives this sabzi a beautiful color and a mild, fruity flavor. It’s not very spicy, so feel free to adjust the amount if you like a bit more heat. Regular chili powder can be used, but it will be spicier.
• Cauliflower & Carrot: Nutritional Benefits: Cauliflower is a great source of Vitamin C and fiber, while carrots are packed with beta-carotene. Together, they make a super nutritious combo!
• Tomatoes: Ripe, juicy tomatoes work best. If you’re using less flavorful tomatoes, a pinch of tomato paste can boost the flavor.

Regional Variations in Sabzi Making

Sabzi is a broad term for Indian dry vegetable dishes. Every region, and even every household, has its own unique way of making it! Some variations include adding potatoes, green beans, or different spice blends. In South India, you might find coconut grated into the sabzi, while in North India, it’s often cooked with a touch of garam masala.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the coconut oil in a non-stick pan over medium heat. Once it’s shimmering, add the chopped onions, ginger, and garlic. Sauté for 1-2 minutes, until they become fragrant. This is where the kitchen starts to smell amazing!
2. Add the chopped tomatoes, pepper, paprika/Kashmiri chili powder, cumin powder, and salt. Cook for another 2 minutes, stirring occasionally, until the tomatoes soften and start to break down.
3. Now, add the cauliflower florets and chopped carrots. Pour in the water, give everything a good mix, and cover the pan. Let it cook for about 10 minutes, or until the veggies are tender but still have a little bit of a crisp bite.
4. Stir in the peas and cook uncovered for 2-3 minutes, just until they’re heated through. You want them to stay bright green and fresh!
5. Turn off the heat. Squeeze in the lemon juice and garnish with freshly chopped green onions. Serve hot with rice or your favorite flatbread.

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook the vegetables in batches to ensure they cook evenly.
• For a more intense flavor, you can dry roast the cumin seeds for a minute before adding them to the pan.
• Keep an eye on the water level. If the sabzi starts to stick to the pan, add a tablespoon or two more water.

Variations

• Vegan Adaptation: This recipe is already vegan! Just ensure your coconut oil is ethically sourced.
• Gluten-Free Adaptation: Naturally gluten-free!
• Spice Level Adjustment (Mild to Spicy): Adjust the amount of chili powder to your liking. A pinch of cayenne pepper can also add a nice kick.
• Festival Adaptation (Navratri/Vrat Friendly): Skip the onion and garlic for a vrat-friendly version. You can add a pinch of rock salt (sendha namak) instead of regular salt.
• My friend, Priya, loves adding a handful of spinach in the last minute of cooking for an extra boost of nutrients. I sometimes add a pinch of turmeric for color and its health benefits.

Serving Suggestions

This Cauliflower & Carrot Sabzi is incredibly versatile. It’s fantastic with:

• Steamed basmati rice
• Whole wheat roti or paratha
• Naan bread
• A side of cooling yogurt (raita)

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

What is Sabzi and how is it different from other Indian vegetable dishes?

Sabzi generally refers to a dry Indian vegetable dish, cooked with spices. It’s different from curries, which have a gravy base. Sabzis are often simpler and quicker to make.

Can I use frozen vegetables in this recipe?

Yes, you can! Frozen peas and carrots work perfectly well. You might need to adjust the cooking time slightly, as frozen vegetables tend to cook faster.

How can I make this sabzi ahead of time?

You can chop the vegetables and prepare the spice mix ahead of time. Store them separately in the refrigerator and then quickly sauté everything when you’re ready to eat.

What is the best type of rice or flatbread to serve with this sabzi?

Basmati rice is a classic choice. For flatbreads, roti, paratha, or naan all work beautifully.

Can I add other vegetables to this recipe?

Absolutely! Feel free to add potatoes, green beans, bell peppers, or any other vegetables you enjoy. Just adjust the cooking time accordingly.