Quick Vegetable Recipe – Cabbage, Carrots & Bell Peppers

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Recipe – Cabbage, Carrots & Bell Peppers

Hey everyone! If you’re anything like me, you’re always looking for a quick and easy way to get a healthy dose of veggies onto the table. This simple vegetable recipe – a vibrant mix of cabbage, carrots, and bell peppers – is my go-to when I need something delicious in a flash. It’s perfect for a weeknight dinner, and honestly, it’s so flavorful you won’t miss the meat!

Why You’ll Love This Recipe

This recipe is a lifesaver. Seriously! It comes together in under 20 minutes (thanks to the magic of the pressure cooker!), and it’s packed with nutrients. Plus, it’s incredibly versatile – you can easily adapt it to your taste and what you have on hand. I first made this when I was a student and needed something quick, cheap, and healthy, and it’s been a staple ever since.

Ingredients

Here’s what you’ll need to whip up this colorful dish:

• 1 tablespoon olive oil (about 15ml)
• 1 cup chopped onion (about 150g)
• 1 cup chopped carrots (about 150g)
• 1 cup chopped celery (about 120g)
• 1 cup chopped cabbage (about 200g)
• 1 cup chopped bell peppers (any color, about 150g)
• 2 medium tomatoes, chopped (about 300g)
• 4 cups water (960ml)
• 1 teaspoon mixed herbs (about 5g)
• 0.5 teaspoon red chili flakes (about 2.5g)

Ingredient Notes

Let’s talk ingredients for a sec! Don’t be afraid to play around with the veggies.

• Onions: I prefer using red onions for a little extra sweetness, but yellow onions work just as well.
• Carrots & Celery: These add a lovely base flavor. Feel free to grate them if you prefer a softer texture.
• Bell Peppers: Any color will do! I love a mix for visual appeal.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using canned, opt for diced tomatoes in juice.
• Herbs: I usually use a mix of dried oregano, basil, and thyme. You can also use fresh herbs – just double the amount.
• Chili Flakes: Adjust to your spice preference!

Olive Oil Varieties for Indian Cooking

While many Indian recipes traditionally use mustard oil or ghee, olive oil works beautifully in this vegetable dish, offering a lighter flavor profile. Extra virgin olive oil is great for its health benefits, but regular olive oil is perfectly fine for everyday cooking.

The Importance of Fresh Vegetables in Indian Cuisine

Indian cuisine truly shines when using fresh, seasonal vegetables. They not only provide essential nutrients but also contribute to the vibrant flavors and colors that make Indian food so appealing.

Regional Variations in Vegetable Preparations

Across India, vegetable preparations vary greatly. In the South, you’ll find more coconut-based curries, while the North often features richer, tomato-based gravies. This recipe is a fairly neutral base, making it adaptable to regional tastes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in your pressure cooker or Instant Pot on the sauté mode.
2. Add the chopped onions and sauté until they become translucent and slightly softened – about 3-5 minutes.
3. Stir in the chopped carrots and celery. Cook for another 2-3 minutes, letting them soften slightly.
4. Add the chopped tomatoes and cook until they soften and release their juices. This usually takes about 5 minutes.
5. Now, season things up! Add the salt, mixed herbs, and chili flakes. If you like a little extra tang, a splash of lemon juice or a teaspoon of amchur powder (dried mango powder) is fantastic. You can also add a dash of your favorite sauces here – a little soy sauce or tomato ketchup can add a nice umami flavor.
6. Mix in the chopped bell peppers and cabbage. Give everything a good stir to combine.
7. Pour in the water, ensuring all the vegetables are submerged. Seal the pressure cooker and cook on high pressure for 5 minutes.
8. Once the cooking time is up, let the pressure release naturally for 5-7 minutes before carefully opening the lid.
9. Give it a taste and adjust the seasoning if needed. Serve hot and enjoy!

Expert Tips

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

• Achieving the Perfect Texture: Don’t overcook the vegetables! You want them to be tender-crisp, not mushy.
• Adjusting Spice Levels: Start with a small amount of chili flakes and add more to taste. A pinch of cayenne pepper also works well.
• Using Different Types of Pressure Cookers: The cooking time may vary slightly depending on your pressure cooker. Always refer to your cooker’s manual.

Variations

This recipe is a blank canvas for your creativity!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For mild, omit the chili flakes. For hot, add a chopped green chili along with the chili flakes.
• Festival Adaptation: During Navratri or other fasting periods, you can skip the onions and garlic to make this dish vrat-friendly.
• My Family’s Favorite: My kids love it when I add a handful of frozen peas towards the end of cooking. It adds a touch of sweetness and another pop of color.

Serving Suggestions

This vegetable dish is incredibly versatile. You can enjoy it:

• As a side dish with roti or rice.
• As a light main course with a side of yogurt.
• As part of a larger thali (Indian platter).

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

Let’s answer some common questions:

• Can I use frozen vegetables in this recipe? Yes, you can! Just reduce the cooking time by a minute or two.
• What other vegetables can I add to this dish? Feel free to add potatoes, green beans, cauliflower, or peas.
• How can I make this recipe less spicy? Omit the chili flakes or use a milder chili powder.
• Is this recipe suitable for meal prepping? Absolutely! It reheats beautifully and is a great way to have a healthy lunch ready to go.
• What is the best way to serve this vegetable dish – as a side or a main course? It’s delicious either way! As a side, it complements any Indian meal. As a main course, serve it with roti, rice, and a side of yogurt.