Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spicy Diced Vegetables Recipe
    Lost? Site Map

    Spicy Diced Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    mermaiden91's Note:

    This yummy vegetarian recipe was give to us by some friends. They have their own restaurant so we knew it would be good. I'm really not sure how long prep time is so I've just put in a rough guess.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel carrots, potatoes and tomatoes and dice.
    2. 2
      Trim beans and cut into small pieces.
    3. 3
      Heat oil in a heavy based saucepan and fry mustard seed until they pop, add onion, garlic and ginger and fry stirring frequently until onion is golden.
    4. 4
      Stir in turmeric, coriander, cumin and chilli powder and fry for a few seconds then toss in vegetables until coated with spices and oil.
    5. 5
      Add salt to taste.
    6. 6
      Add 3 tablespoons water, cover and cook for 15minutes or until vegetables are tender.
    7. 7
      Stir gently every 5 minutes and add a little more water if necessary.
    8. 8
      Sprinkle with garam masala just before end of cooking.
    9. 9
      Serve with rice or bread of your choice.

    Ratings & Reviews:

    • on August 22, 2009

      45

      Very good! Kid friendly vegetables. Spices were more sweet than spicy hot. My version used some cherry tomatoes that were on their last days, and I substituted ground mustard for the seeds (I thought I had mustard seeds then realized that I didn't). I also added 2 turns of freshly ground black pepper (read in a parenting magazine that black pepper combined with tumeric is extra healthy) and used only half the cumin. At first glance I thought that it wouldn't make that much so I doubled the recipe (I was wrong). Now I have lots of yummy leftovers.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Spicy Diced Vegetables

    Serving Size: 1 (329 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 223.9
     
    Calories from Fat 70
    31%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 39.3 mg
    1%
    Total Carbohydrate 36.0 g
    12%
    Dietary Fiber 7.5 g
    30%
    Sugars 7.3 g
    29%
    Protein 5.3 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites