Royapuram-Inspired Spiced Vegetable Stir Fry
A colorful and spicy vegetable stir fry using traditional South Indian spices and curry leaves, perfect for a healthy and flavorful side dish. This indian-inspired vegetarian ready in about 25 minutes pairs large, julienned carrot, chopped into 1-inch pieces green beans, medium, thinly sliced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, julienned carrot
- 1 cup, chopped into 1-inch pieces green beans
- 1 medium, thinly sliced bell pepper
- 1 small, thinly sliced onion
- 12 leaves curry leaves
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 2, broken dry red chilies
- 1/2 tsp turmeric powder
- to taste salt
- 2 tbsp oil
- 1 tbsp fresh lemon juice
- 1 tbsp, chopped fresh coriander leaves
Instructions
- Step 1: Heat 2 tbsp oil in a wok or large skillet over medium-high heat. Add 1 tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, and 2 broken dry red chilies. Fry until mustard seeds pop and dals turn golden, about 1-2 minutes.
- Step 2: Add 12 curry leaves and 1 small thinly sliced onion, sautéing for 3 minutes until onions soften and become translucent.
- Step 3: Add 1 large julienned carrot, 1 cup chopped green beans, and 1 medium thinly sliced bell pepper to the pan. Stir fry for 5-6 minutes until vegetables are tender but still crisp.
- Step 4: Sprinkle 1/2 tsp turmeric powder and salt to taste, tossing well to evenly coat the vegetables.
- Step 5: Remove from heat and drizzle 1 tbsp fresh lemon juice and sprinkle 1 tbsp chopped fresh coriander leaves. Mix gently before serving warm as a side or light main.
Frequently asked questions
How long does Royapuram-Inspired Spiced Vegetable Stir Fry take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Royapuram-Inspired Spiced Vegetable Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, julienned carrot from drying out.
Can I substitute ingredients in Royapuram-Inspired Spiced Vegetable Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Royapuram-Inspired Spiced Vegetable Stir Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Royapuram-Inspired Spiced Vegetable Stir Fry?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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