Slow-Cooked Mixed Vegetables with Spices
A traditional Gujarati stew of seasonal vegetables simmered with aromatic spices until tender, served with steamed rice. This indian (vegetarian) ready in about 60 minutes pairs peeled and cubed potatoes, peeled and cubed carrots, finely chopped onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 cup, peeled and cubed potatoes
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1 cup, peeled and cubed carrots
- 1/2 cup, finely chopped onions
- 1/4 cup, chopped tomatoes
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp red chili powder
- 1/4 tsp salt
- 1/2 cup water
- 1/4 cup, chopped cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp oil in a heavy pot over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds. Stir in 1/2 cup finely chopped onions and cook for 5 minutes until golden brown.
- Step 2: Add 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp garam masala, 1/4 tsp red chili powder, and 1/4 tsp salt; stir for 1 minute until fragrant. Mix in 1 cup cubed potatoes, 1 cup green beans, 1 cup cubed carrots, and 1/4 cup chopped tomatoes.
- Step 3: Pour 1/2 cup water over vegetables, cover tightly, and simmer on low heat for 40 minutes until all vegetables are tender. Stir in 1/4 cup chopped cilantro before serving.
Frequently asked questions
How long does Slow-Cooked Mixed Vegetables with Spices take to make?
Total time is about 60 minutes (20 min prep + 40 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 Slow-Cooked Mixed Vegetables with Spices?
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 peeled and cubed potatoes from drying out.
Can I substitute ingredients in Slow-Cooked Mixed Vegetables with Spices?
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 Slow-Cooked Mixed Vegetables with Spices 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.
Is Slow-Cooked Mixed Vegetables with Spices vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect indian recipe for a weeknight dinner.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
