Tangy Tamarind and Mustard Seed Vegetable Stir Fry
A vibrant stir fry combining fresh vegetables with tangy tamarind and the crunch of mustard seeds, enhanced by aromatic curry leaves. This indian-inspired vegetarian (vegetarian) ready in about 25 minutes pairs carrot, sliced into thin sticks, medium bell pepper, julienned, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 3, 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 carrot, sliced into thin sticks
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 medium bell pepper, julienned
- 1 tsp mustard seeds
- 8 leaves fresh curry leaves
- 1.5 tbsp tamarind paste
- 2 cloves garlic cloves, minced
- 2 tbsp oil (preferably mustard oil)
- 1 tsp salt
- 1/4 cup water
- 1/4 tsp turmeric powder
Instructions
- Step 1: Heat 2 tbsp mustard oil in a large wok over medium heat until hot but not smoking. Add 1 tsp mustard seeds and wait until they start to pop, about 30 seconds.
- Step 2: Add 8 fresh curry leaves and 2 minced garlic cloves to the oil; sauté for 30 seconds until fragrant.
- Step 3: Add 1 cup sliced carrots and 1 cup green beans to the wok. Stir fry over medium-high heat for 4 minutes until the vegetables begin to soften but remain crisp.
- Step 4: Add 1 medium julienned bell pepper, 1 tsp salt, and 1/4 tsp turmeric powder; stir well and cook for 2 minutes.
- Step 5: Stir in 1.5 tbsp tamarind paste mixed with 1/4 cup water, coating the vegetables evenly. Cover and cook on low heat for 5 minutes until the vegetables are tender and the tangy sauce is absorbed.
- Step 6: Remove the lid and stir fry uncovered for 2 minutes until any excess liquid evaporates and the flavors concentrate. Serve warm as a side or with steamed rice.
Frequently asked questions
How long does Tangy Tamarind and Mustard Seed Vegetable Stir Fry take to make?
Total time is about 25 minutes (10 min prep + 15 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 Tangy Tamarind and Mustard Seed 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 medium bell pepper, julienned from drying out.
Can I substitute ingredients in Tangy Tamarind and Mustard Seed 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 Tangy Tamarind and Mustard Seed Vegetable Stir Fry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Tangy Tamarind and Mustard Seed Vegetable Stir Fry 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.
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