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.
Equipment for this recipe
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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.
