Mixed Veggie Curry 

Ingredients (For 1 Serving)

• 1/2 cup chopped mixed vegetables (e.g., carrots, green beans, peas, cauliflower, bell peppers)

• 1 small onion, finely chopped

• 1 medium tomato, pureed

• 1/2 tsp ginger-garlic paste

• 1/4 tsp turmeric powder

• 1/4 tsp red chili powder

• 1/2 tsp coriander powder

• 1/4 tsp garam masala

• 1/4 tsp cumin seeds

• 1/2 tsp salt (or to taste)

• 1/4 cup water (adjust as needed)

• A handful of chopped coriander leaves (for garnish)

• A pinch of asafoetida (hing) (optional)

Method

1. Steam the Vegetables:
   Lightly steam the mixed vegetables until they are tender but not overcooked. Set aside.

2. Prepare the Base:
   Heat a non-stick or ceramic pan on low-medium heat. Add the cumin seeds and dry-roast them until aromatic. Add asafoetida (if using) and the chopped onion. Dry sauté the onion until it becomes soft, adding 1-2 teaspoons of water as needed to prevent sticking.

3. Cook the Masala:
   Add the ginger-garlic paste to the pan and sauté for a minute. Then add turmeric, red chili powder, and coriander powder. Stir well.

4. Add the Tomato Puree:
   Pour in the tomato puree and cook for 3-4 minutes, stirring occasionally, until the mixture thickens and the raw tomato smell fades.

5. Combine and Cook:
   Add the steamed vegetables to the masala. Mix well and pour in 1/4 cup water to adjust the consistency. Add garam masala and salt, stir, and cover the pan. Let it simmer for 5 minutes on low heat to allow the flavors to meld.

6. Garnish and Serve:
   Sprinkle chopped coriander leaves on top and serve hot with roti, steamed rice, or quinoa for a complete meal.

Nutritional Information (Per Serving)

• Calories: 90 kcal

• Carbohydrates: 16 g

• Protein: 3 g

• Fat: 0.5 g