Sabzi Indian Mixed Vegetables

Indian vegetable curry

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  • Total: 25 mins
  • Prep: 5 mins
  • Cook: 20 mins
  • Yield: 6-8 portions (6-8 servings)
Nutritional Guidelines (per serving)
166 Calories
10g Fat
18g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6-8 portions (6-8 servings)
Amount per serving
Calories 166
% Daily Value*
Total Fat 10g 12%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrate 18g 6%
Dietary Fiber 6g 22%
Protein 5g
Calcium 91mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Indian subji (or sabzi) consists of vegetables cooked with spices and curry flavors, and it's a great way to get lots of vegetables into your meal. It’s high in fiber, low in calories, and full of flavor. While the restaurant version is a heavy, creamy dish, this one is incredibly healthy, made with green peas, cauliflower, and tomatoes along with plenty of Indian spices. It's vegan and gluten-free.

Serve with brown rice or a whole-wheat tortilla, low-fat Greek yogurt or cooked lentils for a hearty meal.


  • 1/4 cup mustard oil (canola or vegetable oil may be substituted for a less authentic flavor)
  • 1 tablespoon mustard seed
  • 1 tablespoon whole cumin seeds
  • 2 onions, chopped
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh jalapeño
  • 1 tablespoon turmeric
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • 1 tablespoon fenugreek, optional
  • 1 large cauliflower, chopped
  • 1 cup green peas
  • 3 large tomatoes, chopped
  • 2 bell peppers, chopped
  • 2 cups fresh spinach
  • Salt to taste

Steps to Make It

  1. Heat the canola or mustard oil in a large skillet. Fry mustard and cumin seeds for a few minutes, just until they begin to crackle.

  2. Add onions, ginger, and jalapeno pepper, and fry for an additional 3 to 4 minutes. Add turmeric, coriander, garam masala and heat for another minute, then add cauliflower, green peas, tomatoes, peppers, mushrooms, and bell peppers.

  3. Reduce heat to medium-low and heat for 10 to 12 minutes until vegetables are cooked. Add spinach and heat just until wilted. Season lightly with salt, to taste.

  4. Pair subji with an Indian-inspired rice dish such as this Indian basmati rice.