Veg Lemon Coriander Recipe

Prepare vegetables

Wash and chop mixed vegetables into bite-sized pieces. If using potato, peel and dice into 1/2-inch cubes. Pat vegetables dry to reduce splatter when frying.

If using frozen vegetables, thaw and drain excess water; for fresh vegetables, blanch cauliflower and carrots for 2 minutes in boiling water then drain to ensure even cooking.

Heat oil and temper seeds

In a large sauté pan or skillet, heat oil over medium heat until shimmering. Add mustard seeds and cumin seeds. When mustard seeds begin to pop (about 30 seconds), reduce heat to medium-low to avoid burning.

Add chopped onion and cook, stirring occasionally, until translucent and beginning to brown at edges, about 5–7 minutes.

Stir in minced garlic, minced ginger and slit green chilies and cook for 30–45 seconds until fragrant.

Add spices and vegetables

Add turmeric, ground coriander, red chili powder, salt and black pepper to the pan. Stir spices into the aromatics for 30 seconds to bloom their flavors.

Add the prepared mixed vegetables and diced potato to the pan. Toss to coat evenly with the spice mixture and cook for 3–4 minutes, stirring occasionally.

Pour in 1 cup water or vegetable stock, stir, bring to a gentle simmer, then cover and cook for 8–10 minutes (or until vegetables are tender but not mushy). Check once and stir to prevent sticking; add 1–2 tablespoons water if the pan becomes dry.

Incorporate coconut cream

Uncover and reduce heat to low. Stir in coconut cream until fully incorporated and heated through (do not boil vigorously), about 2 minutes. Coconut cream will give a slightly rich, silky texture.

Add chopped fresh coriander leaves and freshly squeezed lemon juice. Stir to combine and taste; adjust salt, lemon or pepper as needed. If you prefer a brighter lemon flavor, add up to 1 additional tablespoon of lemon juice.

If a thinner sauce is desired, add 1–2 tablespoons warm water and stir to reach the desired consistency.

Transfer Veg Lemon Coriander to a serving bowl. Garnish with extra chopped coriander and a sprinkle of lemon zest, if using.

Serve hot with steamed rice, pulao, roti or as a side to other dishes. Leftovers keep refrigerated for up to 3 days; gently reheat on the stove, adding a splash of water to loosen the sauce.