Mixed Vegetables Recipe

Wash the cauliflower and broccoli; cut into bite-sized florets. Peel and slice carrots into 1/4-inch rounds. Thinly slice the onion, mince the garlic and ginger, and chop cilantro if using.

Heat oil and soften onions

Heat a large skillet or sauté pan over medium heat. Add 2 tablespoons vegetable oil. When oil shimmers, add the sliced onion. Cook, stirring occasionally, until onion is soft and beginning to brown at the edges, about 6–8 minutes.

Add garlic and ginger

Add the minced garlic (2 tsp) and minced ginger (1 tsp) to the onions. Cook, stirring, for 30–45 seconds until fragrant, taking care not to burn the garlic.

Stir in the ground cumin (1 tsp), ground coriander (1 tsp), turmeric (1 tsp), and red chili powder or paprika (1 tsp). Cook with the aromatics for 30–60 seconds to toast the spices and release their aroma.

Add the carrots (1 cup) first and stir to coat with the spiced onion mixture. Cook for 2 minutes.

Add cauliflower (2 cups) and broccoli (2 cups) florets to the pan. Stir well to combine so the vegetables are coated with oil and spices.

Pour in 1 cup water or vegetable broth, stir once, then bring to a gentle simmer. Reduce heat to low, cover the skillet, and cook for 6–8 minutes, or until the carrots are tender and cauliflower and broccoli are cooked through but still bright and slightly crisp. Check once halfway through and stir gently to avoid sticking.

If you prefer softer vegetables, cook covered for an additional 2–3 minutes. If there is excess liquid at the end, cook uncovered on medium-high for 1–2 minutes to evaporate.

Uncover, sprinkle salt (1 tsp) and black pepper (1 tsp) evenly over the vegetables, and stir to combine. Taste and adjust seasoning if needed.

Drizzle with lemon juice (1 tbsp) and toss. If using, sprinkle chopped cilantro (2 tbsp) over the vegetables. Serve hot.