Photo of Indian vegetable stir-fry by WW

Indian vegetable stir-fry

9
7
7
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Fact: It doesn’t take hours to create well developed Indian flavours, just take a look at this stir-fry ready in just 25 minutes. Made with mustard seeds, curry leaves, chilli and cumin, this vegetarian dish is a delicious option for a meat free Monday dinner.

Ingredients

cauliflower

600 g, cut into florets

canola oil

1 tbs, or sunflower variety

mustard seeds

1 tbs, brown variety

red onion

1 medium, cut into wedges

curry leaf

6 whole, sprigs

fresh red chilli

3 whole, dried variety

ground cumin

2 tsp, seeds

chickpeas, canned, rinsed, drained

1 can(s), (1x400g can)

ground turmeric

1½ tsp

green beans

250 g, halved

lemon juice

¼ cup(s), (60ml)

Cheese, paneer

200 g, (Indian-style cheese), cut into chunks

oil spray

1 x 3 second spray(s)

Instructions

  1. Heat a wok or large frying pan on high. Add cauliflower and ¼ cup (60ml) water. Cook, partially covered, for 3-4 minutes or until just tender. Set aside.
  2. Heat canola oil in same pan on high. Cook mustard seeds for 1 minute or until starting to pop. Add onion, curry leaves, chilli and cumin seeds and stir-fry for 5 minutes. Add cauliflower, chickpeas and turmeric and stir-fry for 5 minutes. Add beans, 2 ½ tablespoons of lemon juice and season. Stir-fry for a further 3 minutes or until vegetables are tender and flavours have combined.
  3. Meanwhile, lightly spray a small frying pan with oil and heat on medium-high. Cook paneer for 1 minute each side or until golden. Season with pepper and drizzle with remaining lemon juice.
  4. Serve vegetables topped with paneer.

Start eating better than ever!