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Photo of Indian vegetable stir-fry by WW

Indian vegetable stir-fry

Total Time
30 min
10 min
20 min
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.



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

Fresh curry leaf

6 whole, sprigs

Fresh red chilli

3 whole, dried variety

Ground cumin

2 tsp, seeds

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)

Ground turmeric

1½ tsp

Green string 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)


  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.