10-Minute Spiced Vegetable Recipe [video]
Tasty spiced veggies are possible in just 10 minutes!
This easy recipe cuts down on prep time by using Kitchari Spice Mix, a pre-made kitchari spice blend, which makes fantastic use of turmeric, ginger, fenugreek seeds, and other Ayurvedic spices for supporting agni (digestive fire). As these veggies show, this spice blend is incredibly versatile and it doesn’t have to be restricted to kitchari alone.
While we’re cooking with bok choy, broccoli florets, and steamed carrots, feel free to adapt this to whatever veggies are in season and substitute in your own favorites.
You can also make some easy adjustments to this recipe to balance any dosha—vata, pitta, or kapha. We’ve added a few suggestions below.
Pick your favorite veggies (add as many as you like!)
- ¼ cup finely diced onion
- ¼ cup chopped carrots, ¼" medallions
- ½ cup broccoli florets
- ½ cup sliced bok choy
- 1 cup spinach
- ½ cup torn kale
- 1 tablespoon sunflower oil (or ghee)
- 2 teaspoons Kitchari Spice Mix
- ½ teaspoon salt (to taste)
- Dash of pepper
- Nutritional yeast
- Hingvastak powder
Heat up oil in a medium-sized pan on medium heat. Add spices and onion and cook for 2–3 minutes or until fragrant.
Add carrots, sprinkle with salt and 1 tablespoon of water. Cover and steam for 5–6 minutes. Add the remaining vegetables, a pinch of salt, and cook, uncovered, for an additional 4 minutes or until your desired tenderness.
Serve immediately over a grain of your choice—quinoa, rice, and barley are all wonderful options.
- For Vata: Add hingvastask powder, a fine salt like Maldon, and ghee.
- For Pitta: Add some cilantro and lime.
- For Kapha: Add a sprinkle of hingvastak power or fresh basil.