A Celebration of Spiced Vegetables in Indian Cuisine
In Indian cuisine, sabzi (also spelled subji) is more than just a word for vegetables—it represents a vibrant tradition of cooking that turns simple ingredients into deeply flavourful dishes. Rooted in the art of spice, sabzi refers to a variety of vegetable-based dishes, ranging from dry stir-fries to rich, aromatic curries. Whether gently sautéed with mustard seeds and turmeric or slow-cooked in a spiced tomato gravy, each preparation is a reflection of regional flavours, seasonal bounty, and the balance of taste and nourishment.
Inspired by my travels through India and my love for organic, nourishing food, this sabzi (vegetable stir-fry) is a simple yet flavourful dish that celebrates the beauty of seasonal produce and warming spices. In Indian homes, sabzi is more than just a side dish-it's a daily ritual, a balance of taste and nourishment, and a way to bring vibrant ingredients to life.
This recipe is adaptable-use whatever vegetables are fresh and available, and let the spices infuse them with warmth and depth. Serve it with chapati, rice, or alongside a wholesome, comforting meal.
Ingredients:
4 potatoes, diced
Handful green beans, chopped (or alternatively peas)
1/2 red onion finely chopped
4 curry leaves
1 teaspoon turmeric
1 teaspoon mustard seeds
pinch chilli flakes
1 cup of water to reduce
2 tablespoons coconut oil or ghee
Method:
Heat oil or ghee in a large frypan over medium heat.
Add in spices and curry leaves, stir until mustard seeds sizzle and become fragrant.
Add the onion and saute until golden
Add the potatoes and green beans and stir to combine.
Add the water, cover with lid and simmer until potatoes are cooked and water reduced.
Add salt to taste. Serve warm.
Variations:
Use with different vegetables such as carrot, zucchini, cauliflower florets and tomatoes...whatever you have in the fridge will do.