Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins  CookTime:10 mins   Cuisine:Indian

---

Table of Contents⇓    RecipeCard⇓

I’m here today with another stir fry recipe, that’s easy & quick to make, yet healthy & tasty to eat. 🙂 I generally, refer this recipe, as TIRANGA / TRI-COLOURED stir fry, which resembles my Indian national flag.

As I said many a times, I always prefer and believe in simple cooking. In the sense, I opt to create a tasty dish with minimal ingredients which are easily available in everyday kitchen. Keeping in mind the busy weekdays we all have.

Some such recipes, which pop up immediately as I write this are, Broccoli & Carrot Stir Fry,  Lemon / Lime Dal, Tomato-Carrot Soup, Onion-Yogurt / Perugu Pachchadi, Spinach Chutney

Table of Contents:

Click to Expand / Collapse

1. Possible Alterations for the recipe, ‘Cauliflowers, Carrots and Peas Easy Stir Fry’:
2. Health Benefits of ‘Cauliflower, Carrots & Peas Indian Stir Fry’:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Cauliflower, Carrots & Peas Simple Stir fry Recipe’:
5. Prep Work:
6. Cooking:
7. Tips & Storage:
8. Result:
9. Recipe Card & Print:

---

Possible Alterations for the recipe, ‘Cauliflowers, Carrots and Peas Easy Stir Fry’:

Adding Onion and Garlic: Add chopped onions pieces (½ cup) and chopped fresh garlic cloves (1 tablespoon) after the tempering. When the onions soften proceed with the rest of the recipe.

Other spices to add: I made this recipe in South Indian style. To give other Indian flavours, you might add any of these>> garam masala powder (1 teaspoon), amchur powder (½ teaspoon), fennel powder (½ teaspoon).

Health Benefits of ‘Cauliflower, Carrots & Peas Indian Stir Fry’:

Cauliflower, Carrots & Green Peas, all three are low carb vegetables, which are rich in Iron, Fibre and essential nutrients.

To Conclude: This recipe is suitable for Vegetarian, Vegan, Gluten Free, Plant Based, Low Calorie, Low Fat, Low Carb, Weight Watchers, Kids friendly diets.

Adding this, Cauliflower, Carrots & Peas Stir Fry, into my Low Calorie recipes collection⇒  Weight Loss Food / Low Carb Recipes

Read along till the end for how it turned out and how to serve this stir fry. Do try it & enjoy! 🙂 

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Curry recipes collection⇒  Curry / Koora / Stir Fry

Collection of Recipes with Greens Veggies⇒  Recipes with GREENS

Instant Pot recipes collection⇒   Electric Pressure Cooker / Instant Pot Recipes

Air Fryer recipes collection⇒   Air – Fryer / Low Oil Recipes

Related Posts:

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram

Ingredients:

• Cauliflower – 1 small head
• Carrots – 3 (medium size)
• Green Peas – ½ cup (frozen / boiled)
• Water – ½ cup
• Turmeric powder – ½ teaspoon
• Green Chillies – 6
• Jeera / Whole Cumin – 1 teaspoon
• Fresh Coriander Leaves – a handful
• Salt – 1½ teaspoon / as per taste

Ingredients for Tempering:

• Cooking Oil – 3 tablespoons
• Mustard Seeds / Aavalu – ½ teaspoon
• Chana Dal / Split Yellow Lentils  – ½ teaspoon
• Jeera / Whole Cumin – ½ teaspoon
• Urad Dal / Skinless Black Lentils – ½ teaspoon

Special Ingredients:

• Green Chillies
• Jeera / Whole Cumin 
• Fresh Coriander Leaves

Step wise pics Procedure for ‘Cauliflower, Carrots & Peas Simple Stir fry Recipe’:

Prep Work:

Wash the cauliflower and carrots. Finely chop them as shown.

Take the green chillies, whole cumin / jeera and fresh coriander leaves into spice blender. Make a fine paste.

Cooking:

Put a frying pan on stove top under medium flame. Add all the ‘Ingredients for Tempering’ and sauté them.

Add all the cauliflower florets, carrot pieces, water, turmeric powder and salt to the pan.

Give everything a stir and close the pan with lid. Let the veggies soften. (takes 4-5 mins)

If the veggies are softened enough, go for the seasoning. Transfer all blended spice paste and green peas into the pan. Mix up everything thoroughly.

Switch the flame off when the water evaporates completely. Transfer the stir fry into a serving bowl. Done!!

Tips & Storage:

• Instead of chopping the carrot , you can even opt to grate them.
• To check if the veggies are cooked or not, take a piece and press it between your fingers or cut it with the ladle. 
• Adjust the salt and spice according to your taste.
• You can replace fresh green peas with boiled chickpeas or any other beans too.
• It just takes 10 mins of your time, if you have the veggies chopped and all set.
• Storage: This stir fry can be stored in fridge for up to 2-3 days.

Result:

• The taste of this, Cauliflower Carrots & Peas Stir Fry, is very good.
• The freshness from the veggies is intact, as we didn’t fry / cook for long. That’s the motto of any stir fry in general.
• We had this stir fry as a side with whole wheat roti.
• You can even have it as it is or as a side for any rice, any bread, chapati, as a taco filling, sandwich filling or as part of a salad bowl.

Recipe Card & Print:

You can Pin it here for later, Pinterest link:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram