Sauteed Spring Vegetables with Spices
Editor's Note: Nothing says "springtime" like fresh vegetables. These Sauteed Spring Vegetables with Spices are the perfect side dish for any dinner, and they also make for a great light lunch on their own! Leeks, green beans, and asparagus are the main ingredients of this spring vegetable recipe, but you could really customize it by using whichever vegetables you prefer. The real flavors to focus on are the tumeric and chili powder, which gives these sauteed vegetables a savory kick!
Come springtime, Lincolnshire is bursting at the seams with beans, scallions, and asparagus. More often than not, we'll come home with bagfuls of them, very lightly spice whatever we have to make the most of them, and eat them with some bread or a steaming bowl of basmati rice.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course, Side Dish
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Five Ingredients or LessYes
Taste and TextureSavory, Spiced
Type of DishVegetable
- 3 tablespoons canola oil
- 1 teaspoon mustard seeds
- 1 large onion, finely chopped
- 4 cloves of garlic, crushed
- 3 large leeks, very finely cut into rings
- 8-9 ounces mixed spring vegetables, such as green beans and snow peas, chopped into 1-inch pieces
- 9 ounces asparagus, chopped into 1-inch pieces
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 3/4 teaspoon salt
- 2 handfuls of peas (frozen are fine)
- Lemon wedges, to garnish
Put a pan of water on to boil, as you'll need this later to blanch the beans and asparagus.
Put the oil into a wide-bottomed, lidded frying pan on a medium heat and, when it's hot, add the mustard seeds. Wait for them to pop, then add the onion. Fry the onion for 6 to 8 minutes, until translucent and soft but not brown, then add the garlic and leeks.
Meanwhile, throw the beans and asparagus into the pan of boiling water for 2 to 3 minutes to blanch them. Stir the leeks occasionally and keep cooking them until they are soft and lose their shape. Then add the turmeric, chili powder, coriander, and salt and stir to mix.
Drain the blanched veg and add to the pan along with the peas, leave them to cook for a couple of minutes, then take off the heat.
Serve with a squeeze of lemon, some rice, or some buttered chapatis.
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2014 Meera Sodha