Steamed Sprouts with Veggies is especially good for people who do not have much time for cooking or who do not know much about cooking specially college-goers who are studying in a hostel or staying away from family for a job or studies. An excellent recipe for the summers.
Sprouts are amazingly healthy and versatile. This sautéed dish helps you get the best of sprouts and vegetables. It is not just nutritious but also very delicious!
Here is its quick recipe:
Servings: 4 People | Calories: 74kcal
Instant Pot (IP)
- 2 Cups Mung Sprouts
- 1/2 Cup Green Beans – Fine cut
- 1/2 Cup Carrots – Fine cut
- take 1/2 Cup Potato – Fine cut, unpeeled
- 1/2 Cup Onion – Fine cut
- 1/2 Cup Tomato – Fine Cut
- 1 Teaspoon Mustard Seeds
- 1/2 Teaspoon Turmeric Powder
- take 1/2 Teaspoon Red Chili Powder – (or cayenne pepper)
- 1 Teaspoon Garam Masala
- 1/2 Teaspoon Sea Salt – (or to taste)
- 1 Tablespoon Olive Oil
Set aside sprouts and vegetables (diced) in separate dishes.
Heat oil in a thick-bottomed vessel on medium heat.
Sauté onions till they are almost golden brown, and then add turmeric.
Add vegetables and salt. Mix well, turn the flame to low, and cook for about 5 mins with the pan covered.
Stir gently every couple of minutes. Add chili powder, garam masala, and give it another stir.
Set IP to ‘Sauté’ mode and add oil; once the ‘Hot’ sign comes up, add mustard seeds and let them crackle.
Add the vegetables, turmeric, and salt, mix well. Add chili powder, garam masala, and give it another stir.
Set the lid on loosely (don’t tighten and lock it); every couple of minutes keep stirring the contents- do this for about 10 – 12 minutes.
Add sprouts, mix well and put the lid back on, repeating the process for 5 minutes.
Transfer to serving dish. Serve hot.
Serving: 125g | Calories: 74kcal
Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 312mg | Potassium: 231mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2997IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 1mg
Try this recipe of Steamed Sprouts with Veggies!
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