No Food Waste Mixed Veggies
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Mixed Vegetables is an easy way to get your daily palette of colourful seasonal vegetables in one dish. Choose your favourite vegetables and sneak in the ones you don’t like as much. Blend the red (peppers, tomato), orange (carrot, pepper), white (cauliflower, mushrooms) , green (beans, peas, capsicum). Up the protein by adding diced tofu bits. Buy local and seasonal.It’s also a good way to finish various small quantities of leftover vegetables!


  • 1 medium or 2 small onions, diced finely or grated (if you don’t mind some tears)
  • 1 teaspoon Garlic / Ginger  paste (fresh or store bought)
  • 5 -6  large tomatoes
  • 2  bell peppers (red, yellow, orange or green capsicum), sliced or diced in 2-inch cubes
  • 2 medium potatoes, diced in 1-inch cubes
  • 1 handful, chopped 1-inch Green beans/ French beans 1 handful
  • 4- 5 florets cauliflower 
  • Oil, for frying 
  • Spices
    • ½ teaspoon Turmeric
    • 1 teaspoon whole cumin 
    • ¼ teaspoon Garam masala
    • 1-2 bay leaf
    • ½ teaspoon Crushed coriander seeds. 
    • Salt and pepper to taste
    • Fresh green coriander chopped


Tomato puree

  1. Wash the tomatoes, put in a baking tray, brush them with oil
  2. Roast/bake them in the oven for about 15 minutes
  3. Take the tomatoes out, remove skin and puree.

Main dish

  1. Roast/bake the cut bell peppers and cauliflower in the oven with brushed olive oil until tender but firm. 
  2. Heat 2 tablespoon oil in a heavy-based pan, add the bay leaf and cumin seeds. Fry the onion till soft (add a pinch of salt to soften them). 
  3. Add crushed dry coriander, minced ginger and/or garlic (option to use paste instead). Stir. Reduce heat to avoid spices sticking to the base.
  4. Add homemade tomato puree and fry with the rest.  Add turmeric powder, pepper, and salt. The oil will separate out and the mix will look blended.
  5. Add the potatoes and beans to fry. Cover for 5/7 minutes. If the puree is too thick, add 2 tablespoons of warm water.  Stir occasionally till potatoes and beans are almost done. (If the beans are hard, boil in water separately till mostly cooked).
  6. Add the roasted bell peppers and cauliflower. Mix everything together to combine the flavors. 
  7. Add some hot water to adjust the consistency of the gravy/sauce). 
  8. Cover and cook for another 5/7 minutes (or until all vegetables are cooked). 
  9. Add ¼ teaspoon garam masala, chopped green coriander. Adjust salt to taste.
  10. Serve warm

How to use it?

  • Serve with bread, naan, pita, or on a bed of boiled rice
  • Twist the taste by adding coconut cream or milk to get a creamy texture.
  • Add a cucumber salad on the side