Spiced chopped vegetables

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Save time in the evening by chopping all the vegetables in the morning—refrigerate the onion, garlic, and ginger in one container, the cabbage and carrot in another.


  • 1 tablespoon ghee or vegetable oil
  • ½ onion, diced
  • 2 cloves garlic, chopped
  • 2 coins fresh ginger, chopped
  • Salt
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon brown mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric
  • ½ head cabbage (any kind; about 14 ounces/400 g), cored and finely chopped
  • 1 carrot, diced
  • ½ cup (75 g) shelled peas
  • 1 cup (180 g) chopped tomato



    In a large deep skillet or sauté pan, heat the ghee over medium-high heat. When it shimmers, add the onion, garlic, ginger, and a pinch of salt and cook, stirring for about 5 minutes. Add the spices and stir for 1 minute. Add the cabbage and carrot, salt to taste, and 1 cup (240 ml) water, stir, cover, and cook for 10 minutes, stirring in the peas and tomatoes in the last 2 minutes.