Ginger Golden Veg (Printable)
A colorful medley featuring ginger, turmeric, and fresh vegetables, cooked to bring out warm, bold flavors.
# What You’ll Need:
→ Vegetables
01 - 1 medium carrot, peeled and sliced
02 - 1 yellow bell pepper, diced
03 - 1 zucchini, sliced
04 - 1 cup cauliflower florets
05 - 1 cup broccoli florets
06 - 1 cup snap peas, trimmed
07 - 1 small red onion, sliced
→ Aromatics & Base
08 - 2 tablespoons olive oil
09 - 1 tablespoon fresh ginger, grated
10 - 2 cloves garlic, minced
→ Spices
11 - 1 teaspoon ground turmeric
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon ground coriander
14 - 1/4 teaspoon chili flakes, optional
15 - Salt and black pepper to taste
→ Liquid
16 - 1/2 cup vegetable broth
17 - Juice of 1/2 lemon
→ Garnish
18 - 2 tablespoons fresh cilantro, chopped
# How-To Steps:
01 - Warm olive oil in a large skillet or wok over medium heat.
02 - Add sliced red onion and sauté for 2 minutes until just softened.
03 - Incorporate minced garlic and grated ginger, cooking for 1 minute until fragrant.
04 - Add carrot slices, cauliflower florets, and broccoli florets; cook for 3 to 4 minutes, stirring occasionally.
05 - Stir in yellow bell pepper, zucchini, and snap peas. Sprinkle turmeric, cumin, coriander, chili flakes, salt, and black pepper over vegetables.
06 - Sauté for 2 minutes, ensuring vegetables are evenly coated with spices.
07 - Pour in vegetable broth, cover, and cook for 5 to 7 minutes, stirring occasionally, until vegetables are tender yet vibrant.
08 - Remove lid, squeeze lemon juice over the mixture, and stir thoroughly.
09 - Taste and adjust salt and pepper as needed.
10 - Serve hot, garnished with freshly chopped cilantro.
# Expert Advice:
01 -
- It comes together in under 35 minutes, making it perfect for those nights when you're hungry but don't have the energy for complicated cooking.
- The vegetables stay bright and snappy instead of turning into mush, which means you actually taste each one.
- It's naturally vegan and gluten-free without feeling like you're missing anything or settling for less.
02 -
- Don't overcrowd the pan at the start; give the onion space to actually soften rather than steam itself into submission.
- The vegetables should be tender but still have a slight firmness when you bite into them—overcooked vegetables taste like surrender.
- Grate the ginger fresh every time; ground ginger tastes like cardboard in comparison.
03 -
- Keep your vegetables roughly the same size so they finish cooking at the same time and everything feels intentional on the plate.
- If your vegetables release too much liquid, leave the lid off for the last minute or two so it reduces and concentrates into a sauce rather than a soup.