Minty Vegetable Stir-Fry with Yogurt-Mint Chutney
30 minutes
953 reads
About Minty Vegetable Stir-Fry with Yogurt-Mint Chutney
Tired of bland, boring healthy meals? This vibrant Minty Vegetable Stir-Fry is a game-changer! As a foodie on a weight loss journey, I craved flavorful, satisfying dinners – and this recipe delivers. It's a delicious and healthy alternative to plain salads, packed with fresh herbs and a delightful minty chutney.Featuring a colorful mix of mushrooms, pumpkin, zucchini, and more, this stir-fry is incredibly easy to make and perfect for a light brunch or a satisfying dinner. The minty yogurt chutney adds a unique tang that complements the sautéed vegetables beautifully.This recipe is perfect for health-conscious individuals who want a vibrant, flavorful, and guilt-free meal. Get ready to experience a delightful explosion of textures and tastes!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Vegetables
- 150 gm Mushroom sliced
- 250 gm Pumpkin cubed
- 1 Zucchini chopped, medium
- 1 Onion chopped, medium
- 100 gm French Bean trimmed and halved
Protein
- 100 gm Tofu cubed, firm or extra-firm
Herbs & Spices
Other
- 2 tbsp Olive Oil
Instructions
Prepare the Mint Chutney
- Combine 1/2 cup mint leaves and 50g coriander in a blender. Blend until a smooth, watery paste forms.
- Add 2 tbsp plain yogurt and 1.5 tsp salt to the chutney. Mix well and set aside.
Prepare the Vegetables
- Chop all vegetables into bite-sized pieces. Cut tofu into small cubes.
Marinate the Vegetables
- In a large bowl, combine the chopped vegetables and tofu. Add the mint chutney, 1 tsp oregano, and 5 chopped basil leaves. Mix gently to coat everything evenly. Marinate for at least 8 hours (preferably overnight) in the refrigerator.
Stir-fry the Vegetables
- Heat 2 tbsp olive oil in a wok or large skillet over high heat.
- Add the marinated vegetables and tofu to the wok. Stir-fry for 5-7 minutes, ensuring that the vegetables remain crisp-tender. Do not overcook or cover the wok.
- Garnish with the remaining 25 mint leaves and serve immediately. Consider serving with a side of sweet corn soup as suggested in the original recipe.
Recipe Notes
Expert Tips
- For a spicier chutney, add a pinch of green chilies while blending.
- Feel free to add other vegetables like bell peppers or carrots to the stir-fry.
- If you don't have fresh herbs, you can substitute with dried herbs. Use about 1/3 of the amount called for in the recipe.
- To make this dish vegan, ensure you are using vegan yogurt.
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Recipe Nutrition
Calories: 49kcalCarbohydrates: 6gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 1710mgFiber: 1gSugar: 5g
Kirti Misra
Articles: 101
5 Comments
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This looks fantastic! Appreciate the share.
Thanks for the inspiration! Looks tasty.
Absolutely mouthwatering! Great share.
Such a perfect dish! Thank you.
Perfect dish! Can’t wait to cook it.