This light, colorful stir-fry is all about letting fresh vegetables shine - with just enough warm spice to keep things interesting. It’s quick to make, full of texture, and the kind of meal that feels both nourishing and vibrant. The mustard seeds add a subtle nuttiness, while turmeric and chili bring gentle heat and color.
It’s perfect for spring, but honestly works year-round with whatever green vegetables you have on hand. Serve it with warm flatbread, rice or even on its own with a squeeze of lemon - it’s simple, healthy and really satisfying.
Spring Vegetable Stir-Fry with Warm Spices
A light, vibrant stir-fry featuring asparagus, green beans, peas, and leeks, gently cooked with turmeric, mustard seeds, and chili. This quick and healthy dish is full of flavor, perfect for a simple lunch or dinner.
Servings: 2
Calories: 208kcal
Ingredients
- 1½ tablespoons vegetable oil
- ½ teaspoon black mustard seeds
- 1 small red onion sliced thin
- 1 clove garlic finely chopped
- 1 leek thinly sliced
- 200 g green beans or sugar snap peas trimmed and cut in half
- 150 g asparagus tips
- ½ teaspoon turmeric
- ½ teaspoon mild chili flakes or powder
- ½ teaspoon ground coriander
- ½ teaspoon salt or to taste
- 100 g frozen peas
- Fresh lemon wedges
Instructions
- Start the Aromatics: Warm the oil in a large skillet over medium heat. Scatter in the mustard seeds and cook about 20–30 seconds until they pop.
- Sauté Vegetables: Add the onion, garlic, and leek. Stir often and cook 4–5 minutes until just starting to soften.
- Add the Main Veg: Mix in the green beans and asparagus. Cook another 5–6 minutes, stirring occasionally.
- Season: Sprinkle over turmeric, chili flakes, coriander, and salt. Stir well to coat.
- Finish: Pour in the frozen peas and cook 2–3 minutes longer until all vegetables are tender but still bright.
- Serve: Remove from heat. Squeeze fresh lemon juice over the top and serve warm with rice or bread.
Notes
- Don’t overcook the veg: The vegetables should stay bright and just tender. Keep the heat moderate and watch closely in the last few minutes.
- Mustard seeds tip: Let them pop fully before adding other ingredients—this releases their nutty flavor without bitterness.
- Leek prep: Rinse leeks thoroughly after slicing, as they often hide dirt between the layers.
- Serving suggestion: Best served warm, but leftovers also work well chilled in a salad bowl the next day.
Twist Ideas
- Switch up the veggies: Try broccoli, zucchini, bell peppers, or baby spinach—just adjust the cooking time depending on how firm they are.
- Make it a meal: Add tofu cubes, cooked chickpeas, or a handful of roasted cashews for protein.
- Add a sauce: Stir in a splash of coconut milk or a drizzle of soy sauce and lemon juice at the end for a saucier version.
- Add grains: Serve over quinoa, millet, or bulgur instead of rice for a change.
- Boost the heat: Add a pinch of crushed red pepper or a chopped green chili for extra spice.
Nutrition
Calories: 208kcal | Carbohydrates: 23g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 102mg | Potassium: 482mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1695IU | Vitamin C: 34mg | Calcium: 81mg | Iron: 4mg
Have a question or something to share? Leave a comment below!