Spicy Mixed Vegetable Medley with Salsa
Equipment
- Heavy-bottomed saucepan with lid
- knife
- Cutting board
Ingredients
- 1 lb. mixed vegetables such as carrots, green beans, bell peppers, and peas
- 1 tbsp. onion powder
- 1 tbsp. tomato paste
- 1 tsp. minced ginger
- 1 tsp. garlic powder
- ½ lb. cooked potatoes cubed (optional)
- 2 tbsp. chunky salsa mild or medium according to preferences
- 1 tsp. salt or to taste
- Fresh cilantro/coriander leaves for garnish
- 1 tbsp. oil olive oil or vegetable oil
Instructions
- Heat the oil in a heavy-bottomed saucepan over medium heat.
- Add the mixed vegetables and minced ginger to the pan.
- Sauté for about 1 minute until the vegetables start to soften.
- Stir in the onion powder and tomato paste.
- Cook for another minute until fragrant.
- Add the cooked potato cubes (if using) to the pan.
- Sprinkle the garlic powder over the vegetables and potatoes, and stir to coat evenly.
- Stir in the chunky salsa and season with salt.
- Mix well to combine all ingredients.
- Cover the saucepan with a lid and cook on medium-low heat for 15 minutes, or until the vegetables are tender, stirring occasionally.
- Once cooked through, remove the saucepan from heat.
- Garnish with fresh cilantro/coriander leaves before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this Spicy Mixed Vegetable Medley with Salsa with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio. The crisp acidity and fruity notes in these wines will complement the spices and salsa in the dish. Alternatively, you can enjoy it with a light-bodied red wine like Gamay or Merlot for a delightful contrast.