Steamed Vegetables are an easy and quick, healthy way to add vegetables to your meal plate. Steaming vegetables don't require any planning or extra effort in the kitchen.
Steaming vegetables
Steaming vegetables is easy to prepare and one of the best ways to add veggies to your diet. Steaming helps retain its flavors, nutrients, and color and also keeps them tender.
You can simply flavor the steamed vegetables with salt, pepper, lemon, and herbs or toss them with your favorite sauce. Today, we served it with spicy garlic cashew dip, a total crowd-pleaser.
You can also check our cream cheese olive dip, the classic spinach artichoke dip, and roasted eggplant dip.
Ingredients
For spicy cashew dip, You need cashews, roasted garlic, red chilies or paprika, salt, garam masala powder or curry powder, and milk.
Steaming vegetables: Use your favorite vegetables from beetroot, carrot, cauliflower, cabbage, pumpkin, and any herbs.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Prepare Spicy Cashew Dip
To a blender, add cashews, roasted garlic, roasted/dry red chilies (paprika), salt, garam masala powder (curry powder), and milk (or vegan milk or water). Grind to a smooth paste. Transfer to a bowl and set aside.
How to steam veggies?
- Cut the vegetables of your choice into uniform bite-size pieces. The timing of cooking depends on the size of the vegetable pieces and the choice of vegetables.
- Add water to your steamer pot and place the steamer basket or plate. Bring the water to a boil. Once you hear the water bubbling, scatter the vegetables.
- You may have to steam in batches. In the first batch, chopped beetroot, carrot, and cabbage leaves are cooked. In the second batch, steam cauliflower florets and pumpkin chunks.
- Steam for 8 to 10 minutes or until the desired texture is reached. Remove the veggies and let them cool completely.
Serving steamed veggies
On a large serving plate, place a small bowl of spicy cashew butter dip. Spread the cabbage leaves and sprinkle chopped dill leaves. Place remaining steamed veggies over it. Serve and enjoy!
Tips
- The amount of water you add to the steamer depends on its size. Water should be under the basket.
- Tender vegetables cook faster than harder vegetables. The timing will also vary depending on the size you have chopped.
- You can mix the vegetables and steam them all together, but note that some veggies cook faster than others. So add the denser vegetables that take longer to cook first, or cut them into small pieces, so you have everything ready at the same time.
Recipe FAQs
Leafy vegetables like spinach and arugula need 3 minutes of cooking, while all other vegetables need approximately 8 to 10 minutes. Do not overcook.
Beetroot, cauliflower, carrot, cabbage, pumpkin, green peas, asparagus, broccoli, sweet potatoes, brussels sprouts, zucchini, green beans, and leafy greens like spinach are some of the vegetables that are good for steaming.
You can steam vegetables without a steamer in a pot with a colander or strainer and lid or in a microwave with a splash of water.
A variety of sauces go well with steamed vegetables, like lemon garlic butter, olive oil with herbs, garlic yogurt sauce, sweet chili sauce, peanut sauce, sriracha mayo, tahini, chimichurri, pesto, or cheese sauce. Today, I served it with fresh, homemade, spicy cashew sauce.
You can flavor with simple salt, pepper, lemon juice, zest, garlic powder, crushed pepper flakes, fresh herbs like dill, parsley, rosemary, and butter or oil.
More easy recipes
Recipe card
Steamed Vegetables with Cashew Dip
Equipment
- Steamer
Ingredients
For Spicy Cashew Butter Dip
- 15 Cashews
- 10 cloves Garlic roasted
- 3 piece Red Chillies dried/roasted or paprika
- ½ teaspoon Salt
- ½ teaspoon Garam Masala Powder curry powder
- ⅓ cup Milk dairy-free for vegan
For the Veggie Platter
- 1 ½ cups Beetroot chopped
- 1 cup Carrot chopped
- 1 ½ cups Cabbage ⅓ of small cabbage - leaves separated
- 1 ½ cups Cauliflower florets
- 1 ½ cups Pumpkin chopped
- 2 tablespoon Dill leaves for garnish
Instructions
Prepare Spicy Cashew Butter Dip
- To a blender, add cashews, roasted garlic, roasted/dry red chilies (paprika), salt, garam masala powder (curry powder), and milk (or vegan milk or water). Grind to a smooth paste. Transfer to a bowl and set aside.15 Cashews, 10 cloves Garlic, 3 piece Red Chillies, ½ teaspoon Salt, ½ teaspoon Garam Masala Powder, ⅓ cup Milk
How to steam vegetables?
- Cut the vegetables of your choice into uniform bite-size pieces. The timing of cooking depends on the size of the vegetable pieces and the choice of vegetables.
- Add water to your steamer pot and place the steamer basket or plate. Bring the water to a boil. Once you hear the water bubbling, scatter the vegetables.
- You may have to steam in batches. In the first batch, chopped beetroot, carrot, and cabbage leaves are cooked. In the second batch, steam cauliflower florets and pumpkin chunks.1 ½ cups Beetroot, 1 cup Carrot, 1 ½ cups Cabbage, 1 ½ cups Cauliflower, 1 ½ cups Pumpkin
- Steam for 8 to 10 minutes or until the desired texture is reached. Remove the veggies and let them cool completely.
Serving steamed veggies
- On a large serving plate, place a small bowl of spicy cashew butter dip. Spread the cabbage leaves and sprinkle chopped dill leaves. Place remaining steamed veggies over it. Serve and enjoy!2 tablespoon Dill leaves
Video
Notes
- The amount of water you add to the steamer depends on its size. Water should be under the basket.
- Tender vegetables cook faster than harder vegetables. The timing will also vary depending on the size you have chopped.
- You can mix the vegetables and steam them all together, but note that some veggies cook faster than others. So add the denser vegetables that take longer to cook first, or cut them into small pieces, so you have everything ready at the same time.
Nutrition
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