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Sabji (vegetable) curry

Sabji (vegetable) curry
4.5 76 ratings
Prep. 20 min
Total 30 min
4 portions
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Ingredients

Everyday Indian curry paste
  • cumin seeds
    30 g
  • dried bay leaves
    2 - 3
  • coriander seeds
    30 g
  • whole cloves
    1 tsp
  • black cardamom pods
    12
  • cinnamon quill
    ½
  • black peppercorns
    ¼ tsp
  • Kashmiri chilli powder
    2 tsp
  • ground ginger
    1 tbsp
  • ground turmeric
    2 tsp
  • brown onions cut into quarters
    5
  • fresh long green chillies trimmed and cut into halves (optional)
    2
  • garlic paste (see Tips)
    1 tbsp
  • ginger paste (see Tips)
    1 tbsp
  • ghee (see Tips)
    40 g
  • canola oil
    40 g
  • fresh curry leaves
    30
  • canned whole tomatoes
    800 g
  • brown sugar
    1 tbsp
  • Vegetable stock paste (see Tips)
    1 tbsp
  • salt
    1 tsp
Sabji
  • fresh baby spinach leaves
    170 g
  • cashews
    30 g
  • fresh tomatoes cut into quarters and deseeded (approx. 100 g)
    2
  • water
    200 g
  • potato cut into pieces (2 cm)
    200 g
  • carrot cut into pieces (1 cm)
    100 g
  • sweet potato cut into pieces (2 cm)
    200 g
  • coconut cream
    100 g
  • garam masala (see Tips)
    2 tsp
  • salt
    1 tsp
  • ground black pepper
    ½ tsp
  • fresh long red chillies cut into thin slices, for garnishing

Difficulty

easy

Nutrition per 1 portions

Sodium 778.4 mg
Protein 7.3 g
Calories 1136 kJ / 270.3 kcal
Fat 13.9 g
Fibre 9.4 g
Saturated Fat 7 g
Carbohydrates 26.3 g

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