Sabji (vegetable) curry

Sabji (vegetable) curry

4.5 77 ratings

Prep. 20 min

Total 30 min

4 portions

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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