Sabzi Kari (Vegetable Curry) recipe
information
The vegetables given below are only suggestions? this delightful dish can be made with others, too.
ingredients
Sabzi Kari is a filling, easy-to-make mixed vegetable curry.
3 Tbs Vegetable oil
2 Medium onions, chopped
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
2 Garlic cloves, crushed
2 Green chillis, chopped
1 tsp Turmeric
1 Tbs Ground coriander
1 Tbs Paprika
1/2 tsp Cayenne pepper
1/4 tsp Ground fenugreek
1/4 tsp Black pepper
2 Tbs Lemon juice
1/2 kg (1 lb) Potatoes, cubed
1 Turnip, cubed
3 Carrots, sliced
125 g (4 oz) 2/3 cup French beans, sliced
125 g (4 oz) 2/3 cup Fresh peas, weighed after shelling
1 tsp Salt
425 g (14 oz) Canned peeled tomatoes, rubbed through a strainer with the juice
2 Medium onions, chopped
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
2 Garlic cloves, crushed
2 Green chillis, chopped
1 tsp Turmeric
1 Tbs Ground coriander
1 Tbs Paprika
1/2 tsp Cayenne pepper
1/4 tsp Ground fenugreek
1/4 tsp Black pepper
2 Tbs Lemon juice
1/2 kg (1 lb) Potatoes, cubed
1 Turnip, cubed
3 Carrots, sliced
125 g (4 oz) 2/3 cup French beans, sliced
125 g (4 oz) 2/3 cup Fresh peas, weighed after shelling
1 tsp Salt
425 g (14 oz) Canned peeled tomatoes, rubbed through a strainer with the juice
method
1. Heat the oil in a large saucepan. Add the onions, ginger, garlic and chillis and fry until the onions are golden brown.
2. Meanwhile, combine the turmeric, coriander, paprika, cayenne, fenugreek and pepper. Add the lemon juice and a little water, if necessary, to make a smooth paste. Add the spice paste to the onion mixture and fry for 5 minutes, stirring constantly. Add a spoonful or two of water if the mixture becomes too dry. Add the vegetables to the pan and fry for 5 minutes, stirring constantly. Stir in the salt and tomatoes and bring to the boil. Reduce the heat to low,cover the pan and simmer the curry for 25 minutes, or until the vegetables are tender.
3. Transfer the curry to a warmed serving dish and serve at once.
2. Meanwhile, combine the turmeric, coriander, paprika, cayenne, fenugreek and pepper. Add the lemon juice and a little water, if necessary, to make a smooth paste. Add the spice paste to the onion mixture and fry for 5 minutes, stirring constantly. Add a spoonful or two of water if the mixture becomes too dry. Add the vegetables to the pan and fry for 5 minutes, stirring constantly. Stir in the salt and tomatoes and bring to the boil. Reduce the heat to low,cover the pan and simmer the curry for 25 minutes, or until the vegetables are tender.
3. Transfer the curry to a warmed serving dish and serve at once.
serving amount
4 - 6 servings
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
