Sabzi Kari (Vegetable Curry)

Sabzi Kari (Vegetable Curry)

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The vegetables given below are only suggestions? this delightful dish can be made with others, too.
Servings: 4
Calories: 293


  • 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 lb Potatoes cubed
  • 1 Turnip cubed
  • 3 Carrots sliced
  • 4 oz French beans sliced
  • 4 oz Fresh peas weighed after shelling
  • 1 tsp Salt
  • 14 oz Canned peeled tomatoes rubbed through a strainer with the juice


  • Heat the oil in a large saucepan. Add the onions, ginger, garlic and chillis and fry until the onions are golden brown.
  • 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.
  • Transfer the curry to a warmed serving dish and serve at once.
Calories: 293 kcal
Carbohydrates: 45 g
Protein: 7 g
Fat: 11g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 864 mg
Potassium: 1134 mg
Fiber: 10 g
Sugar: 13 g
Vitamin A: 8353 IU
Vitamin C: 69 mg
Calcium: 114 mg
Iron: 3 mg
Dishes Curries
Cuisine Indian
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