Vegan Vegetable Curry

    Vegan Vegetable Curry

    (25)
    19saves
    55min


    31 people made this

    This is a spicy vegetable dish from Pakistan flavoured with garam masala, turmeric and paprika. Serve with rice.

    Ingredients
    Serves: 4 

    • 1/2 teaspoon olive oil
    • 1 1/2 onions, chopped
    • 3 tablespoons minced garlic
    • 2 whole black peppercorns
    • 1 teaspoon ground ginger
    • 1 1/2 teaspoons garam masala
    • 1 1/2 teaspoons ground turmeric
    • 1 teaspoon paprika
    • 1/2 teaspoon chilli flakes
    • 1 teaspoon salt
    • 1 cup (250ml) water, divided
    • 1/2 medium head cabbage, chopped
    • 2 potatoes, peeled and chopped
    • 2 tomatoes, sliced
    • 250g peas

    Directions
    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Heat olive oil in a medium saucepan over medium heat and stir in onions, garlic and peppercorns. Sauté until onions are tender. Mix in ginger, garam masala, turmeric, paprika, chilli flakes and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings.
    2. Stir 4 tablespoons of water into the saucepan. Mix in cabbage, potatoes, tomatoes and remaining water. Increase heat to medium high. Continue to cook, stirring often until all vegetables are tender, about 20 minutes. Stir in the peas during the last 5 minutes of cooking.
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    Reviews and Ratings
    Global Ratings:
    (25)

    Reviews in English (26)

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    Altered ingredient amounts. The spice ratios in this recipe are no good. The amount of turmeric and garam masala struck me as excessive but I made the recipe as stated anyway. The result was flavourful, to be sure, but the flavours were not balanced correctly. I ate it, nonetheless, and doused it with yoghurt to mask the strong turmeric taste. I guess you could make this with 1/2 teaspoon of turmeric & garam masala and it MIGHT be OK, but there are so many other great Indian/Pakistani dishes out there that I wouldn't bother.  -  29 Sep 2008

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    0

    Altered ingredient amounts. Yum! This was great and it smells wonderful cooking. I didn't have any peas so I left them out and it was still great. Will definatley make this again and again.  -  29 Sep 2008

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    0

    This recipe was great for a lot of reasons. It was incredibly flavorful, and the taste just improved as leftovers and after freezing. It's low-fat, low calorie, high fibre, and packed with vitamins. It's easy to make substitutions using what you have on hand. It's cheap! I made this for my book club when we met after reading "Three Cups of Tea," which takes place in Pakistan. Since there were 10 of us, I doubled the recipe and hoped it would be enough. It made a HUGE amount of food. What was supposed to be 8 servings turned out to be closer to 20--though it was served as a side dish. Even if I had only made a single recipe, it still wouldn't have fit in a medium saucepan! I followed the recipe relatively closely, with probably a little extra on the spices. The next time, I plan to try yams instead of potatoes. I served this with Pakistani Spicy Chickpeas from this site, basmati rice (cooked in a rice cooker with 3 whole cardamon pods, some turmeric, and a pinch of saffron), and frozen naan. I love Indian food, and this was close, but a lot less greasy. Do check out the detailed nutrition information on this recipe. I am in awe that anything that tastes this good can be so good for you!  -  29 Sep 2008

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