Mixed Vegetable Sabjee
Mixed Vegetable Curry
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 20 mins
A lovely mixed vegetable dish that creates a beautifully healthy side dish but also a great main too.
Hari says
I think Indian vegetarian food is probably some of the best flavoured vegetarian food you can get.
This dish is a lovely way of using up all the odds and ends of those vegetables you may have lurking around in the fridge as you can pretty much use anything. The sauce is a classic masala with a tomato tang and the warmth of garam masala - just remember you can always increase the heat with a few extra chillies.
So next time you are having a dinner party and want to throw together another dish, this is a really easy one to knock up - I sometimes even cook this with a packet of mixed frozen vegetables.
- Ingredients
- Method
- 1 potato, diced
- 1 pepper, diced
- 5 mushrooms, quatered
- 1 carrot, diced
- 50g frozen peas
- 2 tbsp mustard oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, finely diced
- 200g tomatoes
- 2 garlic cloves, finely chopped
- 1 tbsp ginger, grated
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp dried fenugreek leaves
- 1 chilli, finely chopped
- 1 tsp garam masala
- handful of fresh coriander, chopped
Method
- Heat the oil in a karahi or wok and add the mustard seeds, when sizzling add the cumin seeds until fragrant.
- Add the onions and garlic then fry until soft and lightly browned (about 10 minutes)
- Reduce the heat and add the tomatoes, ginger, salt, turmeric, chilli and fenugreek. Continue to cook so the onions and tomatoes melt together to create a thick, aromatic masala paste.
- Add the chopped vegetables and stir to coat with the sauce.
- Reduce the heat cover the pan with the lid and leave to cook for about 10-20 minutes, stirring occasionally until the vegetables are cooked through.
- Once cooked sprinkle with garam masala and fresh coriander before serving.
Served with
I like to serve this with roti and keema
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 238 |
| Fat (g) | 11 |
| of which saturates (g) | 1 |
| Carbohydrates (g) | 38 |
| of which sugars (g) | 7 |
| Fibre (g) | 5 |
| Protein (g) | 5 |
| Salt (mg) | 651 |
This goes well with
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Comments
Comments (12)
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Hari Ghotra
Woohoo Anne - great to know you could put it to such good use! Thanks for letting me know Hari
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Cat
For dietary reasons my partner doesn't eat onion or garlic. I adapted this dish and it still came out beautifully - such lovely flavours! Thanks for writing it x-
Hari Ghotra
Hi Cat that is great to know - have you tried using asafoetida - it has the flavour profile of garlic and onions but is a resin from a different plant. Let me know Hari
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David Sherriff
Sorry Hari, I just noticed that this serves 4.
I first came across your recipes in the Whitstable Times in 2016 and tried all those. The dahl came out more like puree, but the rest were OK.-
Hari Ghotra
Try this recipe for dhal - just make sure yo don't over cook the lentils - If you prefer a thicker dhal then reduce the amount of water you cook it in. I hope that help David. https://www.harighotra.co.uk/red-lentil-dhal-recipe
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David Sherriff
Greetings Hari
On your site you don't seem to say how many portions a dish makes. My wife is a vegetarian and doesn't eat great portions. I would like to try this recipe for her, She can't eat things too hot these days, as when we were married over 50 years ago she used to eat a Mexican Bean Stew in a local vegitarian pub that was far too hot for me. I like my meat but again I only need to cook for one. Any sugestions for small portions.
I have the Kindle version of your slow cook book but I find the US measurements and spelling confusing. Do the Americans really spell Chilli as Chile? I have never seen if on US forums.-
Hari Ghotra
Hi David Start by halving the recipe - remove the chillies if your wife doesn't like the heat and see how you get on. Let me know. Yes they do spell chilli as chile. Thanks Hari
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Alex West
I tried this for the first time yesterday, though replaced the mushrooms with cauliflower as I don't like mushrooms. It turned out really well look forward to trying more of your recipes. I do have a couple of questions though. I couldn't find mustard oil in the supermarket and I've even read comments suggesting you shouldn't consume it. I'd be interested on your thoughts on this. Also, as I'm usually cooking for one I often use frozen veg to reduce waste. Should I thaw the frozen veg before cooking or just let it thaw during cooking? I tend to let the frozen veg thaw whilst cooking. Just not sure if this is the best way to do it.
Thanks.-
Hari Ghotra
Hi Alex thanks for your comments and for using the website. With regards to mustard oil it is used a lot in Indian cooking and I get asked about it a great deal so here are some details that will help http://www.harighotra.co.uk/cooking-guides/indian-cooking-ingredients/mustard-oil-facts In terms of frozen veg it's fine to cook it from frozen just make sure the dish is cooked through and piping hot. Thanks so much Hari
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Abi
What a lush recipe!
I made this today and aubergine and sweet potato!
Fantastic, thanks Hari!-
Hari Ghotra
Yey that's great to hear!! Thanks for your comments Abi!
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Anne Fabing
Just had the last of my frozen marrow curry , it was delishious, the spices are amazing.
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