Mixed Vegetable Curry

Waste not, want not

With a household of 4 children and a set of grandparents, my Uncle Abbu and Auntie Lorena often found they had a mix of vegetables left by the end of the week. Never wasting a scrap of food, Abbu would use them up, giving them a fitting end to their purpose. Taking the motley crew of peas, carrots, tomatoes, potatoes, onions and any other vegetable looking forlorn and lonely, he’d create a quick, tasty fricassee of spiced mixed sabzi. It was healthy, easy to digest and brightened up by as many chillies as one could tolerate. Here's my take on mixed sabzi curry.

This dish is cracking with a chunky helping of lime pickle.

Serves 4

  • 4 medium carrots, peeled and chopped into batons
  • 200g green beans, chopped into 2cm lengths
  • 2 large potatoes, peeled and diced
  • 2 peppers, whatever colour you prefer, chopped
  • 3 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 onions, roughly chopped
  • 1 green chilli, chopped
  • 1/3 tsp turmeric powder
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2 tomatoes, finely chopped
  • 100g tomato purée
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • ½ tsp sugar
  • Salt, to taste
  • 150ml water
  • 2 tbsp fresh coriander leaves
  • Squeeze of fresh lemon

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How To Make MIxed Vegetable Curry

Steam the carrots, beans, potatoes and peppers for 6 minutes until the vegetables have become al dente. In a large frying pan, heat the oil over a medium temperature and fry the cumin seeds until they splutter. Now drop in the onions, chilli, turmeric powder, ginger and garlic paste, and sauté until the onions become opaque. Add the tomatoes and purée, garam masala, ground coriander, cayenne pepper, sugar and salt, and stir well. Add 100ml water, turn the heat to low and cook for 5 minutes until the consistency has thickened. Now introduce the vegetables to the pan, add the remaining water and cook for 10 minutes or until the potatoes have softened, the sauce is clinging to the sabzi and the oil has risen to the surface of the vegetables.


Sprinkle with coriander leaves and squish a lemon over this dish just before serving.





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Waste not, want not

With a household of 4 children and a set of grandparents, my Uncle Abbu and Auntie Lorena often found they had a mix of vegetables left by the end of the week. Never wasting a scrap of food, Abbu would use them up, giving them a fitting end to their purpose. Taking the motley crew of peas, carrots, tomatoes, potatoes, onions and any other vegetable looking forlorn and lonely, he’d create a quick, tasty fricassee of spiced mixed sabzi. It was healthy, easy to digest and brightened up by as many chillies as one could tolerate. Here's my take on mixed sabzi curry.

This dish is cracking with a chunky helping of lime pickle.

Serves 4

  • 4 medium carrots, peeled and chopped into batons
  • 200g green beans, chopped into 2cm lengths
  • 2 large potatoes, peeled and diced
  • 2 peppers, whatever colour you prefer, chopped
  • 3 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 onions, roughly chopped
  • 1 green chilli, chopped
  • 1/3 tsp turmeric powder
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2 tomatoes, finely chopped
  • 100g tomato purée
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • ½ tsp sugar
  • Salt, to taste
  • 150ml water
  • 2 tbsp fresh coriander leaves
  • Squeeze of fresh lemon

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