Sabzii Ka Curry Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Potatoes4 , diced
 Carrots4 , diced
 Turnip1⁄4 Small, diced
 Shelled peas4 Ounce
 Runner beans4 Ounce, chopped
 Onion1 Large, finely chopped
 Oil1 Tablespoon
 Garlic1 Clove (5 gm), crushed
 Ground coriander1 Tablespoon
 Ground turmeric1 Teaspoon
 Ground ginger1 Teaspoon
 Chili powder1 Teaspoon
 Ground cumin1⁄2 Teaspoon
 Tomato puree2 Tablespoon (Tomato Paste)
 Shredded coconut1 Tablespoon (Desiccated)
 Salt To Taste
 Lemon juice2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1265 Calories from Fat 236

% Daily Value*

Total Fat 27 g42%

Saturated Fat 7.5 g37.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 706.5 mg29.4%

Total Carbohydrates 246 g81.9%

Dietary Fiber 49.7 g198.6%

Sugars 41.4 g

Protein 34 g68.5%

Vitamin A 865.9% Vitamin C 435.8%

Calcium 44.7% Iron 93.2%

*Based on a 2000 Calorie diet

Directions

Parboil the potatoes, carrots, turnip, peas and beans together in boiling salted water for 5 minutes.
Drain the vegetables and reserve the cooking liquid.
Fry the onion in the oil until golden brown, then add the garlic.
Mix the spices together and stir them into the oil.
Cook for 2 minutes.
Add the tomato puree and enough of the reserved liquid to make a thick gravy.
Lower the heat, cover the pan and simmer gently for 10 minutes.
Stir in the coconut, parboiled vegetables and salt to taste.
Cover the pan and continue to simmer until the vegetables are tender.
Add lemon juice to taste.
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