Sabzii Ka Curry Recipe
Ingredients
| Potatoes | 4 , diced | |
| Carrots | 4 , diced | |
| Turnip | 1/4 Small, diced | |
| 4 oz. shelled peas | ||
| 4 oz. runner beans, chopped | ||
| Onion | 1 Large, finely chopped | |
| Oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Ground coriander | 1 Tablespoon | |
| Turmeric | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Tomato Paste | 2 Tablespoon | |
| Shredded coconut | 1 Tablespoon, desiccated | |
| Lemon juice | 2 Teaspoon | |
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.
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.
Chef
