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Vegan curried vegetables recipe

Vegan curried vegetables recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This Pakistani spicy vegetable side dish gets its enticing flavour from a blend of garam masala, turmeric and paprika.

33 people made this

IngredientsServes: 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 dried crushed chillies
  • 1 teaspoon salt
  • 250ml (8 fl oz) water, divided
  • 1/2 medium head cabbage, chopped
  • 2 potatoes, peeled and chopped
  • 2 tomatoes, sliced
  • 225g (8 oz) frozen garden peas

MethodPrep: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, dried crushed chillies 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 & ratingsAverage global rating:(26)

Reviews in English (20)

this was really good. i doubled the spices since i like food a little more spicy, left out the salt but added a vegetable stock cube to the water and let it melt in plus i added two chopped carrots which i fried with the onions simply because i wanted to use them up. will certainly make again.-15 Sep 2014

by MMH429

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 flavorful, to be sure, but the flavors were not balanced correctly. I ate it, nonetheless, and doused it with yogurt 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.-16 Oct 2003

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Recipe Summary

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • black pepper to taste
  • 1 tablespoon ground cumin, or to taste
  • 1 tablespoon ground curry powder, or to taste
  • 1 tablespoon chili powder, or to taste
  • 1 cube vegetable bouillon
  • 1 cup water
  • 1 tablespoon soy sauce
  • 1 cup uncooked white rice

Heat olive oil in a medium saucepan over low heat. Sweat the garlic when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chili powder. When spices begin to fry and become fragrant, stir in the bouillon cube and a little water.

Increase heat to high and add the rest of the water and the soy sauce. Just before the mixture comes to a boil, stir in rice. Bring to a rolling boil reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.

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Preparation: 40 minutes Serves: 8

  • 500gm potatoes (about 4), peeled and cut into cubes
  • 4 vegetable oil
  • 250 gm cherry tomatoes, finely chop 2/3 of them
  • 2 green chillies, finely chopped
  • 1 cup frozen peas
  • 1 medium onion, very finely chopped
  • 3 garlic cloves, finely crushed
  • ½ knob fresh root ginger, finely grated
  • ½ cup whole raw cashews
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp salt
  • 1 tsp garam masala
  • handful chopped coriander leaves, to finish
  • 8 pieces spinach and herb wrap bread
  1. Heat oil in non-stick pan over moderate heat.
  2. Add onion and fry until translucent.
  3. Stir in crushed garlic and ginger, cook until fragrant – appx a minute
  4. Add all dry spices, salt and cashew, fry for two minute until spices are nicely blended.
  5. Add chopped tomatoes and green chilli, stir cook until tomatoes reduce (2min).
  6. Add potatoes and stir until all cubes are coated with the sauce.
  7. Reduce heat and cook until potatoes are almost cooked - appx 10 minutes. There is no need to add extra water, the moisture in the potatoes and sauce is enough to cook potatoes.
  8. Throw in remaining whole cherry tomatoes and peas. Cook uncovered until potatoes are fully cooked.
  9. Turn off the heat and stir in coriander leaves.
  10. Allow the curry to cool and divide into 6.
  11. Lay wrap bread on a flat surface.
  12. Spread curry mixture along one-third of the way from the edge. Fold the small side over the curry and firmly roll all the way.

Tip: If serving as a curry, serve hot with rice, roti or naan bread. Simply stir-in 2 cups of water after step 6.

The nutty, spicy, flavourful curry is so easy to put together once you make it for the first time. The earthiness of the spices toned with freshness of coriander makes the family meal a joyous celebration.

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What are the health benefits of lentils?

Lentils are an inexpensive legume that are packed with nutrients and plant-protein. If you’re new to plant-based eating, or an old pro, lentils are a great source of vitamins and nutrients that are low cost and delicious.

  • Low in Fat and Calories-Lentils are naturally low in fat and calories. 1 cup of cooked lentils has only 230 calories, and less than 1 gram of fat.
  • Nutrient Rich-Lentils are a good source of B vitamins, iron, magnesium, zinc, and potassium. Iron in particular is sometimes lacking in a vegan diet, so making lentils a regular staple of your diet will help maintain healthy iron levels.
  • High in Plant Protein-Lentils are an excellent source of plant protein making them a staple in a vegan diet. I cup of cooked lentils contain about 18 grams of protein.
  • High in Fiber-Lentils are high in fiber which helps with digestions, and keeps you feeling full for longer periods of time making it less likely you’ll reach for a snack.
  • Polyphenols-Lentils are a good source of polyphenols which are known to help with inflammation as well as the antioxidants which may have cancer prohibiting properties.

When this cauliflower curry makes it to your dinner table, be sure to post a pic to Instagram and tag @themodernproper and #themodernproper. We’d love to see how it turned out and fully expect to hear how much you loved it!

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Recipe Summary

  • 1 cup diagonally sliced carrot
  • 1 ¼ cups cubed peeled baking potato (about 1/2 pound)
  • 2 cups cauliflower florets
  • 2 cups (1-inch) diagonally sliced green beans
  • 1 ½ teaspoons vegetable oil
  • ½ cup coarsely chopped onion
  • 1 tablespoon grated peeled fresh ginger
  • 1 garlic clove, minced
  • 1 tablespoon curry powder
  • ½ cup no-salt-added chicken broth
  • 1 cup plain low-fat yogurt
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 6 cups hot cooked rice
  • ¼ cup chopped unsalted cashews
  • ¼ cup coarsely chopped fresh cilantro

Layer carrot, potato, cauliflower, and green beans in a vegetable steamer over boiling water. Cover steam 10 minutes or until vegetables are tender. Set aside.

Heat oil in a large skillet over medium-high heat. Add chopped onion, and saute until golden. Add ginger and garlic, and saute 1 minute. Add curry powder, and stir well. Add broth, and bring to a boil. Remove from heat, and set aside.

Combine yogurt, salt, and pepper in a small bowl stir well. Gradually add about half of hot broth mixture to yogurt mixture, stirring constantly with a whisk. Stir yogurt mixture into remaining broth mixture in pan. Add steamed vegetables to skillet, tossing gently to coat. Serve vegetable mixture over rice sprinkle with cashews and cilantro.