Pakistani•healthy

Mixed Sabzi Recipe | Mix Vegetable Curry

A wholesome, quick and easy vegetable curry made using a variety of vegetables and a simple selection of spices

Ingredients

Quantities are shown as originally provided.

1/2 cup oil or ghee
2 medium onions (chopped)
5 cloves garlic (minced)
1 tbsp minced ginger
2 green chillies (whole)
1/2 green capsicum (cubed)
1.5 tsp salt (or to taste (I use pink salt, which is milder than table salt. Please salt to taste!))
1 tsp paprika
1.5 tsp cumin seeds
1.5 tsp coriander powder
0.5 tsp turmeric
0.5 tsp chilli flakes
2 medium tomatoes
2 medium carrots (sliced)
1 small aubergine (can increase to 2 if you like, cubed)
3 medium potatoes (peeled and cubed)
1/2 cup peas (can increase to 120g/3/4 cup if you like)
3 tbsp dried fenugreek
Fresh coriander (for garnishing (optional))

1
Heat the oil/ghee in a pot and add the onions. Fry until they begin to turn translucent
2
Add the ginger, garlic, chillis, capsicum and spices. Fry for a few moments - up to 2 minutes
3
Add all the vegetables - the tomatoes, potatoes, peas, carrots and aubergines. Turn the heat to low, put the lid on and allow the vegetables to steam until they are done - about 30-40 minutes
4
Stir in the dried fenugreek when the vegetables are done. Your curry is ready! Garnish with fresh coriander and serve