Vegan curried vegetables

    Vegan curried vegetables


    31 people made this

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

    Serves: 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

    Prep: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 (1)


    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

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