Vegan curried vegetables

    Vegan curried vegetables

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    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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