Vegan curried vegetables

    Vegan curried vegetables

    (25)
    32saves
    55min


    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.

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (25)

    Reviews in English (26)

    by
    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

    by
    10

    This is outrageously good. Like eating at my favorite restaurant, only a lot cheaper.  -  23 Oct 2002  (Review from Allrecipes US | Canada)

    by
    8

    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  (Review from Allrecipes US | Canada)

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