Main courses · Vegetarian
Sabji (vegetable) curry
To make your own garlic paste, ginger paste, ghee and garam masala, please refer to the recipes on Cookidoo®.
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Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 4 portions
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- Category
- Main coursesVegetarian
- Time
- 15–30 min
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- cumin seeds
- 1.1 oz
- dried bay leaves
- 2–3
- coriander seeds
- 1.1 oz
- whole cloves
- 1 tsp
- black cardamom pods
- 12
- cinnamon quill
- 0.5
- black peppercorns
- 0.3 tsp
- Kashmiri chilli powder
- 2 tsp
- ground ginger
- 1 tbsp
- ground turmeric
- 2 tsp
- brown onion
- 5
- fresh long green chillies
- 2
- garlic paste
- 1 tbsp
- ginger paste
- 1 tbsp
- ghee
- 1.4 oz
- canola oil
- 1.4 oz
- fresh curry leaves
- 30
- canned whole tomatoes
- 1.8 lb
- brown sugar
- 1 tbsp
- Vegetable stock paste
- 1 tbsp
- salt
- 1 tsp
- fresh baby spinach leaves
- 6 oz
- cashews
- 1.1 oz
- fresh tomatoes
- 2
- water
- 7.1 oz
- potato
- 7.1 oz
- carrot
- 3.5 oz
- sweet potato
- 7.1 oz
- coconut cream
- 3.5 oz
- garam masala
- 2 tsp
- salt
- 1 tsp
- ground black pepper
- 0.5 tsp
- fresh long red chillies
- fresh long red chillies
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 7.3 g
- Energy
- 1,130.9 kJ
- Calories
- 270.3 kcal
- Fat
- 13.9 g
- Fibre
- 9.4 g
- Carbohydrates
- 26.3 g
Cooking instructions are available on the original Cookidoo® page.
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