Vegetable minty curry
Steamed vegetables in a bright green mint, coriander and spinach gravy
Steamed carrots, beans, peas and potatoes in a vivid green gravy ground from fresh coriander, spinach, mint, coconut, green chillies and whole spices. It's fresh, fragrant and spicy, and big enough for a crowd. Serve hot with naan or chopadia.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the paste
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Method
0/6 doneStep 1: Steam 2 ¼ lb mixed vegetables (carrots, French beans, peas, potatoes) for about 10 minutes, until just tender.
10 minStep 2: Grind 1 ⅜ oz fresh coconut, 1 oz fresh coriander, 2 ⅝ oz spinach, ½ oz mint leaves, 1 tsp cumin seeds, 2 cinnamon sticks, 3 cloves, 4 black peppercorns, 8 cloves garlic, 1 in fresh ginger, 5 hot green chillies and 1 ½ tsp salt to a smooth paste, adding ¼ cup water to help it along.
Step 3: Heat 2 tbsp oil and 1 tbsp ghee in a large pan and sauté 2 onions on a low heat until tender.
6 minStep 4: Add the green paste and cook for 2 minutes.
2 minStep 5: Add 3 tomatoes and cook for 3 minutes.
3 minStep 6: Add the steamed vegetables and ¼ cup water and cook until the gravy thickens and coats the vegetables. Serve hot with naan or chopadia.
8 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 3 g
- Carbs
- 14 g
- Fat
- 5 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vegetable minty curry take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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