Sabzi Bhaji (Mixed Vegetable Curry)

As much as I enjoyed my weekend of scone hunting, cooked breakfasts, seven course meals (really) and other food based indulgences, it is good to come home to my own kitchen and some lighter meals.   One of our favourite meals at the moment is the below Sabzi Bhaji, a mixed vegetable curry which is extremely tasty, very filling and very good for you too. I tend to cook a big pot each month and freeze double portions for weeknight meals.   This week, however, we’ve been enjoying it so much we’re gradually working our way through the pot I made on Wednesday afternoon and neither of us are even nearly fed up of it.  Luckily, it’s not a very calorific dish so it’s helping us atone for all the black pudding that was consumed last weekend.  🙂

Sabzi Bhaji

(makes 6 portions)

2 tblspn oil, ghee or groundnut or vegetable

3 onions, chopped

2 inches of ginger root, chopped

6 cloves of garlic, peeled

2 tsp ground cumin

2 tsp ground coriander

1 tsp turmeric

1 tsp chilli flakes

1 large potato or two small, peeled and chopped into 1.5 cm dice

2 carrots, peeled and chopped into 1.5 cm dice

1 cup of frozen peas

1/4 head of white cabbage, sliced and cut into 3cm strips

100g green beans, cut into 2cm bits

400g tin of chickpeas

400g tin of chopped tomatoes

1 tblspn garam masala

Optional – Coriander and yoghurt to serve

• Whizz two of the onions, the garlic and ginger in a blender until they form a rough paste.
• Heat the oil in a heavy based pan over a medium-high heat.  Add the paste and fry for 10 mins to soften the onions, stirring often.
• Add the spices to the pan and stir well.  Cook for another 5 minutes adding a splash of water if the mixture starts to stick.
• Add all of the vegetables including the chickpeas and tomatoes to the pan.  Fill the tomato tin with water and pour it in too.  The liquid should be just below the top of the vegetables.  Stir well to combine.
• Bring to a boil then quickly reduce the heat.  Simmer for 45 mins – 1 hour until all the veg is tender then stir in the garam masala.
• Serve topped with yoghurt and coriander alongside some flat breads or basmati rice.