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All recipes are deliciously vegan.

Gujerati Vegetable Curry

gluten free
wheat free
quick meals, fast feeds
cheap as chickpeas
freezable
low fat low sugar, diabetic friendly
2 spoon difficulty rating

30 minutes

Serves: 3-4

Gujerati Vegetable Curry

A simple, easy curry that's good served with warm chappatis or brown rice. Alternatively, try our Red Lentil Dahl easy recipe - and add a dollop of plain vegan yoghurt on the side for good measure!It can also be made from cooked leftover potatoes - just add them later in the cooking process so they don't go too mushy.

Peas, fresh or frozen, are part of the pulse family (along with lentils and beans) so are a good source of protein and iron - they're also cheap, easy to find and a great freezer basic.

Gluten-free/Wheat-free/Soya-free/Nut-free
This recipe ticks most of the free-from boxes.

  • Chapattis can be replaced with vegan GF wraps (eg Warburtons)
  • Coconut yoghurt (eg CoYO) is a good alternative to soya yoghurt
  • Our home-made regular yoghurt or cashew yoghurt recipes are simple to make and lovely though you will need to use a live vegan yoghurt of some sort for the starter

Picture (without the green beans!) courtesy of allrecipes.com

Ingredients: 

  • 2 tbsp oil (a plain, mild oil like rapeseed or sunflower)
  • 450g/1lb par-cooked potatoes, cubed OR equivalent fully-cooked potatoes, cut into large cubes
  • 450g/1lb peas
  • 225g/8 oz lb French beans - the long variety. Frozen work well and are good value
  • 1 large onion, chopped fine
  • 4 cloves garlic, crushed
  • 2 tsp cumin powder 
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp paprika or chilli powder (or less if you don’t like food too hot)
  • 1-2 tsp salt
  • 1 tsp soft brown sugar
  • Hot water - about 200ml/7fl oz
  • 1 tsp or so of vegan bouillon or 1 vegan stock cube, eg Green Oxo
  • 1 tsp garam masala

Method: 

1. If parboiling potatoes, put them on now while you get everything else ready - cook for 7-8 minutes.

2. Meanwhile, heat oil and fry the onion and garlic until softened. Then add the spices and fry for a few minutes, stirring all the time so they don't stick.

3. If using parboiled potatoes, add now - plus the peas, beans, salt, sugar and 120ml/4fl oz hot water and the stock powder or cube.

4. Cover and simmer till all the vegetables are cooked, adding a little more hot water if necessary.

5. If using fully-cooked potatoes, add a couple of minutes before the end, stirring in gently to warm through and absorb the flavours.

6. Add the garam masala just before serving, mixing in well. Serve hot.

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