Mixed vegetable curry Mix sabji

Ingredients

2 tablespoons sunflower oil

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 bay leaf

2 onions, finely chopped

1 green chilli, finely chopped

2 garlic cloves, grated

2.5cm (1 inch) piece of fresh root ginger, peeled and grated

1 teaspoon salt

1 teaspoon ground turmeric

1 teaspoon chilli powder

1 teaspoon garam masala

1 teaspoon amchur (mango powder)

½ teaspoon sugar

2 tomatoes, finely chopped

100ml (3½fl oz) boiling water

FOR THE VEGETABLES

2 tablespoons sunflower oil

½ cauliflower, cut into small florets

2 carrots, cut into small pieces

200g (7oz) fine green beans, cut into 2.5cm (1 inch) pieces

Directions

Heat the oil in a pan and add the cumin and mustard seeds and the bay leaf. Once they start to sizzle, add the chopped onions with the green chilli and cook over a medium heat for 10 minutes until golden. Then add the garlic and ginger and cook for a minute.

Meanwhile, heat the oil for the vegetables in a large frying pan. Add all of the vegetables and cook them over a medium to high heat for 8–10 minutes until lightly coloured.

Stir the salt, ground spices and sugar into the onions with the tomatoes and cook for a minute. Then add the vegetables and pour in the measured boiling water. Cover and cook over a low to medium heat for 10 minutes until the cauliflower is soft, then serve.

Notes

We all have those oddments of veg in the refrigerator – a lonely carrot, some peas, the last bit of a cauliflower or half an onion. This recipe is the perfect way to use up all those vegetable leftovers. I have used three different veg here, but you can add a few other ingredients if you have them and make this curry your own. Serve it with some rice or chapattis and a nice raita like my Cucumber Raita for a lovely meal.