Vegetable sabji

Last Updated on October 20, 2024

A recipe from Indian cuisine full of Vegetable Recipes and also flavors and aromas of exotic countries. There are hundreds of variations, what a house in India, some other ingredient.

Ingredients:

200 g of cabbage 200 g of cauliflower 4 tbsp olive oil 1 tbsp Indian curry 2 tsp crushed Roman cumin 2 tsp crushed coriander 1 box (250 ml) coconut milk 1 can of chickpeas in brine 1 handful of fresh cilantro or flat-leaf parsley 4 pieces garlic cloves 3 pcs medium sized potatoes 2 pcs tomatoes 2 pcs carrots 1 pc young zucchini 1 pc onion chilli pepper or chilli spice from Kotanyi grinder salt

Procedure:

In a wok, heat oil (or ghee), add diced onion and let it brown

Add chopped garlic, all spices and let it flourish, be careful not to overcook it, it will turn bitter

Add a little water about 100 ml, cauliflower cut into small rosettes, carrots cut into wedges, chilli pepper cut into small pieces, zucchini, cabbage cut into larger pieces and potatoes

Cut the tomatoes crosswise, boil in boiling water, cool for a while, peel, chop and add to the pan, add salt and simmer until tender for about 20 – 30 minutes

Stir in the tomatoes.Add the coconut milk and chickpeas (put them in a sieve, rinse with water and leave to drain) and heat for another 10 minutes, add salt to taste

Sprinkle the plates with chopped coriander or parsley.

Recommendation:

Serve with rice, bread, or just without anything.

Note:

Recipe from Cooking with Tom, photography and text by Nadia Indruchova