Carrot sabzi
DAIRY FREE II GLUTEN FREE II NUT FREE II SOY FREE II VEGAN II PALEO II SESAME FREE II TOP 14 FREE
This vegan curry recipe is both quick and easy to make and incredibly delicious. The dish has a nice balance of sweetness from the carrots and spiciness from the spices.
It's a recipe that my mother has been making for years, and I can see why. It's perfect as a side dish or served with rice and a fresh mint salad. You could even put it in a wrap for a tasty lunch option. I highly recommend giving this recipe a try, as it's simple to prepare and leaves you plenty of time to savour every bite.
Notes on ingredients
Spice
To ensure the best taste, if using pre-ground masala in this recipe, only use half the amount stated. I use a specific brand of masala which is more palatable, as pre-ground masalas can be overpowering in cinnamon flavour.
If you choose to use my recommended masala, I suggest removing the bay leaves before grinding in a Nutri Bullet or spice grinder. The bay leaves can be used when cooking rice to enhance the aroma . The masala we use within my family is this brand.
It's essential only to use whole cumin seeds for this recipe as the ground version has a distinct taste and will give this curry an entirely different flavour profile. You can purchase whole jeera (cumin) at your local Indian store or possibly at supermarkets.
What are the health benefits of cumin seeds?
Boosts memory
Improves symptoms of IBS
Aids in weight loss
May help lower cholesterol
Has an anti-inflammatory effect
Fights bacteria and parasites
Helps control blood sugar
Has anticancer properties
Contains antioxidants
Read more about the benefits of cumin here.
40 mins cooking & prep time - feeds 3
Ingredients
Storage & reheating
This sabzi will keep in the fridge for 4 days, and to reheat just either pop in the microwave or in a hot oven, covered with foil and with a splash of water. till warm
Step by step
Recipe
1.5 tsp whole cumin seeds ( not ground)
2 tbsp olive oil
1 medium onion
3 cloves garlic ( blend the garlic with ginger in a Nutri bullet with a little oil)
2 green chillies ( less if you prefer it really mild)
25 g root ginger ( not powdered)
850 g grated carrot
150 g frozen petit pois or peas
2 tsp garam masala ( use half this amount if using pre-ground masala, see notes.)
1/2 tsp turmeric
sea salt/ black pepper
Method
Heat the oil in a saucepan and add the cumin seeds. The oil should be hot enough that the cumin starts to crackle straight away.
Add the onions and lightly brown them, then add the chopped garlic and ginger and stir for a couple of minutes.
Add half the garam masala at this stage and the Tumeric, and ‘fry off’ the spices for a few seconds so that you release the flavours.
Add the chilli, carrots, salt, pepper and the rest of the masala and stir well.
Cook with the lid on for 15 minutes on medium heat. When the carrots are soft, turn off the heat, add the peas at the end, pop the lid back, and let the peas steam in the saucepan.
Adjust the seasoning salt/pepper if you need to.
Food shopping tips
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This blog contains affiliate links, which means I may receive a commission if you make a purchase using the links. I have personally vetted and used all the products that I recommend.
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