Hot Veggie Curry
Hot Veggie Curry 41

A delicious mid-week chickpea curry to share with all the family , with a twist of MAHI Green Savina Habanero Sweet Heat Sauce for added kick.Ready to tackle household hunger in a short 30 minutes to rustle up (10 mins prep time and 20 mins cooking time). This dish serves 8 people.

Pre Time And Cook time

Prep Time: 10min
Cook time: 20min

    1 teaspoon coconut oil
    4 green cardamom pods (slightly crushed)
    1 medium yellow onion diced
    ½ teaspoon turmeric
    ½ to 1 teaspoon cayenne (use more or less based on your preference)
    1 tablespoon ginger garlic paste
    2 medium sweet potatoes (diced into ½-inch cubes)
    2 medium potatoes (yellow or red is fine, diced into ½-inch cubes)
    1 large carrot (sliced into thin rounds)
    1 large green bell pepper (diced)
    2 cups green beans (chopped)
    1½ cups vegetable stock (or water)
    14 oz chickpeas (canned or cooked from scratch. Drain thoroughly before adding)
    1½ tablespoon curry powder (or substitute with garam masala. It will produce a slightly different flavor but works just as well)
    14 oz coconut milk (one can, stirred)
    3 scallions (green and white parts chopped, optional)
    2 tablespoons lemon juice
    2 tablespoons cilantro (chopped, for garnish)
    Salt to taste
    For serving:
    Jeera Rice OR
    Carrot Rice

Tags : FOOD    



1. Heat the oil. Add the onions followed by the cardamom pods and saute over medium heat until the onions start to sweat and turn translucent.

2. Add the turmeric, cayenne and ginger garlic paste and stir-fry for 30 seconds.

3. Add the sweet potatoes, potatoes, and carrots. Season with some salt and cover the pan. Turn the heat to low and let the vegetables cook about five minutes. If the veggies start to stick, add some water.

4. Now add the green beans and green peppers and ½ cup of water or vegetable stock. Cover again and cook five more minutes.

5. Check to see if the potatoes and sweet potatoes are cooked and fork-tender. If they are not, continue to cook, covered, for a few more minutes.

6. Stir in the chickpeas, curry powder and another cup of vegetable stock. Bring the mixture to a boil.

7. Add the coconut milk and scallions, if using, and just let the curry heat through.

8. Stir in the lemon and cilantro and add more salt if needed. Serve hot.


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