Amish’s Gujarati Vegetable Curry

Name: Amish’s Gujarati Vegetable Curry
Prep time: 35 min
Total time: 35 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 handful of coriander leaves; 1 small cauliflower; 200 g/7 oz green beans; 4 tomatoes; 3 carrots; 1 onion; 2.5cm/1in piece fresh root ginger; 1 tsp ground cumin; 85 g/3 oz/heaped ½ cup cashew nuts; 2 tsp ground coriander; ½ tsp chilli powder; 400 g/14 oz new potatoes; ½ tsp turmeric; 250 g/9 oz/1¼ cups basmati rice; 400 g/14 oz/scant 2 cups tinned chickpeas; 1 tsp garam masala; 6 garlic cloves; sea salt; 2 tbsp groundnut oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

This magnificent curry can be made well in advance. Simply make the sauce and cook it without adding any of the vegetables. Cook the vegetables, then refresh them under cold water. When you want to eat, reheat the sauce and add the vegetables. Cook until the veg have warmed through, then serve.

Ingredients

250 g/9 oz/1¼ cups basmati rice
400

Asia
India
Main course
Street Food
Vegan
Gluten-free
Gujarat
Spicy

Method

COOK THE RICE in boiling water for 10–12 minutes until soft, or as directed on the packet. Drain and rinse the chickpeas in a colander. In the same colander, drain the rice then tip the rice and chickpeas back into the pan. Cover the pan with a clean tea towel and then the lid. Leave to one side so that the rice can fluff up ready to eat.

MEANWHILE, PEEL AND FINELY CHOP the onion. Heat