Amish’s Gujarati Vegetable Curry
- 15m Prep Time
- 35m Cook Time
- 35m Ready In
A magnificent Gujarati vegetable curry with chickpeas, potatoes, carrots, cauliflower, and green beans in a spiced cashew-tomato sauce. Served with fluffy basmati rice and garnished with cashews and coriander.
Ingredients
- 250 g basmati rice
- 400 g tinned chickpeas
- 1 onion peeled and finely chopped
- 29.6 ml groundnut (peanut) oil
- 2.5 fresh root ginger
- 6 garlic cloves
- 4 tomatoes
- 85 g cashew nuts
- 9.86 ml ground coriander
- 4.93 ml ground cumin
- 4.93 ml garam masala
- 2.46 ml chilli powder
- 2.46 ml turmeric
- 400 g new potatoes
- 3 carrots
- 1 small cauliflower
- 200 g green beans
- 1 coriander leaves
- sea salt
Nutrition (per serving, estimated)
Estimated based off 11 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 464 mg
- Iron: 7.36 mg
- Magnesium: 180 mg
- Phosphorus: 605 mg
- Potassium: 2292 mg
- Zinc: 4.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 250 g basmati rice
- 400 g tinned chickpeas
- 29.6 ml groundnut (peanut) oil
- 2.5 fresh root ginger
- 6 garlic cloves
- 4 tomatoes
- 85 g cashew nuts
- 9.86 ml ground coriander
- 4.93 ml ground cumin
- 4.93 ml garam masala
- 2.46 ml chilli powder
- 2.46 ml turmeric
- 400 g new potatoes
- 3 carrots
- 1 small cauliflower
- 200 g green beans
- 1 coriander leaves
- sea salt
Prepare
- 1 onion, peeled and finely chopped
Let's Cook
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Step 1.
Cook the rice in a large pot of boiling water for 10–12 minutes until tender, or according to package directions. Meanwhile, drain and rinse the chickpeas in a colander. When the rice is done, drain it in the same colander over the chickpeas, then return both to the pot. Cover the pot with a clean tea towel and then the lid; set aside to let the rice steam and fluff up.
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Step 2.
While the rice cooks, peel and finely chop the onion. Heat the groundnut oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 4–5 minutes until golden.
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Step 3.
Peel the ginger and garlic. Place them in a blender or food processor along with the tomatoes, 55g (heaped ⅓ cup) of the cashew nuts, ground coriander, cumin, garam masala, chilli powder, turmeric, and a good pinch of salt. Blend until smooth. Pour this spice paste over the cooked onion in the saucepan, stir well, and bring to a boil. Then cover, reduce the heat to low, and simmer for 20 minutes, stirring occasionally.
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Step 4.
While the sauce simmers, cut the new potatoes into quarters. Bring a separate saucepan of water to a boil, add the potatoes, and cook for 8 minutes. Meanwhile, peel the carrots and cut them, along with the cauliflower, into small florets and pieces. Cut the green beans in half. After the potatoes have cooked for 8 minutes, add the carrots, cauliflower, and beans to the pot and cook for 5–6 minutes more until all vegetables are tender. Drain the vegetables well.
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Step 5.
Roughly chop the fresh coriander leaves. Add the cooked vegetables to the simmered sauce and stir gently to combine. Serve the curry alongside the fluffy rice, sprinkled with the remaining cashew nuts and chopped coriander.