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Ingredients
Everyday Indian curry paste
- 30 g cumin seeds
- 2 - 3 dried bay leaves
- 30 g coriander seeds
- 1 tsp whole cloves
- 12 cardamom pods (black)
- ½ cinnamon quill
- ¼ tsp black peppercorns
- 2 tsp Kashmiri chilli powder
- 1 tbsp ground ginger
- 2 tsp ground turmeric
- 5 brown onions, cut into quarters
- 2 fresh long green chillies, trimmed and cut into halves (optional)
- 1 tbsp garlic paste (see Tips)
- 1 tbsp ginger paste (see Tips)
- 40 g ghee (see Tips)
- 40 g canola oil
- 30 fresh curry leaves
- 800 g canned whole tomatoes
- 1 tbsp brown sugar
- 1 tbsp Vegetable stock paste (see Tips)
- 1 tsp salt
Sabji
- 170 g fresh baby spinach leaves
- 30 g cashews
- 2 fresh tomatoes, cut into quarters and deseeded (approx. 100 g)
- 200 g water
- 200 g potato, cut into pieces (2 cm)
- 100 g carrot, cut into pieces (1 cm)
- 200 g sweet potato, cut into pieces (2 cm)
- 100 g coconut cream
- 2 tsp garam masala (see Tips)
- 1 tsp salt
- ½ tsp ground black pepper
- fresh long red chillies, cut into thin slices, for garnishing
- Nutrition
- per 1 portions
- Calories
- 1136 kJ / 270.3 kcal
- Protein
- 7.3 g
- Carbohydrates
- 26.3 g
- Fat
- 13.9 g
- Saturated Fat
- 7 g
- Fibre
- 9.4 g
- Sodium
- 778.4 mg
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