Vegan Vegetable Curry

Use any selection of roots and seasonal vegetables to make this traditional style of curry, known as Sabzi Karhi, in which gram flour add the flavour and protein as well as thickening the sauce. Serve this curry with boiled rice and flatbread.

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

Change Quantities:
  • 300g vegetables
  • 150g onion
  • 5 tbsp oil
  • 2 garlic cloves
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground fenugreek
  • ½ tsp chilli flakes
  • 425ml water
  • 50g FREEE Gram Flour
  • ¼ tsp salt
  • 1 tbsp lemon juice
  1. Chop the vegetables into even size cubes and set aside.
  2. Slice the onions into a large frying pan, add the oil and place over medium heat to fry gently.
  3. Finely dice the garlic and add it to the pan with the cumin, coriander, fenugreek, chilli.
  4. Stir the pan and cook the spices for a minute.
  5. Add the prepared vegetables and allow them to fry for a few minutes.
  6. Put the water to a jug, add the gram flour, salt and whisk well.
  7. Add the mixture to the pan and reduce the heat to low.
  8. Simmer gently for 8 – 10 minutes, stirring from time to time, until the vegetables are cooked and starting to collapse.
  9. Add the lemon juice & serve.

Equipment

Large frying pan and measuring jug

Cooking time

10-15 minutes

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Ingredients

Change Quantities:
  • 300g vegetables
  • 150g onion
  • 5 tbsp oil
  • 2 garlic cloves
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground fenugreek
  • ½ tsp chilli flakes
  • 425ml water
  • 50g FREEE Gram Flour
  • ¼ tsp salt
  • 1 tbsp lemon juice

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