Gujarati vegetable curry

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Gujarati vegetable curry
Gujarati vegetable curry

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Vegan & spicy


Classic Indian curry, thanks Rosemary.

Paul R Smith
Servings:Serves 4
Calories per serving:189
Ready in:40 minutes
Prep. time:15 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:3rd November 2012

A spicy, vegetarian curry from Gujarat.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Heat the oil in a large pan to a high temperature.
  2. Add the curry spice mix (1).
  3. Fry for a few seconds until the mustard seeds start to pop.
  4. Add the potatoes, vegetables, curry spice mix (2) and tomatoes.
  5. Cook for 5 minutes, stirring continuously.
  6. Add the hot stock or water, bring to the boil, reduce heat and allow to simmer for 20 minutes. Add more water or stock if necessary.
  7. Serve, garnished with the coriander leaves.

Serving suggestions

Serve with Pulao rice, but leave out the saffron, almonds, sultanas and onions.


Add a sliced onion and Crushed garlic if you wish (in which case, fry them before you add the other ingredients). However many Indians do not eat onions for religious reasons, hence the use of asafoetida as a substitute.

Chef's notes

Choose a good mix of vegetable types, such as carrots, peas, beans, cauliflower and aubergines.

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