Mary Berry Sabzi Vegetable Curry

This easy Mary Berry Sabzi Vegetable Curry is a delicious and nutritious meal that’s perfect for a quick dinner. Packed with vibrant vegetables and creamy textures, it’s a flexible dish that you can adapt with whatever ingredients you have on hand. Enjoy it hot with crispy naan or fluffy basmati rice!

This Sabzi Vegetable Curry Recipe Is From Cook and Share Cookbook by Mary Berry

Ingredients Needed:

• 2 tbsp sunflower oil
• 2 onions, sliced
• 3 garlic cloves, crushed
• 1 small green chilli, deseeded and finely chopped
• 4 cm (1½ in) piece of fresh root ginger, peeled and grated
• 1 tbsp garam masala
• 1 tbsp medium curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 225 g (8 oz) small new potatoes, halved or quartered if large
• 1 large aubergine, cut into large cubes
• 1 red pepper, deseeded and finely diced
• 1 large carrot, peeled and finely diced
• 2 celery sticks, finely sliced
• 300 ml vegetable stock
• 1 x 400 g tin chopped tomatoes
• 2–3 tbsp mango chutney
• 75 g frozen petits pois

How To Cook Sabzi Vegetable Curry​ Recipe:

1. Heat the Oil: Heat the sunflower oil in a large, deep frying pan over medium-high heat.
2. Cook Onions: Add the sliced onions and fry for 2–3 minutes until softened.
3. Add Aromatics: Stir in the crushed garlic, chopped chilli, grated ginger, garam masala, curry powder, ground cumin, and ground turmeric; fry for 1–2 minutes until fragrant.
4. Add Vegetables: Mix in the new potatoes, aubergine, red pepper, carrot, and celery, coating them well with the spice mixture.
5. Pour in Stock: Add the vegetable stock and chopped tomatoes; stir, bring to a boil, then cover with a lid.
6. Simmer: Reduce the heat and let it simmer for about 30 minutes, or until the potatoes are tender.
7. Finish the Curry: Stir in the mango chutney, season with salt and freshly ground black pepper, and add the frozen petits pois; cook for a few more minutes until heated through.

Recipe Tips

• Use Fresh Ingredients: For the best flavor, use fresh vegetables like aubergine, carrots, and peppers. Fresh ingredients make the curry taste vibrant and delicious.
• Adjust Spice Levels: If you like it mild, reduce the amount of green chilli. For a spicier kick, add more chilli or some red pepper flakes.
• Simmer Slowly: Let the curry simmer gently for at least 30 minutes. This helps the flavors blend together and makes the potatoes tender.
• Add Coconut Milk: For a creamier texture, stir in a can of coconut milk towards the end of cooking. It adds richness and balances the spices.
• Taste and Season: Always taste your curry before serving. Adjust the seasoning with salt, pepper, or more mango chutney for extra sweetness and flavor.

How To Store & Reheat Leftovers

• Refrigerate: First, let your leftover Sabzi Vegetable Curry cool down to room temperature. Then, put it in an airtight container and store it in the fridge for up to 2 days.
• Freeze: Put leftover Sabzi Vegetable Curry in a freezer-safe container or bag and label it with the date. You can freeze it for up to 3 months. To thaw, move it to the fridge and let it thaw overnight before reheating.
• Reheating: Reheat leftover Sabzi Vegetable Curry in a saucepan over medium heat, stirring occasionally, until hot for 2 minutes. Alternatively, microwave in a covered bowl for 2–5 minutes, stirring halfway through.

Nutrition Facts

Serving Size: 1 cup (approximately 150g)

• Calories: 136
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 2mg
• Sodium: 752mg
• Total Carbohydrate: 11g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 5g

Try More Mary Berry Recipes:

• Mary Berry Double Mustard Chicken
• Mary Berry Roast Rack of Lamb
• Mary Berry Boeuf Bourguignon
• Mary Berry Chicken Drumsticks
• Mary Berry Pork en Croute