A quick, wholesome mixed-vegetable curry with ASAL Sabzi Masala, ready before the rice finishes.
Ingredients
- 500g mixed seasonal vegetables
- 1 ASAL Sabzi Masala pack
- 1 onion and 2 tomatoes
- 3 tbsp oil
- Green chilli and coriander
Method
- Saute onion until soft, add tomatoes and the ASAL Sabzi Masala mix.
- Cook to a thick base, then add the vegetables.
- Splash a little water, cover and steam until just tender.
- Uncover and dry off excess moisture.
- Finish with coriander and serve with roti or rice.
Chef's tips
- Bloom ASAL Sabzi Masala in hot oil for about 30 seconds before adding the main ingredients, it deepens the aroma.
- Adjust the heat with fresh green chilli, and stir in a spoon of yoghurt for a richer, milder gravy.
- Rest the dish for 5 minutes before serving so the spices settle, then finish with fresh coriander.
