Wholesome Veggie Curry (No Onion, Garlic) Recipe by Mish
Cooking Instructions 35 minutes 1 Prep the veggies. Cut the veggies in medium size pieces and chunks. (See the images below) 2 The potato, pumpkin and daikon are in chunks, the eggplant is in big long, medium thick slices, the broccoli is cut in florets. The cabbage is cut in thick pieces (as shown). 3 In a wide cooking pan with a lid, heat the oil. When the oil is hot (it will appear shiny), add the Paanch Phoron 5 spice blend. Let it crackle for 5 seconds. Add the veggies. Stir in medium heat for a 2-3 minutes. 4 Add the turmeric and chilli powders. 5 Stir and keep cooking the veggies for 2 minutes more in medium heat. Now add the minced ginger. 6 Stir fry the veggies making sure the ginger is well incorporated for 2 minutes more. Add the cabbage next. 7 Raise the heat to medium high and cook stirring often. The vegetables will start browning slightly and depending on the pan the cabbage might begin to sear a bit. Lower the heat and cover and cook for 5-10 minutes, checking often. The veggies should be cooked through but not mushy. Add the salt and sugar (or sugar substitute) and stir couple of times. Turn off heat. Your dish is ready! 8 Serve with rice and some Indian pickle or a papadom. I like to add some kick with a fresh red or green chilli pepper. Enjoy! 1 Prep the veggies. Cut the veggies in medium size pieces and chunks. (See the images below) 1 Prep the veggies. Cut the veggies in medium size pieces and chunks. (See the images below) 2 The potato, pumpkin and daikon are in chunks, the eggplant is in big long, medium thick slices, the broccoli is cut in florets. The cabbage is cut in thick pieces (as shown). 2 The potato, pumpkin and daikon are in chunks, the eggplant is in big long, medium thick slices, the broccoli is cut in florets. The cabbage is cut in thick pieces (as shown). 3 In a wide cooking pan with a lid, heat the oil. When the oil is hot (it will appear shiny), add the Paanch Phoron 5 spice blend. Let it crackle for 5 seconds. Add the veggies. Stir in medium heat for a 2-3 minutes. 3 In a wide cooking pan with a lid, heat the oil. When the oil is hot (it will appear shiny), add the Paanch Phoron 5 spice blend. Let it crackle for 5 seconds. Add the veggies. Stir in medium heat for a 2-3 minutes. 4 Add the turmeric and chilli powders. 4 Add the turmeric and chilli powders. 5 Stir and keep cooking the veggies for 2 minutes more in medium heat. Now add the minced ginger. 5 Stir and keep cooking the veggies for 2 minutes more in medium heat. Now add the minced ginger. 6 Stir fry the veggies making sure the ginger is well incorporated for 2 minutes more. Add the cabbage next. 6 Stir fry the veggies making sure the ginger is well incorporated for 2 minutes more. Add the cabbage next. 7 Raise the heat to medium high and cook stirring often. The vegetables will start browning slightly and depending on the pan the cabbage might begin to sear a bit. Lower the heat and cover and cook for 5-10 minutes, checking often. The veggies should be cooked through but not mushy. Add the salt and sugar (or sugar substitute) and stir couple of times. Turn off heat. Your dish is ready! 7 Raise the heat to medium high and cook stirring often. The vegetables will start browning slightly and depending on the pan the cabbage might begin to sear a bit. Lower the heat and cover and cook for 5-10 minutes, checking often. The veggies should be cooked through but not mushy. Add the salt and sugar (or sugar substitute) and stir couple of times. Turn off heat. Your dish is ready! 8 Serve with rice and some Indian pickle or a papadom. I like to add some kick with a fresh red or green chilli pepper. Enjoy! 8 Serve with rice and some Indian pickle or a papadom. I like to add some kick with a fresh red or green chilli pepper. Enjoy! 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