Curry Sabji Kari

spice mixture without added glutamate

Perfect curry for vegetables.

Jasmini tip: VEGETARIAN vegetable curry

Ingredients: 300g celery, 1 red, green and yellow pepper each, 200g aubergines or zucchini, 3 onions, 3 garlic cloves, 20g ginger, 1 tbsp curry spice (or 1 tbsp green curry if you want it less spicy), 200ml vegetable stock, 1 tsp cornstarch, 200g green beans, 100g flaked almonds, 100g sesame seeds, butter.

Preparation: First, roast the almonds and sesame seeds in a pan with 2 tablespoons of butter, remove and allow to cool. Peel the onions, quarter them and fry them with the garlic and ginger in 1 tablespoon of butter until translucent. Wash the vegetables, cut them into 5cm long strips and cook them in the pan with the remaining butter and curry spices until al dente. Pour in the vegetable stock and serve with rice. Sprinkle with the almonds and sesame seeds.

Ingredients: turmeric, chili, sweet paprika, coriander, cumin, ginger.