Veggie Delight


    1 sweet potato, diced

    1 zucchini, diced

    1 cup chickpeas, soaked and boiled

    1 tbsp coconut oil

    1 medium onion, diced

    2 garlic cloves, crushed

    Salt to taste

    1 inch ginger, finely chopped

    1 tbsp curry powder

    1 tsp coriander seeds

    1 tsp cumin seeds

    ½ tsp fenugreek seeds

    ½ tsp turmeric powder

    1 cup tomato concasse

    2 cups vegetable stock

    1 tbsp lemon juice

preparation method

  1. Heat oil in a non-stick pan. Add onion and sweet potato, sauté for 5 minutes.
  2. Add garlic, salt, ginger, curry powder, coriander seeds, cumin seeds, fenugreek seeds and turmeric powder. Mix well and sauté for 1 minute.
  3. Add tomato concasse and stock, mix well. Bring to a boil, cover and cook for 10 minutes.
  4. Add zucchini and chickpeas, mix well, cover and cook for 10-12 minutes or till vegetables are soft.
  5. Add lemon juice, mix well.


Serving Suggestions

    Serve hot.

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By: Chef Amrita Raichand

Show: Mummy Ka Magic

Prep:10 minutes Cook: 15 to 30 minutes

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