Vegetable Curry (Kair sangri)

I often have leftover vegetables in the fridge that are not enough to use as a side dish for dinner, I found the perfect recipe whilst flicking through a copy of Rick Stein’s India that can be used with most vegetables but on this occasion I decided to stick to the recipe.

vegetable curry


You will need:

kair sangri ingredients



Heat the ghee in a pan on medium heat, add the cumin seeds and cloves and fry for around 30 seconds.

Add the onions and fry until softened and lightly golden.  Stir in the garlic, chillies and salt and fry for 30 seconds.

Add the cabbage and cauliflower and fry for 3-4 minutes, then stir in the tomatoes and simmer uncovered for 8 minutes until the vegetables are tender.  If the curry looks to dry add a splash of water, add the peas and cook for a further 2 minutes.


This dish was a massive hit, it does pack a punch but not enough to put Mini Gourmand off (she is a curry fiend)

0 Responses to Vegetable Curry (Kair sangri)

  1. Jo Bryan says:

    Nom, that looks fab, I would skip the cloves I think. Have lots of veggie lurking in the pits of the salad trays!! Thanks.

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