• 30minutes
  • 264calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B2, E
MineralsSelenium, Natrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 zucchini , sliced (slice in half lengthways then sliced into about 1/2-inchpieces)

  2. 2 carrots (cut in the same manner but sliced a little thinner for even cooking)

  3. 3 garlic cloves (I have used garlic scapes since in season)

  4. 1 tablespoon fresh ginger (about 1-inch piece)

  5. 1 tablespoon coriander powder

  6. 1/2 teaspoon fenugreek seeds

  7. 1/2-1 teaspoon chili powder (to taste, 1/2 tsp may be enough)

  8. 1/2 teaspoon paprika

  9. 1/2 teaspoon turmeric

  10. 1/2 teaspoon sea salt

  11. 1/4 cup raw cashews

  12. 1 tablespoon oil (I like coconut or grapeseed)

  13. 1 teaspoon cumin seed , whole

  14. 1/4 cup water

  15. 1 tablespoon amchoor powder (mango powder)

  16. 1 1/2 tablespoons sugar (up to 2 tbsp, depending on your tastes)

  17. 1 cup spinach , torn (or any greens)

Instructions Jump to Ingredients ↑

  1. Begin by slicing up the veg and setting them aside.

  2. Next, form a paste by combining the garlic, ginger, coriander, fenugreek, chili, paprika, turmeric, salt, cashews and water. If doing this the old fashioned way, I'd grate the ginger and just use the juice and fine pulp, not the woody bits. I find something like a "Magic Bullet" works perfectly for this.

  3. Next add the oil to a pan, heat over medium/medium-high. Once hot, add in the whole cumin seeds - they will sizzle and begin to pop. Add in the paste next, watch out because it does splatter a bit. Stir well, let the paste cook for a few minutes, watching it doesn't burn.

  4. Add in the veg, followed by the other 1/4 cup of water. Stir well, cover loosely and leave to simmer for about 12-15 minutes. Stir now and again because it is prone to sticking.

  5. Once the carrots are cooked through, add in the mango powder followed by the sugar. you may need to add some extra water to keep the gravy at the right consistency. Adjust the sugar and salt to your tastes. Add in the torn spinach/greens, let them cook for just a few minutes and you're ready to serve.


Send feedback