Vegetarian Sabji

A simple Southern Indian vegetarian curry with low fat and flavour. Serve with a chilli yoghurt dip and some flatbread or similar. Enough for 4 people.


  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 3 tbsp rapeseed oil
  • 1 tsp mustard seeds
  • 1 onion, peeled and finely chopped
  • 3 garlic gloves, peeled and finely chopped
  • 3 leeks, trimmed and finely sliced
  • 600g chestnut mushrooms, quartered
  • 2 tsp chilli powder
  • 1/2 tsp ground turmeric
  • 1 tsp salt
  • 200g cavolo nero (or kale) chopped
  • 150g frozen peas

What to do 

  1. Roughly grind the cumin and fennel seeds in a mortar.
  2. Heat the oil in a frying pan with a lid and fry the ground spices and mustard seeds for a minute.
  3. Turn the heat to medium add the onion and garlic and fry for a few minutes then add the leeks. Put the lid on and let them cook for a further 5 minutes.
  4. Next add the mushrooms, stir and again put the lid on and cook for a further 5 minutes.
  5. Finally add the rest of the spices, salt, cavolo nero and peas. Stir and cook again with the lid on for 5 minutes and serve. (If you use kale you will have to cook it for another minute or two before you add the peas).


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