Sabji (vegetable) curry

Everyday Indian curry paste

• 30 g cumin seeds
• 2 - 3 dried bay leaves
• 30 g coriander seeds
• 1 tsp whole cloves
• 12 cardamom pods (black)
• ½ cinnamon quill
• ¼ tsp black peppercorns
• 2 tsp Kashmiri chilli powder
• 1 tbsp ground ginger
• 2 tsp ground turmeric
• 5 brown onions, cut into quarters
• 2 fresh long green chillies, trimmed and cut into halves (optional)
• 1 tbsp garlic paste (see Tips)
• 1 tbsp ginger paste (see Tips)
• 40 g ghee (see Tips)
• 40 g canola oil
• 30 fresh curry leaves
• 800 g canned whole tomatoes
• 1 tbsp brown sugar
• 1 tbsp Vegetable stock paste (see Tips)
• 1 tsp salt

Sabji

• 170 g fresh baby spinach leaves
• 30 g cashews
• 2 fresh tomatoes, cut into quarters and deseeded (approx. 100 g)
• 200 g water
• 200 g potato, cut into pieces (2 cm)
• 100 g carrot, cut into pieces (1 cm)
• 200 g sweet potato, cut into pieces (2 cm)
• 100 g coconut cream
• 2 tsp garam masala (see Tips)
• 1 tsp salt
• ½ tsp ground black pepper
• fresh long red chillies, cut into thin slices, for garnishing