VEGAN SHAHI SUBZI • Indian Royal Vegetable Curry Recipe

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Here’s a recipe for one of our favourite Indian dishes Shahi Curry. We love Indian food because it is so easy swap out ingredients and make our favourite dishes vegan. In this recipe we use potatoes, mushrooms and frozen mixed vegetables (great for those days when you feel lazy). Feel free to add any combination of your favourite vegetables to make this royal curry!

3 medium sized tomatoes
1 large onion
3-4 cloves of garlic
1 inch of ginger
1/3 cup of raw cashews

2 tbsp vegetable oil/coconut oil
2 inch stick of cinnamon
2-3 bay leaves
3-4 cloves
3-4 green cardamom
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1 cup of cashew/almond milk
1/2 tsp garam masala (add this ingredient last!)
salt to taste

About 4 cups of vegetables of your choice diced/sliced
(we used 1 large potato, 200 gr mushrooms, 1 cup of frozen mixed veggies)
roasted cashews & cilantro for garnish

Cut tomatoes and onions into large chunks. Sliced ginger and smash garlic. On medium heat fry tomato, onion, garlic, ginger and raw cashews for 5 to 7 minutes or until slightly soft. Blend into a paste and set aside. In a large pot, heat up 2 tablespoons of oil on medium heat and add cinnamon stick, bay leaves, cloves & cardamom. Fry for 30 seconds. Add ground cumin, ground coriander & turmeric. Fry for an additional 30 seconds. Add tomato puree and 1 cup of cashew/almond milk into the spices and reduce heat to a low simmer for 10 minutes. In another pan, cook vegetables starting with hardest vegetable, add softer vegetables last. Add cooked vegetables into curry sauce and add garam masala & salt to taste. Cook for 1 minute. Garnish with cilantro and top with roasted cashews for extra protein. Serve with rice, naan or roti.

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Music by Birocratic
Song: Favela Beat


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