This vegetable karahi curry is my take on a classic Pakistani curry, loaded with mixed vegetables in a thick, generously spiced tomato gravy.
What is a Karahi?
Hailing from Northern India and Pakistan a Karahi curry is named after the bowl it is traditionally cooked and served in.
Most commonly associated with chicken and a mix of vegetables cooked in a spiced tomato sauce.
This version is vegan and uses vegetables that are very “British”. But the sauce is so very “Indian” or “Pakistani”.
And you most definitely should feel free to use whatever vegetables you have to hand. This vegetable karahi is a great way to empty that vegetable drawer.
Everything from cauliflower to sweet potatoes and swede to pumpkin would work a treat.
It is very similar to my mixed vegetable tagine in that sense.
Do You Need a Special Cooking Pot?
In short, No.
A Karahi is a cooking and serving bowl similar to the decorative bowl that I serve recipe like my chicken tikka masala in.
It is also known as a kadai and it is used because of its versatility.
It can deep fry, stew shallow fry and stir fry all in one convenient pan.
In many ways, it is similar to a wok, which is incidentally what I recommend cooking this recipe in.
Using a wok allows the sauce to sit a little deeper than in a frying pan.
But not as deep as in a traditional saucepan.
This helps the potatoes cook evenly and results in the sauce reducing by the right amount.
This recipe would be traditionally served with some form of bread.
As you can see from the images, I also serve this with rice, I don’t mind a carb overload every now and then.
Adding a pickle on the side also works really well, my favourite would be a lime pickle.
Finally fresh herbs and for me that does not have to mean coriander on a curry.
This recipe adores the mild onion flavour of snipped chives!
This Pakistani influenced vegan karahi curry is loaded with mixed vegetables cooked in a thick well-spiced tomato sauce.
- 100 g (2/3 Cup) Onion
- 200 g (1-1.5 Cups) New Potatoes
- 100 g (2/3 Cup) Carrot
- 200g (1-1.5 Cups) Green Beans
- 4 Garlic Cloves
- 1 Medium Red Chilli Pepper
- 1 Tbsp Cooking Oil
- 1/2 Tsp Kashmiri Chilli Powder
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1 Tsp Ground Turmeric
- 1/2 Tsp Ground Black Pepper
- 225 g (1 Cup) Tomato Passata
- 75 ml (1/3 Cup) Water
- 1/2 Tsp Light Brown Sugar
- 1 Tbsp Dried Fenugreek Leaves
- Salt to taste
- Bring a large pan of salted water to the boil.
- If your potatoes are larger than bite-size cut them in half or quarters.
- Throw in the potatoes and par boil for 10-12 minutes.
- Whilst the potatoes are boiling heat the oil in a wok over a medium heat.
- Top and tail the onion and cut into 8 wedges.
- Slice the carrot into 5mm thick rings.
- Add the carrot, onion to the pan and then cook for 10 minutes.
- Fish out the potatoes and add them to the wok with the carrots and onion and cook for 2 minutes.
- Mince the garlic cloves.
- Finely slice the red chilli.
- Add the garlic and red chilli to the vegetables.
- Add the chilli powder, turmeric, cumin, coriander and black pepper and stir for 30 seconds.
- Pour in the tomato passata and water, add the brown sugar and season with salt to taste.
- Sprinkle in the dried fenugreek, stir and allow to simmer for 15 minutes.
- Cut the green beans into 3-4cm lengths and add to the curry and simmer for a final 5 minutes before serving.
Amount Per Serving: Calories: 303Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 354mgCarbohydrates: 53gFiber: 12gSugar: 14gProtein: 9g
Calorific details are provided by a third-party application and are to be used as indicative figures only.