It is a common misconception that a curry or gravy can only be thick and creamy with the addition of cream, butter or curd.
In this recipe you will not need any of those things, not even vegan curd because it is not readily available everywhere. This recipe is not only for vegans but anyone in general, because it is extremely flavoursome and easy.
- For the curry – Heat some oil in a pan and add chopped onion, garlic, ginger, curry leaves and green chillies. Sauté it for 2-3 minutes, add chopped tomatoes and fennel seeds.
- Once the onions turns translucent, remove the pan from the heat and keep it aside to cool down.
- For the main sabzi – While it cools down, start sautéing cubed capsicums and onions in another pan (you can use the same pan, just transfer the mixture into a grinder and let it cool down)
- Grind the mixture we made for the curry WITH cashew nuts until it turns into a smooth silky paste.
- Once the capsicum and onions are almost cooked add the paste and sweetcorn, mix everything well.
- Make sure you have drained the water properly out of the sweetcorn.Add all the spices and gram flour once the paste leaves a little oil. If you think the curry is very thick you can add water. Do not worry as the curry will not lose its creamy texture as the addition of gram flour balances it out.
- Close the lid and let it cook for 5 minutes.
- Serve hot with paratha’s and garnish with chopped coriander and sesame seeds.
You can add any other vegetables like cauliflower, french beans, carrots etc. The choice is yours. You can also use the same exact curry recipe for multiple other sabzi’s 🙂
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