Salaam Bombay vegetable curry with chickpeas and cachumber salad

Indian Spice Recipe

Salaam Bombay vegetable curry with chickpeas and cachumber salad

Recipe Background

From the very heart of the iconic city of Mumbai (formerly Bombay), this recipe is a streetfood classic. Filled with a delicious medley of vegetable goodness, this meal is incredibly simple to make and highlights the essence of the spices used for centuries and allows the full warmth of our Salaam Bombay blend to take centre stage.

Matched with a refreshing tomato driven salad, rice, yoghurt and chutney, everyone will adore this. Pair with a King Valley Gewurztraminer.

Ingredients

Ingredients
500g potato – medium dice
500g Pumpkin – medium dice
500g Sweet potato – medium dice
1 can chickpeas
500g frozen spinach
100g green beans cut in 2 cm lengths
30g Silk Road Spice co. Salaam Bombay spice blend
1 bunch coriander
1 brown onion – diced
½ red onion sliced
3 tomatoes diced
½ cucumber diced
1 can tomato puree
1 can coconut cream
3 cloves garlic
Salt
2 Tbsp Ghee

Method

Dice the potato, pumpkin, and sweet potato

Heat ghee in a pan, finely chop garlic and onion, then sauté in a pot with the spices

Add the diced vegetables , coconut cream and tomato puree

Simmer until almost cooked through.

Add the frozen spinach, chickpeas and green beans – cook for a further 10 minutes on low

For the salad:

Toss diced tomato, diced cucumber, sliced red onion and coriander in a bowl

Finish with mango chutney and yoghurt

Serve with coconut rice