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Many Parsis will tell you that vegetables belong in the garden, not on a plate, but we grew up eating plenty of salad and vegetables with every meal. What I wanted to do was create a curry with flavour that would complement a range of vegetables that didn't require meat of any kind.


This Parsi Vegetable Curry is a tasty curry which you can pack full of your favourite vegetables. Usually when we make it we use a combination of courgette, cauliflower, peas, sweetcorn and potato, but you can use whatever you prefer. 


Parsi Vegetable Curry (serves 4)

    1. Lightly fry the contents of the spice kit in one tablespoon of ghee (or oil) for two minutes.
    2. Stir in 400g of chopped tomatoes (blended if preferred).
    3. Add 300g of any vegetables of your choice.
    4. Add 200ml of boiling water.
    5. Stir in 100ml of single cream.
    6. Leave to simmer for 15 minutes or until the vegetables are cooked to your liking.

    Serve with white basmati rice and soft, warm naan

  • Onion, cumin, coriander, peppercorn, cardamon, turmeric, fenugreek, garlic, cinnamon and chilli powder. 

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