vegetable sabzi

Name: vegetable sabzi
Cuisine: Asian, Indian
Ingredients: 750g small new potatoes, halved; 1 butternut squash, peeled, deseeded and cut into chunks; 1 onion, roughly chopped; 1 tsp ground cumin; 1 tbsp tomato puree; 300ml boiling vegetable stock; 1 lime, halved; 250g cherry tomatoes, halved; 400g can kidney beans, drained and rinsed; 250g baby spinach leaves; 4 tbsp chopped fresh coriander; 2 tsp chopped fresh tarragon; 2 tsp chopped fresh dill; fat-tree natural yogurt sprinkled with paprika, to serve; 1/2 tsp turmeric

6 steps

Updated at: Thu, 17 Aug 2023 11:31:44 GMT

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Ingredients

4 servings

750gnew potatoes

small, halved

1butternut squash

peeled, deseeded and cut into chunks

1onion

roughly chopped

1 tspground cumin

1 Tbsptomato puree

300mlvegetable stock

boiling

1lime

halved

250gcherry tomatoes

halved

400gcan kidney beans

drained and rinsed

250gbaby spinach leaves

4 Tbspfresh coriander

chopped

2 tspfresh tarragon

chopped

2 tspfresh dill

chopped

fat-tree natural yogurt

sprinkled with paprika, to serve

½ tspturmeric

Instructions

Step 1

Preheat the oven to 180°C, Cook the potatoes and squash in a saucepan of lightly salted boiling water over a high heat for 7-8 minutes.

Step 2

Drain well

Step 3

Meanwhile, place a large non-stick roasting tin over a high heat.

Step 4

Add the onion, turmeric, cumin, tomato puree and half the stock and stir well, Turn the heat down to very low and cook for 5 minutes or until softened, stirring occasionally,

Step 5

Add the potatoes, squash and all the remaining ingredients except the herbs, Stir well, transfer to the oven and roast for 20 minutes,

Step 6

Squeeze the juice from the hot lime halves over everything and stir in the fresh herbs, Season to taste and serve with the yogurt.