Bombay Vegetable Sauce
Serves: 6
Prep Time: 45 min
Cook Time: 15 min
Ingredients
1 Tsp
Coriander seeds
1/2 Tsp
Cumin seeds
1/2 Tsp
Fennel seeds
1/2 Tsp
Fenugreek seeds
6 Whole Green
Cardamoms
1/2 Tsp
Turmeric
1/2 Tsp
Freshly ground pepper
3 Tbsp
Vegetable broth
1 Large
Onion, sliced in half through the stem end, then cut into thin crescents
3 Cloves
Garlic, minced
1/2
Cinnamon stick
1
Red bell pepper, chopped
1
Yellow bell pepper, chopped
1
Jalapeno, seeded, finely chopped
3 Large
Portobello mushrooms, cut in half, then thickly sliced
28 Ounce Can
Tomatoes, diced and drained (reserve the juice)
15 Ounce Can
Garbanzo beans, drained and rinsed
4 Cups
Fresh baby spinach leaves
2 Tbsp
Mango chutney
1/3 Cup
Fresh cilantro, chopped
Directions
1
Place the 4 kinds of seeds and the cardamom into a dry non-stick frying pan. Cook and stir for about 1 minute. Remove from heat, cool, then crush using a mortar and pestle. Mix in the turmeric and black pepper. Set aside.
2
Place the vegetable broth in a large pot. Add the onion, garlic and cinnamon stick. Cook, stirring frequently, for about 5 minutes. Add the three kinds of peppers and the mushrooms. Cook and stir for 3 more minutes. Add the tomatoes, garbanzos, spinach, chutney, and 1/4 cup of the reserved tomato juice. Cook and stir for another 3-4 minutes. Season with a bit more pepper and some salt, if desired. Stir in the cilantro and let rest for a minute before serving.
3
Serve over brown rice, other whole grains, or in a bowl with some fresh Indian naan bread to soak up the juices.
4
This takes quite of bit of preparation, but then it goes together rather quickly. I have prepared all the spices and the vegetables a day ahead of time, and then easily cooked this just before serving. When fresh tomatoes are in season, I like to use them in this dish for a more authentic flavor. Use about 5 tomatoes, peel them with a serrated vegetable peeler, then coarsely chop them before using. You will also need to use an extra 1/4 cup of vegetable broth in place of the reserved tomato juice.
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