40min 2 ppl
Vegetable Dopiaza
65 minutes
2 people
Hard
65 min · 11 steps
Hard: over 60 min or 12+ steps
340 kcalper person
Protein 12g
Carbs 52g
Fats 12g
About this dish
Root vegetables and chickpeas cooked in the classic double-onion sauce — the first batch of onions melts into a sweet, fragrant base while fried wedges stirred in at the end bring caramelised texture and body.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Carrotspeeled and cut into 2cm chunks1 medium
- Parsnipspeeled and cut into 2cm chunks1 medium
- Potatopeeled and cut into 2cm chunks0.5 large
- Onionslarge (1 finely diced, 0.5 cut into 2cm wedges)1.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly chopped0.5 small handful
Tins & Jars
- Tinned Chickpeasdrained and rinsed200 g
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
- Vegetable Stock75 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Green Cardamom Podslightly crushed1.5
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Salt to taste
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- Large heavy pan with lid
- Frying pan
- Chef's knife
- Cutting board
- Vegetable peeler
- Grater
- Wooden spoon
- Measuring spoons
- Colander
Method
1
Peel and cut the carrots, parsnips, and potato into 2cm chunks. Drain and rinse the chickpeas. Finely dice 1 onion and cut the remaining half into 2cm wedges, separating the layers. Mince the garlic, grate the ginger, and finely slice the green chilli.
Approx. 15 minutes
2
Heat 1.5 tbsp vegetable oil in a large heavy pan over medium heat. Add the cumin seeds and crushed cardamom pods and let them sizzle for 30 seconds until fragrant.
Approx. 1 minutes
3
Add the finely diced onion to the pan. Cook, stirring frequently, for 12 minutes until deep golden brown.
Approx. 12 minutes
4
Add the minced garlic, grated ginger, and sliced green chilli. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
5
Stir in the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes to toast the spices.
Approx. 2 minutes
6
Pour in the tinned chopped tomatoes and vegetable stock. Stir well to combine.
Approx. 1 minutes
7
Add the carrots, parsnips, and potato. Cover and cook on medium-low heat for 25 minutes, stirring occasionally, until the vegetables are tender.
Approx. 25 minutes
8
Meanwhile, heat the remaining 0.5 tbsp oil in a frying pan over high heat. Add the onion wedges and cook for 5 minutes until golden and charred at the edges. Set aside.
Approx. 5 minutes
9
Stir the chickpeas and fried onion wedges into the curry. Cook uncovered for 5 minutes until the sauce thickens.
Approx. 5 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Serve hot, scattered with the chopped fresh coriander.
Approx. 1 minutes
