Vegetable Karahi
Vegetable Karahi
5 from 1 vote
Prep: 10 minutes
Cook: 30 minutes
Total Time 40 minutes
Servings: 4
Dive into the flavours of South Asia with our vegetable karahi, a vibrant, aromatic dish bursting with colour and spice. Perfect for food lovers seeking a healthy, vegetarian option without compromising on taste. 

Nutrition: per serving



  • 3 Potatoes
  • 2 Bell Peppers 1 green, 1 red
  • 2 Carrots
  • 1 Onion
  • 4 cloves Garlic
  • 1 inch Ginger
  • 2 Tomatoes
  • 2 tbsp Oil
  • 1 tbsp Cumin Seeds
  • 1 tbsp Coriander Seeds
  • 1 tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • 1 tsp Salt
  • 1 Coriander
  • 1 tsp Dried Fenugreek leaves
  • 500 ml Water


  • Begin by cutting the potatoes, bell peppers, and carrots into bite-sized pieces.
  • Finely chop the onion, garlic, and ginger, and dice the tomatoes.
  • In a large pan or wok (karahi), heat the oil over medium heat. Add the cumin seeds and coriander seeds, and fry for about a minute until they start to pop.
  • Introduce the chopped onion, garlic, and ginger to the pan, and cook for approximately 5 minutes until the onions turn translucent.
  • Add the chopped potatoes, bell peppers, and carrots to the pan, stirring well to combine with the onion and spices.
  • Incorporate the turmeric powder, chili powder, and salt, ensuring all the vegetables are evenly coated. Cook for about 3-4 minutes.
  • Introduce the diced tomatoes to the pan and cook for an additional 4-5 minutes until the tomatoes have softened.
  • Pour water into the pan and stir well.
  • Cover the pan and let the mixture simmer for around 20 minutes, or until the vegetables are cooked through and the sauce has slightly thickened.
  • Sprinkle dried fenugreek and fresh coriander leaves over the dish.

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