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Green Veggie Curry

Green Veggie Curry with Mini Parathas


An Indian-spiced green curry made from potatoes, cabbage, coriander and spinach topped with crispy nugget bits.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 2:30 hours |
  • Cook Time : 60 mins
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Homemade Parathas

1¼ C (310 ml / 156 g) cake flour
1 Tbsp (15 ml) olive oil + extra for brushing
¼ tsp (1,25 ml) salt
½ C (125 ml) water


1½ C (375 ml / 45 g) fresh coriander
1½ C (375 ml / 75 g) spinach, chopped
1 (120 g) medium onion, chopped
5 (20 g) cloves garlic
1 (2 g) green chilli
1 (5 g) knob of ginger, peeled and chopped
2 tsp (10 ml) garam masala
1 tsp (5 ml) salt
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) olive oil
1 tin (400 ml) coconut milk
1½ C (375 ml) water
3 (480 g) medium potatoes, peeled and diced
1½ C (120 g) red cabbage, diced
280g meat-free pieces

To Serve

¼ (30 g) medium red onion, finely chopped
handful coriander, finely chopped

Homemade Parathas

Mix all of the ingredients together by hand on a clean surface. Form the dough into a ball, cover and rest in a cool place for 30 minutes.

Roll the dough out to a thickness of 0,5 cm, brush the top with some oil and roll the dough up into a cylinder shape. Cover and refrigerate for a further 30 minutes.

Roll the dough out again to 0.5 cm. Repeat the process of brushing the dough with oil and resting for a further two times. Once you have rolled the dough into a cylinder for the third time, refrigerate for 10 minutes.

Heat a large cast iron pan over medium heat until hot. Cut the dough, that is rolled into a cylinder, into 8 equal rounds. Roll each round out to a thickness of 0.5 cm and brush on both sides with some olive oil. Cook each piece of dough in the hot pan until golden and tender, about 2-3 minutes per side. Keep the parathas warm under a clean dishcloth.


Combine the coriander, spinach, onion, garlic, chilli, ginger, garam masala, salt and turmeric in a food processor. Blend until smooth.

Heat the oil in a saucepan over medium heat; add the paste and fry for 2 minutes. Stir in the coconut milk, water and potatoes. Cover and simmer for 15 minutes. Add the cabbage and cover and simmer for a further 5 minutes. Season to taste.

Preheat the oven to 200 °C.

Arrange the meat free pieces on a baking tray and bake until crisp and golden, about 18 minutes. Cut the nuggets into bite-size chunks.

Top each portion of curry with a portion of meat free pieces, red onion and coriander. Serve the curry with homemade parathas on the side.

TIP: If the curry is too spicy, simply stir in some plain vegan nut yoghurt or more coconut milk once the curry is done.