Vegetable Pathia

This aromatic vegetable pathia perfectly balances sweet, spicy, and tangy flavors in one comforting bowl. Packed with tender vegetables and warming spices, it's a versatile weeknight dinner that pairs beautifully with rice or naan bread.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 165kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

1 tsp cumin seeds
½ tsp fenugreek seeds
2 tbsp coconut oil
1 onion sliced
20 g fresh ginger grated
2 garlic cloves crushed
1 tsp garam masala
2 tbsp tomato puree
1 tin 400g chopped tomatoes
½ cup water
1 tsp turmeric
½ tsp chili powder
2 dollops coconut or soy yogurt
150 g petit pois peas
¼ tsp salt
1 tbsp light brown sugar
A handful baby spinach
A handful fresh coriander

Instructions

Heat coconut oil in a large pan over medium heat. Add cumin and fenugreek seeds, frying until aromatic and fragrant.
Add sliced onion, grated ginger, and crushed garlic to the pan. Cook until the onion becomes soft and translucent.
Stir in garam masala, tomato puree, chopped tomatoes, turmeric, and chili powder. Add water and mix well to combine all ingredients.
Blend in the coconut or soy yogurt and sweeten with brown sugar, stirring until well incorporated.
Add petit pois and salt to the mixture. Simmer for 8 minutes until the peas are tender.
Remove from heat and stir in baby spinach and fresh coriander just before serving.

Notes

Adjust spice levels by adding more or less chili powder to suit your preference

If the curry becomes too spicy, add extra yogurt or a pinch more sugar to balance the flavors

Substitute petit pois with frozen green beans, cauliflower florets, or bell peppers based on availability

This curry can be made ahead and reheated - the flavors actually improve overnight

Serve with basmati rice, naan bread, or chapati for a complete meal

For a protein boost, add cubed paneer or chickpeas during the simmering stage

Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months

Nutrition