What is Arabic Vegetable Curry?
– a selection of vegetables simmered with a blend of spices in a fragrant broth, a traditional Bahraini stew.
Recipe Intro
This delicious Arabic dish is known locally as salona – a traditional stew commonly found in Gulf countries, including Bahrain. It is a hearty and flavourful dish made by simmering various ingredients in a spiced broth.
It’s super easy and versatile to make, using whatever veggies you’ve got in the fridge, making it a great way to use up any leftovers. One-pot dish full of flavour.
Ingredients & Substitutes
- courgettes
- green beans
- carrots
- pepper
- chilli pepper
- onion
- garlic
- tomato paste
- sugar
- butter
Herbs & Spices
- coriander leaves
- ground coriander
- turmeric
- cinnamon
- sweet paprika
- Baharat spices
Other vegetables can be added to those listed to enrich the dish or simply use the ones available. You can mix red and green varieties.
Instead of courgettes, you can use aubergines. Additionally, consider adding parsnips, potatoes, broad beans and/or chickpeas.
If available, okra is a traditional option.
If Baharat spices are not available, you can make a mix using the following ingredients:
1/2 tsp cumin
1/2 tsp cloves
1/4 tsp cardamom
1/4 tsp ground nutmeg
How to make Arabic Vegetable Curry?
1. Start by giving all the vegetables a good wash and chop, ensuring they’re prepped for the pot. While you’re at it, gather and prepare all the essential spices too.
2. Heat oil and butter in a large pot, ensuring the butter melts completely before adding finely chopped onions, let them sizzle for 3 minutes. Then add garlic, and a medley of spices (except coriander leaves), and fry for 30 seconds.
3. Next, add diced vegetables and let them stew for approximately 10 minutes, stirring often.
4. Then add water, chopped tomatoes, tomato paste, freshly grated lemon zest and sugar, allowing the mixture to simmer for 20 – 30 mins, until the veggies are cooked and the sauce thickens.
5. In the last minute of cooking, add chopped fresh coriander leaves and a squeeze of lemon juice, and give it a final stir.
Depending on how you plan to serve this dish, adjust its consistency;
– If you’re serving it as a side dish, let it simmer longer to allow the liquid to evaporate, resulting in a thicker texture.
– For a traditional pairing with rice, leave it slightly more liquidy so that it can be absorbed well.
– If you prefer it as a nutritious and hearty soup, simply add some water during cooking and adjust the thickness to your liking.
This adaptability ensures that the dish can suit any meal occasion or preference.
How to serve Arabic Vegetable Curry?
Serve this flavourful stew piping hot with fluffy basmati rice or warm crusty bread to soak up the rich, aromatic sauce.
For a traditional touch, garnish with a sprinkle of freshly chopped coriander leaves or a dollop of creamy yoghurt.
Pair it with a refreshing side salad of mixed greens drizzled with lemon vinaigrette to balance the richness of the stew.
This versatile Arabic dish can be enjoyed as a comforting main course, a satisfying side dish, or a hearty soup, making it perfect for any meal occasion
Bon appétit! صحتين
Recipe Card
Arabic Vegetable Curry Stew – Bahraini Salona ( صالونة خضار )
Ingredients
- 1 tbsp butter - or ghee
- 1 tbsp oil
- 1 onion
- 4 cloves garlic
- 2 courgettes
- 5 – 6 green beans - large
- 1 – 2 carrot
- 1 pepper
- 1 chilli pepper
- 400 g chopped tomatoes - pelati
- 1 tbsp tomato paste
- 2 tsp brown sugar
- 1 lemon - juice and zest
- 2 tbsp coriander leaves
- 1/2 tsp black pepper
- 1/2 -1 tsp salt - to taste
SPICES
- 2 tsp sweet paprika
- 2 tsp turmeric
- 1 tsp cinnamon
- 1 tsp ground coriander
- 2 1/2 tsp Baharat spice
Instructions
- Prepare all vegetables by washing, peeling, and chopping them.
- Heat oil and butter in a large pot until the butter melts completely. Add finely chopped onions, and a medley of spices (excluding coriander leaves). Sauté for 2-3 minutes. In the last 30 seconds add chopped garlic.
- Add diced vegetables and stew for approximately 10 minutes, stirring often.
- Add chopped tomatoes, tomato paste, freshly grated lemon zest, and sugar. Add 200 ml of water and simmer for 20-30 minutes , until the sauce thickens and veggies are cooked.
- In the last minute of cooking, add chopped fresh coriander leaves and a squeeze of lemon juice. Stir well before serving.
Notes
What Eastern spices do you use often in your cooking?
What is your favourite Asian dish and why? Feel free to share your answers in the comments below! If you’ve tried the recipe, I would love to hear how it turned out! Bon Appetit!