Vegetable Curry Recipe

Simple vegetable curry made with mixed vegetables, spices and herbs. This Indian style dish is easy to make and tastes delicious. Serve it with rice, roti, naan or bread.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time15

Cook Time25

Total Time40

Servings4 to 5

AuthorSwasthi

Ingredients (1 cup = 240ml )

2 to 3 tablespoons oil
1 cup (1 large) onion very finely chopped
1 green chili slit or chopped (optional, leave out for kids)
1 tablespoon ginger garlic paste (or 1 tablespoon each grated or crushed)
1 cup (3 medium) pureed tomatoes or finely chopped (avoid tangy tomatoes)
2 to 4 tablespoons coriander leaves (chopped to garnish)
1 tablespoon kasuri methi (optional, dried fenugreek)
1¼ to 2 cups Hot water (use as required)
20 cashews (or ½ cup thick coconut milk or 1½ tablespoon nut butter, read notes)

4½ cups Mixed Vegetables

¾ to 1 cup carrot (peeled, chopped, 1 medium)
¾ to 1 cup potatoes (peeled, chopped, 1 medium)
½ cup green beans (chopped or French beans)
½ to ¾ cup fresh or frozen peas
1½ cups cauliflower florets (substitute with peas, potatoes & carrots)
¼ cup sweet corn kernels optional

Ground Spices

¾ to 1¼ teaspoon Kashmiri red chili powder (adjust to taste, leave out for kids)
1 teaspoon garam masala or 1½ tablespoons mild Curry Powder as needed (adjust to taste)
1 teaspoon cumin powder (omit to use curry powder)
1 to 1½ teaspoon coriander powder (omit to use curry powder)
⅛ teaspoon turmeric (omit to use curry powder)
1 teaspoon salt (adjust to taste)

Whole Spices (Optional)

½ teaspoon cumin seeds + 3 cardamoms + 1 inch cinnamon + 1 bay leaf or 1 sprig curry leaves

How to make the recipe

Omit if using coconut milk - To make cashew cream, soak the whole nuts in half cup hot water for 15 minutes. Grind in a small grinder with the soaked water to a smooth puree. You can add more water to make a smooth puree.

How to Make Vegetable curry

Pour oil to a hot pan. Add the whole spices & curry leaves (optional). When they begin to sizzle, add the onions and green chili. Saute until golden.
Add the ginger garlic and saute for a minute. Lower the heat and stir in the ground spices, followed by tomatoes.
Saute until the tomatoes cook down and begin to release oils. Optionally add the cashew cream or coconut milk, reserving 2 tbsps. to garnish.
Add all the vegetables and saute for 2 to 3 mins on a medium high heat. Pour half of the hot water & mix well.
Cover and cook on a medium heat until the veggies are fork tender, adding more hot water only as required.
Taste test and add more salt and garam masala if required. Crush kasuri methi in your palms and sprinkle.
Garnish Vegetable Curry with chopped coriander leaves & cashew or coconut cream. Serve with fluffy Basmati Rice, Coconut Rice, Jeera Rice, Turmeric Rice, Chapati, roti, Naan

NUTRITION (estimation only)