Description
This vibrant Vegetable Curry recipe offers a delightful blend of aromatic spices and fresh vegetables simmered in creamy coconut milk. Perfect for a wholesome and comforting meal, it pairs wonderfully with rice or naan, making it an ultimate dish for both family dinners and casual gatherings.
Ingredients
Scale
Spices and Seasonings
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
Vegetables
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, diced
- 1 medium carrot, chopped
- 1 medium zucchini, chopped
- 1 cup cauliflower florets
- 1 cup green beans, trimmed and cut
Liquids and Oils
- 2 tablespoons vegetable oil
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth or water
Garnish and Serving
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Heat Oil: Heat the vegetable oil in a large pot or skillet over medium heat, preparing the base for the curry.
- Sauté Onions: Add the chopped onion and cook until it becomes translucent, approximately 5 minutes, to release its natural sweetness.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger and cook for 1 to 2 minutes until fragrant, enhancing the curry’s aroma.
- Toast Seeds: Add cumin and mustard seeds and let them pop for around 30 seconds, which intensifies their flavors.
- Add Spices: Mix in turmeric, coriander powder, garam masala, and chili powder, forming a rich spice blend essential for the curry’s signature taste.
- Cook Vegetables: Incorporate the bell pepper, carrot, zucchini, cauliflower, and green beans, cooking for 5 to 7 minutes until the vegetables begin to soften.
- Add Coconut Milk: Pour the coconut milk and stir thoroughly to combine, adding a creamy texture to the curry.
- Add Broth: Pour in the vegetable broth or water and mix well, ensuring the curry has enough liquid to simmer.
- Simmer: Bring the curry to a gentle simmer, cover the pot, and cook for 20 to 25 minutes until all vegetables are tender.
- Season: Season with salt and pepper according to taste to balance the flavors.
- Garnish: Remove from heat and garnish with fresh cilantro for a bright, herbal finish.
- Serve: Serve the vegetable curry hot alongside cooked rice or naan bread for a complete meal.
Notes
- Adjust chili powder to control the heat level according to your preference.
- Use fresh vegetables for the best flavor and texture, but frozen can be substituted if needed.
- For a richer curry, substitute vegetable broth with coconut water or add a dollop of yogurt before serving.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- This curry is naturally vegan and vegetarian-friendly, making it suitable for a variety of diets.