Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetable Curry: An Incredible Ultimate Recipe for a Wonderful Dish Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 31 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 26 minutes
  • Total Time: 36 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

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

  1. Heat Oil: Heat the vegetable oil in a large pot or skillet over medium heat, preparing the base for the curry.
  2. Sauté Onions: Add the chopped onion and cook until it becomes translucent, approximately 5 minutes, to release its natural sweetness.
  3. 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.
  4. Toast Seeds: Add cumin and mustard seeds and let them pop for around 30 seconds, which intensifies their flavors.
  5. Add Spices: Mix in turmeric, coriander powder, garam masala, and chili powder, forming a rich spice blend essential for the curry’s signature taste.
  6. Cook Vegetables: Incorporate the bell pepper, carrot, zucchini, cauliflower, and green beans, cooking for 5 to 7 minutes until the vegetables begin to soften.
  7. Add Coconut Milk: Pour the coconut milk and stir thoroughly to combine, adding a creamy texture to the curry.
  8. Add Broth: Pour in the vegetable broth or water and mix well, ensuring the curry has enough liquid to simmer.
  9. Simmer: Bring the curry to a gentle simmer, cover the pot, and cook for 20 to 25 minutes until all vegetables are tender.
  10. Season: Season with salt and pepper according to taste to balance the flavors.
  11. Garnish: Remove from heat and garnish with fresh cilantro for a bright, herbal finish.
  12. 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.