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By Neha Agrawal
Indian Vegetable Curry is traditionally served with steamed rice, naan bread, or roti, and is garnished with fresh cilantro leaves. The dish is as visually appealing as it is delicious, with vibrant colors and a fragrant aroma that's sure to whet your appetite.
30 minutes or less
BUTCHER BOY VEGETABLE OILFor 1 gal
Durvesh Garam MasalaFor 100 GM
TATA SALTFor 1 KG
ROMA PLUM TOMATOFor 1 LBS
CARROTS LOOSEFor 1 LBS
Alreef Green Peas CanFor 400 GM
NURSERY PURIFIED WATERFor 128 OZ
Indian Vegetable Curry is a delightful and wholesome dish that showcases the rich flavors and vibrant colors of Indian cuisine. This aromatic curry brings together a medley of vegetables, aromatic spices, and a velvety sauce that's sure to tantalize your taste buds. As you take your first bite, you'll be greeted by a harmonious blend of spices that dance on your palate. The base of the curry is created by sautéing finely chopped onions, garlic, ginger, and green chilies until they release their enticing aroma. Then, a combination of ground cumin, coriander, turmeric, and red chili powder is added, infusing the curry with layers of warm, earthy, and slightly tangy flavors. The star of the dish is the assortment of colorful and nutritious vegetables that fill each spoonful. Imagine biting into tender chunks of potatoes, carrots, cauliflower florets, green beans, and plump green peas, all coated in the aromatic sauce. Each vegetable brings its own unique texture and taste, adding depth and variety to the dish.
Preparation Method for Indian Vegetable Curry Recipe
Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the chopped onions and sauté until they turn golden brown. Add the minced garlic, grated ginger, and chopped green chilies to the pot. Sauté for another 2 minutes until the raw smell disappears.
Reduce the heat to low and add the ground cumin, ground coriander, turmeric powder, red chili powder, garam masala, and salt. Stir well to combine the spices with the onion mixture. Cook for a minute to roast the spices and enhance their flavors.
Add the chopped tomatoes to the pot and cook until they soften and release their juices, about 5 minutes.Now, add the diced potatoes, carrots, cauliflower florets, green beans, and green peas to the pot. Stir well to coat the vegetables with the spice mixture.
Pour in the water and bring the curry to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the vegetables are tender. Stir occasionally to prevent sticking.
Once the vegetables are cooked, add the coconut milk to the pot and mix well. Simmer for an additional 2-3 minutes to allow the flavors to meld together. Turn off the heat and garnish the curry with freshly chopped cilantro leaves.
Serve the Indian Vegetable Curry hot with steamed rice or freshly Roti bread.
The below nutrition information is approximate based on the specific ingredients used and serving size.
Calories : 300
Sodium : 800 mg
Sugar : 10 g
Total Fat : 15 g
Carbohydrates : 35 g
Protein : 7 g
Saturated Fat : 10 g
Fiber : 9 g