Description
This vibrant and aromatic Vegetable Curry is a wholesome and flavorful dish perfect for any occasion. Made with a colorful mix of fresh vegetables simmered in a rich coconut milk and spice-infused sauce, this recipe offers a comforting and satisfying meal that’s both nutritious and easy to prepare.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 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)
- 1 bell pepper, diced
- 1 medium carrot, chopped
- 1 medium zucchini, chopped
- 1 cup cauliflower florets
- 1 cup green beans, trimmed and cut
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth or water
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Heat oil: Heat vegetable oil in a large pot or skillet over medium heat to prepare the cooking base.
- Sauté onion: Add chopped onion and cook until translucent, approximately 5 minutes, to develop sweetness and soften the texture.
- Add garlic and ginger: Stir in minced garlic and grated ginger, cooking for 1–2 minutes until fragrant to build aromatic depth.
- Toast seeds: Add cumin and mustard seeds, allowing them to pop for about 30 seconds to release their flavors.
- Add spices: Stir in turmeric powder, coriander powder, garam masala, and chili powder to coat the mixture evenly and infuse the curry with warm spices.
- Cook vegetables: Add bell pepper, carrot, zucchini, cauliflower, and green beans; cook for 5–7 minutes until the vegetables begin to soften but still retain some bite.
- Add coconut milk: Pour in the canned coconut milk and stir to combine thoroughly, which adds creaminess and flavor.
- Add broth: Mix in vegetable broth or water to adjust the curry’s consistency.
- Simmer: Bring the mixture to a gentle simmer, then cover and cook for 20–25 minutes until all vegetables are tender and flavors meld.
- Season: Add salt and pepper to taste, adjusting the seasoning as needed.
- Garnish: Remove from heat and garnish with fresh cilantro for added freshness and color.
- Serve: Serve the curry hot alongside cooked rice or naan bread to complete the meal.
Notes
- You can adjust the chili powder according to your preferred spice level.
- Use fresh vegetables of your choice or whatever you have on hand for variety.
- For a vegan option, ensure that the naan or bread served is also dairy-free.
- This curry tastes even better the next day as the flavors develop further.
- Leftovers can be refrigerated for up to 3 days or frozen for up to a month.
