This vegetable curry is colorful and full of flavor! With a mix of fresh veggies and cozy spices, it warms you up inside. Plus, it’s super easy to make!
Whenever I make this, I can’t help but feel good about eating all those veggies! Serve it with rice or bread, and you have a meal that’s both tasty and satisfying. Yum!
Key Ingredients & Substitutions
Vegetable Oil: I like using vegetable oil because it has a high smoke point and a neutral flavor. If you’re looking for a healthier option, you can use olive oil or coconut oil for a slight flavor boost.
Curry Powder: This is key for flavor. If you want a different kick, try garam masala or homemade curry blends. Just keep in mind that each spice mix will change the flavor profile slightly.
Potatoes: I prefer using Yukon Gold for their creaminess, but any waxy potato like red or fingerling will work well too. You might substitute sweet potatoes for a different taste and added nutrition!
Coconut Milk: This ingredient adds creaminess. If you’re dairy-free, continue using coconut milk. You can also use almond milk or soy milk; just add a little more seasoning for flavor.
Fresh Herbs: I love garnishing with fresh cilantro, but parsley or basil can be great too, if you’re not a cilantro fan. Fresh herbs really brighten up the dish!
How Do You Achieve Perfectly Tender Vegetables?
To get the veggies tender but not mushy, the timing is crucial! Start with the sturdier ones like potatoes, carrots, and cauliflower.
- Cook them in the pot initially with the spices to let them absorb flavors.
- Add a bit of water or broth early on to create steam, helping them to cook through without burning.
- Keep an eye on them while simmering—tender should mean easy to pierce with a fork but still holding shape!
Finally, adding the green peas and red bell pepper last keeps them bright and crunchy. Enjoy your cooking!
How to Make Vegetable Curry?
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
Vegetables:
- 2 medium potatoes, diced
- 1 cup cauliflower florets
- 1 cup carrots, diced
- 1 cup green peas (fresh or frozen)
- 1 red bell pepper, diced
- 2 tomatoes, chopped
Liquids and Spices:
- 1 can (400 ml) coconut milk
- 2 cups vegetable broth or water
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- Salt to taste
For Garnish and Serving:
- Fresh cilantro, for garnish
- Naan or rice, for serving
How Much Time Will You Need?
This delicious Vegetable Curry takes about 10 minutes of prep time and around 25-30 minutes to cook. With a total of about 35-40 minutes, you’ll have a flavorful and healthy meal ready to enjoy!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the vegetable oil in a large pot over medium heat. Once the oil is hot, add the cumin seeds and sauté for about 1 minute until they start to crackle. This brings out their wonderful flavor!
2. Cooking the Onions:
Next, add the diced onion to the pot. Cook it for about 2-3 minutes until it becomes translucent. This is the base of your curry and adds lots of flavor.
3. Adding Garlic and Ginger:
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant. The smell will be amazing!
4. Adding the Vegetables:
Now, throw in the diced potatoes, cauliflower florets, and carrots. Stir everything well to coat the vegetables in the onion mixture. They’re all friends now!
5. Mixing in Spices:
Sprinkle in the curry powder, turmeric powder, and some salt. Mix thoroughly so that all the vegetables are evenly coated with the spices.
6. Including Tomatoes:
Add the chopped tomatoes to the pot and cook for 2-3 minutes until they soften and release their juices. This will add more depth to your curry.
7. Adding Coconut Milk and Broth:
Pour in the coconut milk and vegetable broth (or water). Bring the mixture to a boil, stirring occasionally to mix everything together.
8. Simmering:
Once it’s boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 15-20 minutes until the vegetables are tender. The flavors will come together beautifully!
9. Final Touches:
Stir in the green peas and diced red bell pepper, cooking for an additional 5 minutes. Check if you need to add more salt or seasoning.
10. Garnish and Serve:
Once your curry is cooked, remove it from the heat. Garnish with fresh cilantro to add a pop of color and flavor. Serve hot with naan or rice, and enjoy your delicious Vegetable Curry!
Can I Use Different Vegetables in This Curry?
Absolutely! Feel free to swap in your favorite vegetables or whatever you have on hand. Good options include zucchini, bell peppers, or green beans. Just make sure to adjust the cooking time based on how quickly they cook compared to the original veggies.
Can I Make This Curry Spicier?
Yes! To add heat, you can include chopped green chilies, cayenne pepper, or some red pepper flakes along with the curry spices. Start with a small amount, taste, and then adjust to your preferred spice level.
How to Store Leftovers
Store any leftover curry in an airtight container in the fridge for up to 3 days. If you’d like, you can freeze it for up to 2 months. Make sure to let it cool completely before freezing, and thaw in the fridge overnight when you’re ready to enjoy it again.
What Can I Serve with Vegetable Curry?
This curry pairs perfectly with naan or basmati rice. For a complete meal, consider adding a side of yogurt or a simple cucumber salad to balance the flavors and heat!
