Description
A simple vegetable curry filled with warm spices, tender vegetables, and a silky coconut sauce, perfect for a weeknight dinner.
Ingredients
Scale
- 400 g mixed vegetables (cauliflower, potatoes, carrots, bell pepper)
- 1 medium onion (150 g, diced)
- 3 garlic cloves (9 g, minced)
- 1 tbsp fresh ginger (6 g, grated)
- 1 tsp cumin seeds (2 g)
- 1 tsp mustard seeds (2 g)
- 2 tsp ground coriander (4 g)
- 1 tsp ground cumin (2 g)
- 1 tsp turmeric (2 g)
- 1 tsp garam masala (2 g)
- 400 g canned crushed tomatoes (14 oz)
- 400 ml full-fat coconut milk (1 can)
- 240 ml vegetable broth or water (1 cup)
- 2 tbsp neutral oil (30 ml)
- 1½ tsp kosher salt (9 g)
- ½–1 tsp red chili flakes
- 2 tbsp fresh cilantro (chopped)
- 1 tbsp lime juice
Instructions
- Prep and measure everything: Dice onion, mince garlic, grate ginger, and chop mixed vegetables.
- Heat oil in a Dutch oven and toast cumin and mustard seeds for 30–45 seconds.
- Add onion and cook until translucent, about 5 minutes.
- Stir in garlic, ginger, and ground spices; cook for 1 minute.
- Pour in crushed tomatoes and vegetable broth; simmer for 8–10 minutes.
- Introduce first the potatoes and carrots, then cauliflower and bell pepper; cover and simmer for 10–12 minutes.
- Finish with coconut milk, chili flakes, lime juice, and cilantro; simmer for another 3–5 minutes.
Notes
For a creamier sauce, stir in cashew cream at the end. Adjust spices and acidity to taste for flavor balance.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 280
- Sugar: 8g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg