Tastenexa
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Indian
Mix Vegetable Curry
50 min total20 prep30 cook4 servings320 cal
VegetarianVeganClassic
A colorful medley of seasonal vegetables simmered in an onion-tomato masala with warm ground spices. Wholesome and naturally vegan, it makes a comforting dinner with rice or roti.
Ingredients
produce
- 5 cupmixed vegetables (potato, carrot, beans, peas, cauliflower)
- 2onion
- 3tomato
- 1.5 tbspginger garlic paste
- 3 tbspfresh cilantro
pantry
- 1 tspground cumin
- 1 tbspcoriander powder
- 0.5 tspturmeric
- 1 tspred chili powder
- 0.5 tspgaram masala
- 0.25 cupvegetable oil
- 1.5 tspsalt
Steps
- Chop all the vegetables into similar bite-size pieces.
- Finely chop the onions and puree or finely chop the tomatoes.
- Heat the oil in a pot and sauté the onions until golden.
- Add the ginger garlic paste and cook until fragrant.
- Add the tomatoes, turmeric, cumin, coriander powder, red chili powder, and salt, and cook into a thick masala until the oil separates.
- Add the harder vegetables like potato and carrot and stir to coat.
- Pour in about 1 cup water, cover, and simmer 10 minutes.
- Add the quicker-cooking vegetables like beans, cauliflower, and peas.
- Cover and cook until all the vegetables are tender, about 10 more minutes.
- Sprinkle in the garam masala and adjust the salt.
- Garnish with fresh cilantro and serve with rice or roti.
Tips
- Cut vegetables to similar sizes so they cook evenly.
- Add hardier vegetables like potato and carrot first, then quicker-cooking ones later.
- Cook the masala until the oil separates before adding the vegetables for the best flavor.
- Finish with garam masala and fresh cilantro to lift the whole dish.
