Vegetable Curry

A simple vegetable curry made with a variety of vegetables, spices, and herbs. This Indian-style dish is easy to make and tastes delicious. Perfect for serving with Riya's Naan, Chapatti, Rotti, or Paratha.

Ingredients 4 Servings

• 2 tbsp oil

• 1 cup onion / 1 large onion (finely chopped)

• 1 green chilli

• 1 tbsp ginger garlic paste (or 1 tbsp each grated or chopped)

• 1 cup (3 medium) pureed tomatoes (or finely chopped)

• handful of coriander leaves ( chopped for garnishing)

• 1 tablespoon kasuri methi (dried fenugreek) - optional

• 1 1/4 to 2 cups hot water (use as required)

• 20 cashews (or 1/2 cup thick coconut milk or 1 1/2 tablespoon nut butter)

• 3/4 to 1 cup carrot (peeled & chopped)

• 3/4 to 1 cup potatoes (peeled & chopped)

• 1/2 cup green beans (chopped)

• 1/2 to 3/4 cup fresh or frozen peas

• 1 1/2 cups cauliflower 

• 1/4 cup sweet corn kernels (optional)

• 3/4 to 1 1/4 tsp Kashmiri red chilli powder (adjust to taste)

• 1 tsp garam masala

• 1 tsp cumin powder

• 1 to 1 1/2 tsp coriander powder

• 1 tsp turmeric powder

• 1 tsp salt (adjust to taste)

• 1/2 tsp cumin seeds

• 3 cardamoms 

• 1 inch cinnamon 

• 1 bay leaf (or 1 sprig curry leaves)

Cooking Methods

Step 1

If using coconut milk, skip this step - To prepare cashew cream, soak the whole cashews in half a cup of hot water for 15 minutes. Blend them along with the soaking water until you achieve a smooth puree. You may add more water to reach the desired consistency.

Step 2

Add oil to a heated pan. Sauté the whole spices and curry leaves. Once they start to sizzle, incorporate the onions and green chilli. Sauté until they turn golden.

Step 3

Cook until the tomatoes break down and start to release their oils. Optionally, stir in the cashew cream or coconut milk, saving 2 tablespoons for garnish.

Step 4

Sauté all the vegetables for 2 to 3 minutes on medium-high heat. Add half of the hot water and stir well.

Step 5

Cover and cook over medium heat until the vegetables are tender enough to be pierced with a fork, adding more hot water only if necessary.

Step 6

Taste the dish and modify the salt and garam masala to your preference. Rub the kasuri methi between your palms and scatter it on top.

Step 7

Top the Vegetable Curry with chopped coriander leaves and either cashew or coconut cream. Pair it with Riya's Naan, Chapatti, Rotti, or Paratha.