Description
A vibrant and flavorful Vegetable Curry recipe that combines a medley of fresh vegetables simmered in a rich coconut milk and aromatic Indian spices. This comforting dish is perfect served with rice or naan and makes a wholesome, satisfying meal for any day of the week.
Ingredients
Scale
Spices and Aromatics
- 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)
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
Vegetables
- 1 onion, chopped
- 1 bell pepper, diced
- 1 medium carrot, chopped
- 1 medium zucchini, chopped
- 1 cup cauliflower florets
- 1 cup green beans, trimmed and cut
Liquids & Oils
- 2 tablespoons vegetable oil
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth or water
Additional
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Heat the oil: In a large pot or skillet, heat 2 tablespoons of vegetable oil over medium heat until hot.
- Sauté onions: Add the chopped onion to the pot and cook, stirring occasionally, until translucent and soft, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
- Toast seeds: Add cumin seeds and mustard seeds to the pot. Let them pop and release their aroma for about 30 seconds.
- Add spices: Stir in turmeric powder, coriander powder, garam masala, and chili powder. Mix well to coat the onions and spices evenly.
- Add vegetables: Add diced bell pepper, chopped carrot, chopped zucchini, cauliflower florets, and trimmed green beans. Cook the vegetables for 5 to 7 minutes, stirring occasionally, until they begin to soften.
- Pour in coconut milk: Add the can of coconut milk to the pot and stir to combine all ingredients thoroughly.
- Add broth: Pour in 1 cup of vegetable broth or water and mix well to create the curry sauce.
- Simmer: Bring the curry to a gentle simmer. Cover the pot with a lid and cook for 20 to 25 minutes until all vegetables are tender and the flavors meld together.
- Season: Remove the lid, season the curry with salt and pepper to taste, and stir to combine.
- Garnish: Remove the pot from heat and garnish the curry with fresh chopped cilantro.
- Serve: Serve the vegetable curry hot alongside cooked rice or warm naan bread for a complete meal.
Notes
- Adjust chili powder to control the heat level according to your preference.
- Use fresh vegetables for the best flavor, but frozen can be substituted if needed.
- For a richer curry, add a splash of heavy coconut cream or yogurt before serving.
- This curry can be made ahead and reheated—it often tastes better the next day as flavors develop.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
