Classic Indian Vegetable Curry
Traditional dish · Indian
A rich and aromatic vegetable curry featuring a blend of traditional Indian spices, coconut milk, and a medley of fresh vegetables.
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Ingredients
- Ghee or vegetable oil2 tbsp
- Cumin seeds1 tsp
- Turmeric powder1 tsp
- Coriander powder2 tsp
- Garam masala1 tsp
- Ginger, grated1 tbsp
- Garlic, minced1 tbsp
- Onion, finely chopped1 medium
- Tomatoes, pureed1 cup
- Coconut milk1.5 cups
- Mixed vegetables (e.g., cauliflower florets, potatoes cubed, carrots sliced, peas)4 cups
- Saltto taste
- Wateras needed
- Fresh cilantro, chopped (for garnish)2 tbsp
Steps
- 1
Heat ghee or oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them splutter.
- 2
Add chopped onion and sauté until golden brown.
- 3
Stir in grated ginger and minced garlic, cook for 1 minute until fragrant.
- 4
Add turmeric powder, coriander powder, and garam masala. Stir well and cook for 30 seconds.
- 5
Pour in the pureed tomatoes and cook, stirring occasionally, until the oil starts to separate from the masala, about 5-7 minutes.
- 6
Add the mixed vegetables and coconut milk. Stir to combine.
- 7
Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until vegetables are tender. Add water if the curry becomes too thick.
- 8
Season with salt to taste. Stir in fresh cilantro just before serving.
