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Indian-Style Vegetable Curry Recipe

This Indian-Style Vegetable Curry is a rich, flavorful dish made with a medley of fresh vegetables simmered in a spiced, creamy curry sauce. Perfect for vegetarians, vegans, or anyone craving a warm, comforting meal, this curry pairs wonderfully with rice, naan, or roti.

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Wooden spoon or spatula
  • Measuring spoons and cups

Ingredients

  • For the Curry Base:
  • 2 tablespoons vegetable oil or coconut oil
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1- inch piece of ginger grated
  • 2 medium tomatoes finely chopped (or 1/2 cup canned tomatoes)
  • 1/2 cup coconut milk or heavy cream
  • 2 cups vegetable broth or water
  • Spices:
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper optional, for heat
  • Salt and black pepper to taste
  • Vegetables:
  • 1 cup cauliflower florets
  • 1 cup diced potatoes
  • 1 cup diced carrots
  • 1/2 cup green beans trimmed
  • 1/2 cup frozen or fresh peas
  • 1/2 cup diced bell peppers
  • For Garnish:
  • Fresh cilantro leaves chopped
  • Lemon wedges

Instructions

  • Sauté the Aromatics:
  • Heat oil in a large pot over medium heat. Add cumin seeds and cook for 30 seconds until aromatic. Stir in onions, garlic, and ginger. Sauté until onions are soft and golden, about 5-7 minutes.
  • Add the Spices:
  • Stir in turmeric, coriander, ground cumin, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
  • Cook the Base:
  • Add the chopped tomatoes and cook until they break down and form a thick paste, about 5 minutes.
  • Simmer the Curry:
  • Pour in the vegetable broth and bring it to a gentle simmer. Add the potatoes and carrots first, as they take longer to cook. Cover and cook for 10 minutes.
  • Add the Vegetables:
  • Stir in the cauliflower, green beans, bell peppers, and peas. Cover and cook for another 10 minutes or until all vegetables are tender.
  • Finish with Coconut Milk:
  • Stir in the coconut milk or cream and garam masala. Simmer for 2-3 minutes to let the flavors meld. Adjust salt and pepper to taste.
  • Garnish and Serve:
  • Garnish with fresh cilantro and serve hot with steamed basmati rice or warm naan. Add a squeeze of lemon juice before eating for an extra burst of flavor.