Vegetable Curry Recipe Complete Recipe + Ingredients List

What is Vegetable Curry Recipe? – An introduction

Embarking on the journey to create a soulful dish can be quite the adventure. Now, let’s talk about a classic Vegetable Curry, a staple that resonates with the melody of Indian cuisine. The mere thought of its aromatic spices and vibrant vegetables cooked to perfection is enough to summon the most evasive of appetites. Whether you’re a seasoned home chef or a novice in the kitchen, this dish is forgiving and flexible, making it perfect for experimentation. Let’s dive into creating this comforting bowl of goodness that promises to deliver a punch of flavor and a touch of nostalgia for those familiar with Indian culinary delights.

Vegetable Curry Recipe Ingredients List

• 2 to 3 tablespoons oil
• 1 cup (1 large) onion (very finely chopped)
• 1 green chili ( slit or chopped (optional
• leave out for kids))
• 1 tablespoon ginger garlic paste ((or 1 tablespoon each grated or crushed))
• 1½ cups (4 medium) pureed tomatoes (or finely chopped (avoid tangy tomatoes))
• 2 to 4 tablespoons coriander leaves ((chopped to garnish))
• 1 tablespoon kasuri methi ((optional
• dried fenugreek))
• 1¼ to 2 cups Hot water ((use as required))
• 20 cashews ((or ½ cup thick coconut milk or 1½ tablespoon nut butter
• read notes))
• ¾ to 1 cup carrot ((peeled
• chopped
• 1 medium))
• ¾ to 1 cup potatoes ((peeled
• chopped
• 1 medium))
• ½ cup green beans ((chopped or French beans))
• ½ to ¾ cup fresh or frozen peas
• 1½ cups cauliflower florets ((substitute with peas
• potatoes & carrots))
• ¼ cup sweet corn kernels (optional)
• ¾ to 1¼ teaspoon Kashmiri red chili powder ((adjust to taste
• leave out for kids))
• 1 teaspoon garam masala
• 1 teaspoon cumin powder ((omit to use curry powder))
• 1 to 1½ teaspoon coriander powder ((omit to use curry powder))
• ⅛ teaspoon turmeric ((omit to use curry powder))
• 1 teaspoon salt ((adjust to taste))
• ½ teaspoon cumin seeds (+ 3 cardamoms + 1 inch cinnamon + 1 bay leaf or 1 sprig curry leaves)

Vegetable Curry Recipe Recipe

• To start, add The OG oil to a heated pan. Wait until you see it shimmering with anticipation.
• Throw in whole spices and curry stem leaves—a tantalizing option, but feel free to omit if you prefer.
• Watch the dance of spices, then introduce onions and green chili to the mix. Stir diligently until the onions attain a golden brown finesse.
• Mix in the ginger garlic and wait for just a moment—a minute is all it takes—before calming the fiery pan with ground spices, then immediately follow with tomatoes.
• Patience is key here; sauté the mixture until the tomatoes succumb to the heat and graciously begin to release their oils.
• To achieve that velvety texture, add the cashew cream or coconut milk, keeping a modest 2 tablespoons aside for a final flourish.
• Toss in the colorful array of vegetables, sautéing briskly for a brief 2 to 3-minute interlude over medium-high heat.
• Introduce the pan to half your hot water and stir in harmony. Cover and simmer on medium heat until each vegetable piece tenderly yields to a fork.
• Only pour in additional hot water if the veggies beckon for more moisture.
• Season to taste with salt and a hint more garam masala should your palate desire it.
• Crumble kasuri methi between your palms as if sprinkling magic, and watch it vanish into the curry.
• Crown your Vegetable Curry with a garnish of freshly chopped coriander and a drizzle of the reserved cashew or coconut cream.
• This dish finds its companions in the fluffy realms of Basmati Rice, the nutty embrace of Jeera Rice, or the cozy fold of Chapati.

Healthier Version of Vegetable Curry Recipe Recipe

• Opt for a splash of water or vegetable broth in place of The OG oil to sauté your spices and aromatics.
• Embrace the lightness of Greek yogurt or a low-fat coconut milk alternative if the richness of cashew cream feels a tad heavy.
• Load up on the vegetables, especially the non-starchy kind like bell peppers, cauliflower, and green beans, to increase the fiber content while keeping the calories low.
• Consider using whole grain rice or roti as an accompaniment to add a wholesome twist and extra fiber to your meal.

Vegetable Curry Recipe Recipe Nutritional Facts

Vegetable Curry Recipe is a Indian dish with a calorie count of 189 kcal calories per serving. Per serving, it is estimated to have 6 g carbohydrates, 7 g proteins, 15 g fats, 113 mg sodium and 1 g sugar!

To transform this already marvelous dish into a healthier version, take delight in the following tweaks In conclusion, this Vegetable Curry isn’t just a meal; it’s a vibrant tableau of colors, aromas, and flavors that brings the essence of Indian cuisine right to your table. Whether you stick to the classic version or opt for the healthier variation, what you get is more than sustenance; it’s a celebration of tradition and nourishment. So go ahead, indulge in the process, and serve a dish that’s sure to be more than just food—it’ll be a memory to savor.