Mixed Vegetable Curry Recipe

Ingredients

• 3 tablespoons ghee or canola oil
• 1 teaspoon cumin seeds
• 1 large yellow onion, diced
• 1-2 serrano peppers, split lengthwise (optional)
• 4 cloves fresh garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 1/2 teaspoons Diamond Crystal kosher salt
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
• 1 medium carrot, cut into 1/2-inch cubes
• 2 1/2 cups cauliflower florets
• 1 red bell pepper, cut into 1-inch pieces
• 1 cup full-fat coconut milk
• 1 cup frozen peas
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Bloom the Spices and Build the Base

Heat the ghee in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Once the ghee is shimmering, add the cumin seeds. Let them sizzle and pop for about 30 seconds until they are fragrant.

Add the diced onion and the serrano peppers. Cook, stirring occasionally, for ~5-6 minutes, until the onion has softened and turned translucent.

Stir in the minced garlic and grated ginger and cook for one minute more, until very fragrant. Do not let the garlic brown.

Create the Spice Paste

Add the Kashmiri chili powder, ground coriander, garam masala, and turmeric to the pot. Stir constantly for about 30 seconds to toast the spices.

Pour in the canned tomatoes with their juices and add the kosher salt. Cook, stirring and scraping the bottom of the pot, for ~4-5 minutes. The mixture will darken and thicken into a concentrated paste. This is the flavor core of your curry.

Simmer the Vegetables

Add the potatoes and carrots to the pot and stir until they are thoroughly coated in the spice paste. Pour in the coconut milk, stir everything together, and bring to a simmer.

Once simmering, reduce the heat to low, cover the pot, and let it cook for 10 minutes.

Uncover and add the cauliflower florets and bell pepper. Stir, re-cover the pot, and continue to simmer for another ~15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork.

Finish and Serve

Stir in the frozen peas and cook for another 2-3 minutes, just until they are heated through.

Take the pot off the heat. Stir in the fresh cilantro and the lime juice. Taste the curry and add more salt if needed. Serve hot over rice or with naan.

Mixed Vegetable Curry

A good vegetable curry is all about building layers of flavor before you even add the vegetables. The process starts with blooming whole spices in hot fat, followed by creating a concentrated spice paste with aromatics and tomatoes. This ensures every vegetable is coated in a rich, fragrant sauce. Cutting all the vegetables to a uniform size is key to ensuring they cook evenly.

Prep Time15 minutes mins

Active Time40 minutes mins

Total Time55 minutes mins

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Ingredients

• 3 tablespoons ghee or canola oil
• 1 teaspoon cumin seeds
• 1 large yellow onion diced
• 1-2 serrano peppers split lengthwise (optional)
• 4 cloves fresh garlic minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 1/2 teaspoons Diamond Crystal kosher salt
• 1 14.5-ounce can diced tomatoes, undrained
• 2 medium Yukon Gold potatoes cut into 1/2-inch cubes
• 1 medium carrot cut into 1/2-inch cubes
• 2 1/2 cups cauliflower florets
• 1 red bell pepper cut into 1-inch pieces
• 1 cup full-fat coconut milk
• 1 cup frozen peas
• 2 tablespoons fresh cilantro chopped
• 1 tablespoon fresh lime juice

Instructions

• Heat the ghee in a Dutch oven over medium-high heat until shimmering.
• Add the cumin seeds and let sizzle for 30 seconds until fragrant.
• Add the onion and serrano peppers, cooking for 5-6 minutes until the onion is translucent.
• Add the garlic and ginger, cooking for 1 minute until fragrant.
• Stir in the chili powder, coriander, garam masala, and turmeric, cooking for 30 seconds.
• Add the tomatoes and salt, cooking for 4-5 minutes until thickened into a paste.
• Add the potatoes and carrots, stirring to coat with the spice paste.
• Pour in the coconut milk, bring to a simmer.
• Reduce heat to low, cover and cook for 10 minutes.
• Add the cauliflower and bell pepper, cover and simmer for 15-20 minutes until vegetables are tender.
• Stir in the peas and cook for 2-3 minutes until heated through.
• Remove from heat, stir in the cilantro and lime juice.
• Taste and adjust salt if needed.
• Serve hot over rice or with naan.

Notes

For a milder curry, omit the serrano peppers or reduce to one pepper.