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Veggie Curry Recipe

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
Active Time40 minutes
Total Time55 minutes
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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.