Description
This vibrant 20-minute Indian curry features a medley of fresh vegetables simmered in fragrant spices and creamy coconut milk. Perfect for a quick, wholesome meal, this dish combines mushrooms, bell peppers, and cherry tomatoes with aromatic curry leaves and garam masala for an authentic taste of India. Serve it hot with rice for a satisfying vegan dinner full of color and flavor.
Ingredients
Scale
Vegetables
- 16 oz cremini mushrooms or button mushrooms, sliced
- 1 large bell pepper, thinly sliced into 1/2-inch long pieces
- 1 large or 2 small jalapeno peppers, deseeded (optional for less heat), thinly sliced
- 1-inch piece ginger, thinly sliced
- 1 medium shallot, thinly sliced
- 10 cherry tomatoes, halved
- 4 spring onions, chopped
- 15-20 curry leaves (optional)
Spices & Seasoning
- 1 tsp black mustard seeds
- 1/4 tsp turmeric
- 1-2 tsp garam masala or curry powder
- 1 tsp paprika (optional, for deeper color)
- Salt and ground black pepper to taste
- 2 tbsp lemon juice
Others
- 1 tsp avocado oil or any neutral oil
- 1 cup canned coconut milk (not from the carton)
Instructions
- Heat the oil and spices: Heat the oil in a large saucepan over medium heat. Add the mustard seeds and let them sputter and crackle, releasing their flavor.
- Sauté aromatics: Add the shallots, ginger, jalapeno peppers, and curry leaves if using. Season with salt and black pepper. Sauté for a couple of minutes until the shallots begin to soften and become translucent.
- Add vegetables: Add the sliced bell peppers and mushrooms to the pan. Sauté for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften but still retain some bite.
- Incorporate spices and coconut milk: Sprinkle in the turmeric, garam masala, and paprika if using. Stir well to coat the vegetables in the spices. Pour in half of the coconut milk and bring the mixture to a boil over medium-high heat.
- Cook until vegetables are tender: Let the curry simmer for a couple more minutes until the vegetables are cooked to your preference — tender but not mushy.
- Finish curry: Stir in the remaining coconut milk and adjust the salt if needed. Warm through gently without bringing it back to a boil. Turn off the heat.
- Add fresh elements: Stir in the lemon juice, halved cherry tomatoes, and chopped spring onions for fresh acidity and crunch.
- Serve: Serve the curry hot or warm, paired with steamed rice for a complete and satisfying meal.
Notes
- This curry is highly adaptable – swap in your favorite seasonal vegetables.
- Removing seeds from the jalapenos reduces heat without losing flavor.
- Serve with basmati or jasmine rice to soak up the delicious sauce.
- Using canned coconut milk ensures a creamy texture and richer flavor compared to carton varieties.
- For vegan protein boost, add cooked chickpeas or tofu cubes.
Nutrition
- Serving Size: 1 serving
- Calories: 187 kcal
- Sugar: 6 g
- Sodium: 23 mg
- Fat: 14 g
- Saturated Fat: 12 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
