Description
A simple and flavorful Indian-style vegetable curry made with mixed vegetables, aromatic spices, and optional creamy cashew sauce. This vibrant curry is perfect for a wholesome meal served with rice, roti, naan, or bread and is suitable for those looking for a delicious vegetarian dish with a balance of fresh ingredients and warm spices.
Ingredients
Scale
Spices & Aromatics
- 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)
- 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
- 1 tablespoon kasuri methi (optional, dried fenugreek)
Vegetables
- 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 if desired)
- ¼ cup sweet corn kernels (optional)
- 1 cup (3 medium) pureed tomatoes (or finely chopped, avoid tangy tomatoes)
- 1¼ to 2 cups hot water (use as required)
Optional Creamy Base
- 20 cashews (or ½ cup thick coconut milk or 1½ tablespoon nut butter, see notes)
- 2 to 3 tablespoons water for soaking cashews
Garnish
- 2 to 4 tablespoons coriander leaves, chopped
Instructions
- Prepare Cashew Cream: Soak 20 cashews in half a cup of hot water for 15 minutes. Then grind into a smooth puree using the soaking water. You can add more water if needed. Skip this step if using coconut milk as creamy base.
- Sauté Spices and Aromatics: Heat 2 to 3 tablespoons of oil in a pan over medium heat. Add ½ teaspoon cumin seeds, 3 cardamoms, 1 inch cinnamon stick, and 1 bay leaf or a sprig of curry leaves. Once they become fragrant, add finely chopped onion and sauté until golden brown.
- Add Ginger Garlic Paste and Green Chili: Stir in 1 tablespoon ginger garlic paste and the green chili, and cook for 1-2 minutes until the raw smell disappears.
- Add Tomato Puree and Spices: Pour in 1 cup pureed tomatoes and cook for 5-6 minutes until the oil starts to separate. Then add Kashmiri red chili powder, garam masala, cumin powder, coriander powder, turmeric, and salt. Mix well and cook for 1-2 minutes.
- Add Vegetables: Add chopped carrots, potatoes, green beans, peas, cauliflower florets, and optional sweet corn kernels to the pan. Stir to coat all vegetables evenly with the spices.
- Add Cashew Cream or Coconut Milk: Mix in the prepared cashew cream or substitute with ½ cup thick coconut milk or 1½ tablespoon nut butter for richness and creaminess.
- Add Water and Simmer: Pour 1¼ to 2 cups hot water as needed to make the curry sauce. Cover and cook on medium-low heat for about 20 minutes or until the vegetables are tender and cooked through.
- Finish with Kasuri Methi and Coriander: Crush and sprinkle 1 tablespoon kasuri methi over the curry, stir gently. Garnish with 2 to 4 tablespoons chopped coriander leaves just before serving.
Notes
- This vegetable curry is versatile and can be customized with your favorite vegetables.
- Cashew cream adds richness but can be replaced with coconut milk or nut butter for a dairy-free option.
- Adjust chili powder and green chili according to spice preference, especially for children.
- Serve hot with steamed rice, roti, naan, or your preferred flatbread.
- For a thicker curry, reduce the amount of water added or cook uncovered to evaporate excess liquid.
Nutrition
- Serving Size: 1 serving
- Calories: 179 kcal
- Sugar: 10 g
- Sodium: 711 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.03 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
