Vegetable Curry

Vegetable Curry

This Vegetable Curry recipe is a nutritional powerhouse, brimming with vitamins, minerals, and antioxidants from a variety of colorful vegetables. The inclusion of spices like turmeric, cumin, and coriander adds flavor and potential health benefits such as improved digestion and reduced inflammation. With minimal oil and maximum flavor, this curry is a delicious and wholesome choice for supporting overall well-being.

Ingredients:

  • 2 tablespoons oil or ghee
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 green chili
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder 
  • Salt to taste
  • Assorted vegetables (e.g., potatoes, carrots, bell peppers, peas, cauliflower), chopped
  • 1/2 cup water
  • Fresh coriander leaves for garnish

Instructions:

Sauté Aromatics:

  • Heat oil or ghee in a kadhai or large skillet over medium heat. Add cumin seeds and let them splutter.
  • Add finely chopped onions and sauté until they turn translucent.

Add Ginger, Garlic, and Green Chili:

  • Add minced garlic, grated ginger, and slit green chili (if using). Sauté for a minute until aromatic.

Add Tomatoes and Spices:

  • Add finely chopped tomatoes to the kadhai. Cook until the tomatoes soften and oil starts to separate.
  • Stir in coriander powder, turmeric powder, red chili powder, and salt. Mix well.

Add Chopped Vegetables:

  • Add assorted chopped vegetables of your choice to the kadhai. Mix until the vegetables are coated with the spice mixture.

Cook Vegetables:

  • Pour water into the kadhai. Cover and cook the vegetables over medium-low heat until they are tender, stirring occasionally. Add more water if needed to prevent sticking.

    Garnish and Serve:

    • Once the vegetables are cooked to your liking, garnish the curry with fresh coriander leaves.
    • Serve the Vegetable Curry hot with rice, roti, or naan.