Indian Vegetable Curry – Vegan, Vegetarian, Delicious
Recipe Summary
- This recipe guides you through making a delicious and hearty Indian vegetable curry that is both vegan and vegetarian-friendly. It features a rich blend of potatoes, eggplant, cauliflower, green beans, and bell peppers cooked in a flavorful tomato-based masala with aromatic spices.
All Ingredients - Main Ingredients
- Tomatoes 3 cups, diced
- Cauliflower 2 cups, florets
- Eggplant 2 cups, diced
- Potatoes 2 cups, diced
- Onion 1 cup, sliced
- Bell Peppers 2 cups, mixed colors, diced
- Green Beans 2 cups, trimmed and cut
- Fresh Chili 1/4 cup, chopped (or to taste)
- Ginger-Garlic Paste 1 tablespoon
- Coconut Oil 2 tablespoons
- Water as needed
- Cilantro as much or as little as you like, chopped
All Ingredients - Spices
- Cumin Seeds 2 teaspoons
- Salt 1 teaspoon
- Black Pepper 1 teaspoon
- Turmeric Powder 1 teaspoon
- Chili Powder 1 teaspoon
- Coriander Powder 1 teaspoon
- Cumin Powder 1 teaspoon
- Garam Masala Powder 1/2 teaspoon
Tools You'll Need
- Pan
Step-by-Step Instructions
Step 1: Heat Oil
Place a pan on above medium heat and add 2 tablespoons of coconut oil, melting it down.
Step 2: Temper Cumin Seeds
Add 2 teaspoons of cumin seeds to the hot oil and let them sizzle for a few seconds until fragrant.
Step 3: Sauté Onions and Potatoes
Add 1 cup of sliced onion and 2 cups of diced potatoes to the pan. Stir often and cook for about .
Step 4: Add Eggplant and Fresh Chili
Introduce 2 cups of diced eggplant and the chopped fresh chili to the pan. Continue to stir and cook for another .
Step 5: Incorporate Ginger-Garlic Paste
Stir in 1 tablespoon of ginger-garlic paste. Cook for an additional , ensuring it's well combined with the vegetables.
Step 6: Add Tomatoes and Powdered Spices
Add 3 cups of diced tomatoes along with 1 teaspoon each of salt, black pepper, turmeric powder, chili powder, coriander powder, and cumin powder. Stir well and cook for about , allowing the tomatoes to break down and release moisture.
Step 7: Add Cauliflower and Green Beans
Add 2 cups of cauliflower florets and 2 cups of green beans to the curry. Stir to combine and cook for .
Step 8: Add Bell Peppers and Simmer
Add 2 cups of mixed bell peppers and enough water to achieve your desired consistency. Reduce the heat to just above a simmer, cover, and cook for , or until the potatoes and other vegetables are tender.
Step 9: Finish with Garam Masala and Cilantro
Stir in 1/2 teaspoon of garam masala powder and a generous amount of chopped cilantro. Check for salt and adjust if necessary. Serve hot.
Pro Tips
• Use ripe, juicy tomatoes as they will break down more easily and contribute to a richer sauce.
• Cut vegetables into roughly similar sizes to ensure even cooking.
• Adjust the amount of fresh chili to your preferred spice level.
• Add water gradually to achieve your desired curry consistency.
• The curry is done when the potatoes are tender.
Recipe Variations
• Add carrots or mushrooms along with the potatoes and eggplant for more variety.
• Experiment with other vegetables like peas, spinach, or zucchini.
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