Indian Vegetable Curry – Vegan, Vegetarian, Delicious

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 3 minutes.

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 3 minutes.

Step 5: Incorporate Ginger-Garlic Paste

Stir in 1 tablespoon of ginger-garlic paste. Cook for an additional 3 minutes, 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 5 minutes, 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 3-4 minutes.

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 6-7 minutes, 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.

• 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.

• Add carrots or mushrooms along with the potatoes and eggplant for more variety.

• Experiment with other vegetables like peas, spinach, or zucchini.