Vegetable Curry
A flavorful and colorful vegetable curry, perfect as a centerpiece dish. This recipe creates a border of mixed vegetables surrounding a rich and aromatic curry sauce.
Ingredients
- 4 cups Mixed Vegetables (carrots, potatoes, cauliflower, peas, green beans) (Choose your favorite combination of vegetables, cut into bite-sized pieces.)
- 1 medium Onion (Finely chopped)
- 1 tablespoon Ginger (Grated)
- 2 cloves Garlic (Minced)
- 1 cup Tomato (Pureed)
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Chili powder (Adjust to taste)
- 0.5 teaspoon Garam masala
- 2 tablespoons Vegetable oil
- 1 cup Water
- 0.5 teaspoon Salt (To taste)
- 2 tablespoons Fresh cilantro (Chopped, for garnish)
Instructions
- 1Wash and chop all the vegetables into bite-sized pieces. Keep aside.
- 2Heat vegetable oil in a large pot or pan over medium heat. Add chopped onion and sauté until golden brown (about 5 minutes). Add grated ginger and minced garlic and sauté for another minute until fragrant.
- 3Add turmeric powder, cumin powder, coriander powder, and chili powder to the pot. Sauté for 30 seconds, stirring constantly, until fragrant. Add tomato puree and cook for 2 minutes, stirring occasionally.
- 4Add the chopped mixed vegetables to the pot. Stir well to coat the vegetables with the spice mixture. Add water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
- 5Stir in garam masala. Garnish with fresh cilantro. Serve hot with rice or naan bread.