Bombay Madness
Indulge in the vibrant and aromatic flavors of *Bombay Madness*, a hearty vegetarian curry that brings the essence of Indian street food straight to your kitchen. This one-pot wonder combines a medley of tender mixed vegetables simmered in a creamy coconut milk base, infused with the bold, fragrant spices of garam masala, cumin, turmeric, and a hint of cayenne for the perfect kick. With its irresistible blend of savory tomatoes, zesty ginger, and fresh cilantro, this dish is both comforting and packed with depth. Ready in just 45 minutes, it’s perfect for weeknight dinners or casual entertaining. Serve it with fluffy basmati rice or warm naan bread for a complete and satisfying meal that captures the spirit of Bombay. Perfect for curry lovers, this easy recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.25 teaspoon cayenne pepper
- 2 medium tomato, finely chopped
- 1 cup coconut milk
- 2 cups mixed vegetables (e.g., diced carrots, green beans, peas, and diced potatoes)
- 0.5 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 2 servings basmati rice or naan bread (optional, for serving)
Instructions
Heat the vegetable oil in a large skillet or deep pan over medium heat.
Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the minced ginger and garlic, cooking for another 1-2 minutes until fragrant.
Add the cumin seeds, ground coriander, ground turmeric, garam masala, and cayenne pepper. Stir to coat the onion mixture with the spices, cooking for 1 minute.
Add the chopped tomatoes and cook for 5-6 minutes, allowing them to break down into a thick paste.
Pour in the coconut milk and mix well to combine with the spice-tomato mixture.
Add the mixed vegetables and stir. Cover the pan with a lid and simmer on low heat for 20 minutes, stirring occasionally, until the vegetables are tender.
Season with salt and adjust spices as desired.
Garnish with chopped fresh cilantro before serving.
Serve hot with basmati rice or warm naan bread.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 45.9 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2325 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
