Indian Vegetable Curry
Dive into the vibrant world of flavors with this Indian Vegetable Curry, a nourishing and spice-infused marvel that's as colorful as it is delicious. Perfectly balanced with aromatic cumin seeds, fiery garam masala, and fresh ginger, this hearty dish combines a medley of wholesome vegetables like cauliflower, carrots, potatoes, and green beans simmered in a rich tomato base. A splash of lemon juice and a sprinkle of fresh cilantro elevate the profile of this comforting curry, making it ideal for pairing with fluffy steamed rice or warm, pillowy naan. Ready in just an hour, this vegetarian Indian recipe is both healthy and irresistibly flavorful—perfect for weeknight dinners or impressing guests with authentic Indian cuisine.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 small green chili, chopped
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 4 large fresh tomatoes, pureed
- 1 teaspoon salt
- 2 cups cauliflower, cut into florets
- 1 large carrot, sliced
- 1 cup green beans, cut into 1-inch pieces
- 1 medium potato, diced
- 1 medium red bell pepper, chopped
- 1 cup green peas
- 2 cups water
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pot and sauté for about 5 minutes until the onion becomes soft and translucent.
Stir in the minced garlic, grated ginger, and chopped green chili. Cook for 1-2 minutes until the raw aroma disappears.
Add the ground turmeric, coriander, cumin, and garam masala to the pot. Stir well to coat the onion and garlic mixture with the spices.
Pour in the pureed tomatoes and salt. Cook for about 5-7 minutes, stirring occasionally, until the tomato mixture thickens and releases oil from the sides.
Add the cauliflower florets, sliced carrot, green beans, diced potato, chopped red bell pepper, and green peas to the pot. Stir to combine with the tomato base.
Pour in the water and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the vegetables are tender.
Check the seasoning and add more salt if needed.
Stir in the chopped cilantro and lemon juice. Mix well and turn off the heat.
Serve hot with steamed rice or warm naan.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 16.8 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1424 mg | 30% | |
*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.
