Madras Vegetable Curry Vegetarian
Dive into the vibrant flavors of South India with this Madras Vegetable Curry, a satisfying vegetarian dish that's as nourishing as it is delicious. Packed with hearty potatoes, sweet carrots, tender cauliflower, and crisp green beans, this dish is simmered to perfection in a creamy coconut milk and vegetable stock base, infused with bold spices like turmeric, cumin, and Madras curry powder. The aromatic blend of fresh ginger, garlic, and optional curry leaves enhances the rich complexity of this plant-based curry. Ready in just an hour, this wholesome recipe is perfect for weeknight dinners or special occasions. Serve it hot with fluffy basmati rice or soft naan bread for the ultimate comfort meal that's vegan-friendly and bursting with authentic flavor.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, finely chopped
- 3 large Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 10 leaves Curry leaves (optional)
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 2 teaspoons Madras curry powder
- 0.5 teaspoon Cayenne pepper
- 2 large Tomatoes, chopped
- 1 cup Coconut milk
- 1 cup Vegetable stock
- 1 medium Potato, peeled and cubed
- 2 medium Carrot, sliced
- 2 cups Cauliflower florets
- 1 cup Green beans, trimmed and halved
- 0.5 cup Frozen green peas
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes until softened and golden.
Stir in the garlic, ginger, and curry leaves (if using). Cook for 1-2 minutes until fragrant.
Add the ground turmeric, coriander, cumin, Madras curry powder, and cayenne pepper. Stir well to coat the onions and create a spice paste.
Add the chopped tomatoes and cook for 5 minutes, stirring frequently, until they break down and form a thick base.
Pour in the coconut milk and vegetable stock, stirring to combine.
Add the potato, carrot, cauliflower, and green beans. Bring the mixture to a boil, then lower the heat to a simmer.
Cover and cook for 20-25 minutes, stirring occasionally, until the vegetables are tender.
Add the green peas and salt, cooking for an additional 5 minutes.
Taste and adjust the seasoning as needed. Stir in the fresh cilantro and lemon juice before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3158 mg | 137% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 55.0 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4457 mg | 95% | |
*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.
