Vegetarian Madras Curry
Dive into the vibrant flavors of South India with this Vegetarian Madras Curry! Packed with a medley of hearty vegetables like potatoes, carrots, green beans, and cauliflower, this dish is simmered in a rich, fragrant sauce made with coconut milk, tomato puree, and traditional spices like turmeric, garam masala, and Madras curry paste. The sizzling mustard and cumin seeds, aromatic curry leaves, and a kick of green chilies elevate this curry into a true flavor explosion. Perfectly balanced between bold spiciness and creamy smoothness, it pairs beautifully with steamed basmati rice or fluffy naan bread. This one-pot vegetarian delight is not just nutritious but also a feast for the senses. Ready in about an hour and serving up to four, it’s an easy and satisfying way to bring authentic Indian cuisine to your table! Keywords: Vegetarian Madras Curry, Indian curry recipe, easy vegetarian dinner, coconut curry, creamy curry with vegetables.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 10 leaves curry leaves
- 2 pieces green chilies, slit lengthwise
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons Madras curry paste
- 1 cup tomato puree
- 2 medium potatoes, diced
- 2 medium carrots, diced
- 150 grams green beans, chopped
- 150 grams cauliflower florets
- 1 teaspoon salt
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the mustard seeds and cumin seeds and let them sizzle for about 30 seconds until the seeds start to pop.
Add the chopped onions and sauté them until they become translucent, about 5 minutes.
Stir in the ginger paste, garlic paste, curry leaves, and green chilies. Cook for another 2 minutes to allow the flavors to meld.
Add turmeric powder, coriander powder, red chili powder, and garam masala. Cook for 1 minute, stirring continuously, to toast the spices.
Mix in the Madras curry paste and tomato puree, stirring well to combine. Cook for about 3 minutes until the mixture reduces slightly and the oil starts to separate.
Add the diced potatoes and carrots, followed by the chopped green beans and cauliflower florets. Stir well to coat the vegetables with the spicy mixture.
Pour in the coconut milk and water, and then add salt. Stir to mix everything thoroughly. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes or until the vegetables are tender.
Stir occasionally and adjust seasoning if needed. If the curry is too thick, add a little more water to reach your desired consistency.
Once the vegetables are cooked through, remove from heat and garnish with fresh chopped cilantro.
Serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 13.3 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 992 mg | 21% | |
*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.
