Imagine a creamy, aromatic curry that bursts with vibrant vegetables and rich coconut milk, transporting your taste buds straight to the heart of India with every single bite. This Mixed Vegetable Curry isn't just another recipe—it's a culinary adventure that promises to elevate your home cooking from ordinary to extraordinary, delivering restaurant-quality flavor in just 35 minutes!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (carrots, peas, potatoes)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 can coconut milk
- 2 tbsp curry powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing your ingredients. Wash and chop the mixed vegetables into bite-sized pieces. You can use a combination of carrots, peas, and potatoes, but feel free to include other vegetables like bell peppers or green beans if you prefer.
- Next, peel and finely chop the onion. Mince the garlic cloves and grate the ginger. Set all the prepared ingredients aside.
- In a large pot or deep skillet, heat a tablespoon of oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and soft.
- Add the minced garlic and grated ginger to the pot, stirring continuously for another minute until fragrant. Be careful not to let the garlic burn.
- Sprinkle the curry powder over the sautéed onions, garlic, and ginger, stirring well to combine and toast the spices for about 1-2 minutes. This will enhance the flavor of the curry.
- Once the spices are well incorporated, add the mixed vegetables to the pot. Stir to coat the vegetables with the spice mixture, cooking for about 5 minutes.
- Pour in the can of coconut milk, stirring everything together. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Cover the pot and let the curry cook for about 15-20 minutes, or until the vegetables are tender and cooked through. Stir occasionally to prevent sticking.
- Once the vegetables are tender, taste the curry and adjust the seasoning if necessary. If you prefer a thinner consistency, you can add a splash of water or vegetable broth.
- Remove the pot from heat and let it sit for a few minutes. Serve the mixed vegetable curry hot, garnished with fresh cilantro on top.
- This curry pairs beautifully with steamed rice, naan, or your favorite flatbread. Enjoy your delicious and creamy mixed vegetable curry!
Tips
- Choose Fresh Vegetables: Select crisp, seasonal vegetables for the best texture and flavor. Cut them into uniform sizes to ensure even cooking.
- Toast Your Spices: Always toast curry powder briefly before adding liquid. This releases essential oils and deepens the curry's flavor profile.
- Don't Rush the Cooking Process: Allow the curry to simmer gently, which helps vegetables absorb the spices and coconut milk fully.
- Customize Your Heat: Adjust curry powder or add red chili flakes to control the spice level according to your preference.
- Garnish Generously: Fresh cilantro isn't just a garnish—it adds a bright, fresh contrast to the rich, creamy curry.Pro Tip: For an even more authentic taste, consider adding a splash of fresh lime juice just before serving to brighten the entire dish!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 5g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
