Vegetable Curry

May 23rd, 2012 filed under Gluten Free, Vegan, Vegetables Curry / Gravy, Vegetables Sauteed / Dry
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Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal.

Recipe will serve 4

Ingredients

  • Approx. 4 cups of mix vegetables
  • about 2 cups cauliflower cut into florets
  • 1 cup green peas
  • 1 carrot diced in about 1/2 inch pieces (gajar)
  • 1/2 cup sliced mushrooms, 1 zucchini small cut into bite size pieces with skin
  • 6 tomatoes medium size
  • 1/2  inch ginger
  • 1 green chili
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafetida (hing)
  • 1/4 teaspoon turmeric (haldi)
  • 1/4 teaspoon red pepper optional
  • 1 tablespoon coriander powder (dhania)
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon sugar adjust to taste
  • 1 tablespoon corn starch
  • 1/2 teaspoon garam masala, spice mix available in Indian grocery store
  • Approx. 2 tablespoons chopped cilantro (hara dhania)

Method

  1. Mix the cornstarch with ¼ cup of water and set aside.
  2. Blend 5 sliced tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
  3. Slice 1 tomato length wise into 8-10 pieces and set aside.
  4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
  5. Add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt. Cover the pot and cook for about 5 minutes.
  6. Add all the vegetables and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir few times in between. Vegetables should be tender not mushy.
  7. Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.
  8. Turn off the heat add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.

Enjoy the vegetable curry! Thank you

 


If you enjoyed the recipe for Vegetable Curry, here are more great recipes you should try from Manjula's Kitchen.

35 Responses to “Vegetable Curry”

  1. Debbie says:

    Are the 4 cups mixed vegetables in addition to the cauliflower, peas, carrots, mushrooms and zucchini? Because I was thinking of using 4 cups of frozen mixed vegetables, but then the extra peas and carrots seem redundant. Please advise ? Thank you :)

  2. Lewis says:

    Hey Manjula, how much do you mean when measuring in cups, like what kind and how much in one, please email me back the answer thanks for the great recipe.

  3. Pearl says:

    Dear Manjula,

    Thank you so much for this recipe as I was wondering what side dish to make for a gathering. This came in very handy! I’m planning to make this for a group of 10-12 people. Can you tell me the quantity for the ingredients you have used? Also how much corn starch should I use for this number? Thanks once again! Can’t wait to try this out!!

  4. Chantelle says:

    Hi Manjula, I subscribe to your YouTube channel… so when I googled “best vegetable curry recipe” and this page came up, I knew it could be trusted :)

    One question: where does one find asafetida? And if I can’t find it, what’s a good substitute?

  5. [...] Source - http://www.manjulaskitchen.com/2012/05/23/vegetable-curry/ [...]

  6. meenu says:

    thks 4 giving us simple uncomplicatd recp 4 r daily cooking. Looking forward 2 seeing u more.

  7. Your receipe is very useful to my kitchen. thankyou very well.

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