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Vegetable Curry

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A hearty, aromatic vegetable curry simmered in a creamy spiced sauce, perfect served with rice or naan.

Ingredients

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  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 2 medium potatoes, diced
  • 2 carrots, sliced
  • 1 cup cauliflower florets
  • 1 cup green beans, cut into 1-inch pieces
  • 1 cup coconut milk
  • 2 cups vegetable broth
  • 1 cup peas (fresh or frozen)
  • Salt, to taste
  • Black pepper, to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Heat the oil in a large pot over medium heat.
  2. Add the chopped onion and sauté for 5 minutes until softened.
  3. Stir in the garlic and ginger; cook for 1 minute.
  4. Add curry powder, turmeric, cumin, and paprika; stir and cook for 30 seconds to release flavors.
  5. Add potatoes, carrots, cauliflower, and green beans; toss to coat in the spices.
  6. Pour in the coconut milk and vegetable broth. Stir well.
  7. Bring to a simmer, cover, and cook for 20–25 minutes until vegetables are tender.
  8. Add peas and cook for 3–4 more minutes.
  9. Season with salt and pepper to taste.
  10. Serve hot, garnished with fresh cilantro if desired.

Notes

  • Adjust spice level by adding chili flakes or fresh chilies.
  • Swap vegetables based on what’s available—sweet potatoes, bell peppers, and spinach work well.
  • For a thicker curry, simmer uncovered for a few extra minutes.

Nutrition

Find it online: https://tastyera.com/vegetable-curry/