Vegetable Indian Curry

Hey there, and welcome to my kitchen!

Today, I want to share a recipe that is basically a warm hug in a bowl. It’s my absolute favorite Indian vegetable curry. I’m always amazed by how a bunch of simple veggies can turn into something so incredibly flavorful with just the right mix of spices. It’s nourishing, comforting, and seriously satisfying.

Curries are a huge deal in Indian cooking, with a million different versions out there. They’re more than just a list of ingredients; they’re a whole technique, a tradition.

This recipe is my little twist on the classic tomato-and-onion curries you find in North India. We build up layers of flavor that make it taste like it’s been simmering for hours. The secret? A zesty ginger-garlic paste and a cool, creamy finish with Greek yogurt. It feels classic but also new and exciting.

I designed this for people like me who want that authentic, deep curry flavor but don’t have all day to cook. It’s my go-to for a quick weeknight dinner, and it’s special enough for a lazy weekend meal.

Ready? Let’s get into it.

Here’s What You’re In For

Before we start chopping, let’s get a quick lay of the land. This recipe is all about smart, simple steps that pack a huge flavor punch.

Time Commitment: We’re talking about 36 minutes total. That’s it!

• About 20 minutes to prep (chopping veggies, whizzing up pastes).
• A quick 16 minutes of actual cooking time.

Servings & Scaling: This recipe makes enough for 4 hungry people. If you’re just cooking for two or planning a big dinner for eight, scaling it is a piece of cake. Here’s a quick guide to help you out:

Ingredient	Yield: 2	Yield: 4 (Original)	Yield: 8
Onion	3 oz (85g)	6 oz (170g)	12 oz (340g)
Carrots	4 oz (113g)	8 oz (226g)	16 oz (452g)
Potatoes	3 oz (85g)	6 oz (170g)	12 oz (340g)
Veg Broth	¾ cup (177ml)	1 ½ cups (354ml)	3 cups (708ml)
Yogurt	2.5 oz (70g)	5 oz (141g)	10 oz (282g)

Difficulty Level: I’d call this Easy to Medium. The steps are super simple, but the list of ingredients might look a little long. The key is just to get everything ready before you start cooking—or mise en place, if you want to sound fancy. It’s a great recipe if you’re new to cooking with lots of spices and want to build some confidence.

Essential Equipment: You don’t need a pro kitchen, I promise!

• A blender or food processor.
• A large pot or Dutch oven with a lid.
• A small bowl and a whisk.

Meal Prep & Make-Ahead: Oh, yeah! This recipe is perfect for prepping ahead. You can chop your veggies and make the pastes a day or two in advance. Just store them in airtight containers in the fridge. Dinner will be on the table in less than 20 minutes.

What You’ll Need

A truly great curry is all about its ingredients working together. Let’s break down what we’re using. I think of this dish in four parts: the zesty paste, the spice blend, the veggies, and that creamy finish.

1. The Aromatic Paste (The Soul of the Curry)

This is our flavor foundation. We’re using 3 fresh garlic cloves and a 1-inch piece of fresh ginger. You have to use fresh here. Trust me, the stuff in the jar just can’t compete for that bright, punchy flavor. I once tried to shortcut with jarred ginger paste… never again. We’ll also add a small jalapeño for a little kick. If you don’t like a lot of heat, just make sure to scrape out all the seeds.

2. The Spice Blend (The Heart of the Flavor)

This is where the magic happens.

• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tbsp ground coriander
• 1 tsp ground ginger
• ½ tsp Kashmiri chili powder (This is more for a beautiful red color than for crazy heat. If you can’t find it, a tiny pinch of cayenne works too.)
• 1 tsp salt

3. The Hearty Vegetables (The Body of the Dish)

I love this veggie combo because of all the different textures. We’ll use 8 ounces of sweet carrots and 6 ounces of hearty potatoes. They get so soft and soak up all that amazing gravy. Then we’ll add 8 ounces of cauliflower florets and ¾ cup of sweet peas or chickpeas near the end. Fresh or frozen peas are both fine!

4. The Creamy Finish (Brings It All Together)

This is the final touch! We’ll use 5 ounces of plain Greek yogurt to make the curry super creamy with a nice tang. And my secret ingredient? 1 tablespoon of maple syrup. I know it sounds a little weird in a curry, but it perfectly balances the tartness from the tomatoes and yogurt. It just works.

Let’s Get Cooking!

Alright, aprons on! Let’s do this. I’ll walk you through every step.

Stage 1: Creating the Flavor Base

First, let’s make our pastes. In your blender, toss in the peeled garlic, ginger, and seeded jalapeño with a tablespoon or two of water. Just enough to get it moving. Blend it until it’s a smooth, fragrant paste. The smell will be amazing—so sharp and zesty! Scrape that into a little bowl.

Don’t even bother washing the blender. Just add your chopped tomatoes and tomato paste and blend that until smooth, too.

Now, grab your big pot and set it over medium heat with some vegetable oil. When the oil shimmers, toss in your chopped onion and red bell pepper. Cook them for about 4-5 minutes. You want the onions to get soft and glassy, not brown.

Stage 2: Waking Up the Spices

This is my favorite part. Your kitchen is about to smell incredible.

Turn the heat down a little and add all your ground spices: cumin, turmeric, coriander, ground ginger, Kashmiri chili powder, and salt. Stir them around for about one minute. This is called “blooming,” and it basically wakes up the spices from a nap, making them way more flavorful. Watch them carefully so they don’t burn!

Now add your garlic-ginger-jalapeño paste. Cook for another minute until that raw smell is gone. Then stir in the blended tomatoes and the maple syrup. Let this cook for 2-3 minutes, stirring now and then. You’ll see it turn into a thick, deep-red paste. That’s your concentrated flavor base right there.

Stage 3: Cooking the Veggies

Time to add the main event. Pour in the vegetable broth and use your spoon to scrape up any tasty brown bits stuck to the bottom of the pot. Stir in the carrots and potatoes.

Bring it to a boil, then lower the heat to a simmer, pop the lid on, and let it cook for 5 minutes. This gives our toughest veggies a head start.

After 5 minutes, take the lid off. Add the cauliflower florets and the peas or chickpeas. Give it all a good stir and let it simmer for another 10 minutes, without the lid this time. This helps the gravy thicken up while the cauliflower gets perfectly tender. You’ll know it’s ready when a fork slides easily into a piece of potato.

Stage 4: The Grand Finale

Almost there! To get that perfect, silky gravy, we’ll use a little cornstarch trick. In a small bowl, mix 1 teaspoon of cornstarch with a teaspoon of water until it’s a smooth paste. Stir this into the curry, and you’ll see the sauce thicken up right away.

Now for the most important part. Turn. Off. The. Heat.

I’m serious! This is the one step you can’t skip. If you add yogurt to a boiling-hot sauce, it can curdle and get grainy. Let the curry cool for just a minute. Then, slowly stir in the Greek yogurt. A whisk really helps here. If it separates a little bit, don’t panic! It will still taste amazing.

Give it a final taste. It might need one more pinch of salt to really make all the flavors sing.

Make It Your Own

The best thing about this recipe is you can totally play with it. Think of it as your template.

• Want to make it vegan? Easy. Swap the Greek yogurt for full-fat coconut milk or a creamy cashew paste.
• Like more heat? Leave a few seeds in your jalapeño or add an extra pinch of chili powder. For a milder version, just leave the jalapeño out.
• Feeling fancy? Garnish with some toasted nuts or a sprinkle of dried fenugreek leaves (Kasuri Methi) at the end.
• Use what’s in season! In the fall, butternut squash would be amazing instead of potatoes. In the summer, toss in some zucchini or sweet corn.

Time to Eat! (And What to Do with Leftovers)

And now, the moment of truth. My favorite way to serve this curry is piping hot over a big pile of fluffy Basmati rice. A side of warm naan bread is a must for scooping up every last drop of that gravy.

If you have leftovers (and that’s a big “if”), they’re fantastic. The flavors get even better the next day! Store them in an airtight container in the fridge for up to 4 days. Just reheat gently on the stovetop or in the microwave.

Enjoy every bite!

Print