Print

Vegetable Indian Curry

Vegetable Indian Curry Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Craving a warm, comforting meal that’s ready in a flash? This vibrant vegetable curry is your answer! It’s packed with hearty veggies and a rich, creamy tomato gravy that tastes like it simmered for hours—but it’s on the table in about 30 minutes. Pure comfort in a bowl.

Ingredients

Scale

For the Aromatic Pastes:

  • 3 cloves garlic, peeled
  • 1-inch piece fresh ginger, peeled
  • 1 small jalapeño, seeded
  • 14.5 oz can diced tomatoes, undrained
  • 1 tbsp tomato paste

For the Spice Blend:

  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tsp ground ginger
  • ½ tsp Kashmiri chili powder (or a pinch of cayenne)
  • 1 tsp salt

For the Veggies & Gravy:

  • 1 tbsp vegetable oil
  • 1 medium yellow onion, chopped
  • 1 small red bell pepper, chopped
  • 8 oz carrots, chopped
  • 6 oz potatoes, cubed
  • 1 ½ cups vegetable broth
  • 8 oz cauliflower florets
  • ¾ cup sweet peas or chickpeas

For the Creamy Finish:

  • 1 tbsp maple syrup
  • 1 tsp cornstarch (+ 1 tsp water)
  • 5 oz plain Greek yogurt

Instructions

  1. Make the Pastes: In a blender, combine the garlic, ginger, and jalapeño with a splash of water. Blend until you have a smooth paste and set it aside. Without rinsing the blender, blend the diced tomatoes and tomato paste until smooth.
  2. Sauté the Base: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for 4-5 minutes, until softened and translucent.
  3. Bloom the Spices: Lower the heat and stir in all the ground spices (coriander, cumin, turmeric, ginger, chili powder, and salt). Cook for 1 minute, stirring constantly, until they smell incredibly fragrant. This is the secret to deep flavor!
  4. Build the Gravy: Stir in the ginger-garlic paste and cook for another minute. Add the blended tomatoes and maple syrup. Let it cook for 2-3 minutes until it thickens into a jammy paste.
  5. Simmer the Veggies: Pour in the vegetable broth, scraping up any bits from the bottom of the pot. Add the carrots and potatoes. Bring to a boil, then reduce to a simmer, cover, and cook for 5 minutes.
  6. Finish Cooking: Uncover the pot and stir in the cauliflower and peas. Let it simmer uncovered for another 10 minutes, or until the potatoes are fork-tender and the gravy has thickened slightly.
  7. Add the Creaminess: In a small bowl, mix the cornstarch with 1 tsp of water to create a slurry, then stir it into the curry to thicken. Now, turn off the heat! This is important. Let the curry cool for a minute, then slowly whisk in the Greek yogurt until smooth and creamy. Taste and add more salt if needed.

Notes

  • Serving Suggestions: This curry is perfect served over fluffy Basmati rice. Don’t forget some warm naan bread for scooping up every last bit of the delicious gravy!
  • Tips & Tricks:
    • Go Vegan: Easily make this vegan by swapping the Greek yogurt for 1 cup of full-fat coconut milk.
    • Meal Prep Hero: Chop your veggies and make the pastes up to 2 days in advance to make dinner time even faster.
    • Adjust the Heat: For a milder curry, leave out the jalapeño. For more of a kick, keep a few of the seeds in.
  • Storage & Reheating:
    • Leftovers are fantastic! Store in an airtight container in the fridge for up to 4 days. The flavors get even better overnight.
    • Reheat gently on the stovetop over low heat or in the microwave.

Find it online: https://masaladiaries.com/vegetable-indian-curry/