Veg Curry Recipe

Prepare vegetables

Peel and dice the potatoes into 1/2-inch cubes. Slice the carrot, break cauliflower into bite-sized florets, chop bell pepper and tomatoes, finely chop the onion, mince garlic and grate ginger. If using frozen peas, rinse and thaw briefly.

Heat a large, heavy-bottomed pan or skillet over medium heat. Add the vegetable oil and allow to warm for 30 seconds.

Add cumin seeds and mustard seeds (if using). Fry 20–30 seconds until fragrant and cumin begins to sputter. Add finely chopped onion and a pinch of salt; sauté 5–7 minutes until onion is soft and translucent and starting to brown at the edges.

Add minced garlic, grated ginger and slit green chili. Sauté 1 minute until aromatic but not burned.

Add chopped tomatoes and 1/4 teaspoon salt. Cook 4–6 minutes, stirring occasionally, until tomatoes break down and form a thick saucy mixture. If tomatoes are very dry, add 1–2 tablespoons water to help them soften.

Lower heat slightly and add turmeric, ground coriander, ground cumin, and red chili powder. Stir continuously and cook 1–2 minutes so the spices bloom and become fragrant. If the mixture sticks, add 1–2 tablespoons water to loosen.

Add diced potatoes, sliced carrot and cauliflower florets to the pan. Stir well to coat vegetables with the spice-tomato mixture.

Pour in 2 cups water or vegetable stock and add the measured salt. Increase heat to bring to a gentle boil, then reduce to a simmer. Cover and cook 12–15 minutes, stirring once or twice, until potatoes and carrots are nearly tender.

Add green peas and chopped bell pepper. Stir and continue to simmer uncovered 5–7 minutes until all vegetables are tender but not mushy.

Stir in coconut milk (if using) and garam masala. Simmer 2–3 minutes to meld flavors and warm the coconut milk. Taste and adjust salt and chili as needed.

Turn off heat. Stir in lemon juice and chopped cilantro.

If you prefer a thicker curry, simmer uncovered a few minutes longer to reduce liquid. For a smoother, creamier texture, use an immersion blender to pulse a portion (about 1 cup) of the curry and then stir it back in.

Serve the veg curry hot with steamed rice, naan, or roti. Garnish with extra cilantro and a wedge of lemon on the side.