Veg Curry Recipe

Prepare vegetables

Peel the potatoes and carrots. Cut potatoes and carrots into 1-inch cubes. Chop the bell pepper into 1-inch pieces, break cauliflower into bite-sized florets, finely chop the onion, and roughly chop the tomatoes. If using frozen peas, measure and set aside to thaw slightly.

Sauté aromatics

Heat 2 tbs oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add 1 tsp cumin seeds and 1 tsp mustard seeds (if using). When they sizzle and pop (about 30 seconds), add the chopped onion and sauté until translucent and starting to brown at the edges, about 5-7 minutes. Add the minced garlic and grated ginger and cook 1 minute until fragrant.

Cook tomatoes

Add the chopped tomatoes and cook, stirring occasionally, until they soften and begin to break down, 4-6 minutes. If tomatoes are very dry, add 1-2 tbs water to help them break down.

Bloom the spices

Reduce heat to medium-low. Add 1 tsp turmeric, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala, 1 tsp red chili powder, 1.5 tsp salt, and 1/2 tsp black pepper to the tomato-onion mixture. Stir and cook for 1-2 minutes so the spices bloom and become aromatic. If mixture sticks, add a splash (1-2 tbs) of water.

Add vegetables

Add the cubed potatoes, carrots, cauliflower florets, bell pepper pieces and peas to the pan. Stir well to coat all vegetables with the spiced tomato mixture.

Add liquid and cook

Pour in 2 cups water or vegetable stock, stir, and bring to a gentle boil. Reduce heat to a simmer, cover partially, and cook until the potatoes and carrots are tender when pierced with a fork, about 15-20 minutes. Stir occasionally and check liquid level; add up to 1/2 cup more water if it looks too thick or is sticking.

Finish with coconut milk

Once vegetables are tender, stir in 1/2 cup coconut milk (optional) and simmer uncovered for 3-4 minutes to meld flavors and thicken slightly. Taste and adjust salt, pepper, or chili. Stir in 1 tbs lemon juice.

Sprinkle chopped fresh cilantro over the curry and remove from heat. Serve hot with rice, naan, or roti.