Veggie Curry Recipe

Curry

1. 1

   Prep

   Peel and finely chop the yellow onion. Peel and mince the garlic cloves. Peel and grate (or finely chop) the ginger. If using, finely slice the green chili. Chop the tomatoes. Peel and dice the potatoes into 1–1.5 cm cubes. Slice the carrots, cut cauliflower into florets, and slice the red bell pepper. Measure spices and open the coconut milk and stock.

2. 2

   Heat oil and soften aromatics

   Heat a large heavy-bottomed pot or deep skillet over medium heat. Add 2 tbsp vegetable oil. When the oil is hot and shimmering, add the chopped onion. Sauté, stirring occasionally, until the onion is soft and just turning golden, about 8–10 minutes.

3. 3

   Add garlic, ginger and chili

   Add the minced garlic, grated ginger, and sliced green chili to the onions. Cook for 1–2 minutes, stirring, until fragrant but not browned.

4. 4

   Toast spices

   Stir in 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric and 1 tsp garam masala. Cook the spices with the aromatics for 1–2 minutes, stirring constantly, to bloom their flavors. If the mixture looks too dry, add a splash (about 1 tbsp) of the vegetable stock to prevent sticking.

5. 5

   Add tomato and tomato paste

   Add the chopped tomatoes and 1 tbsp tomato paste to the pot. Cook, stirring occasionally, until the tomatoes break down and become saucy, about 5–7 minutes. Use the back of a spoon to mash the tomatoes slightly as they cook.

6. 6

   Add vegetables and stock

   Add the diced potatoes, sliced carrots, cauliflower florets and sliced red bell pepper to the pot. Pour in 250 ml vegetable stock and stir to combine, making sure vegetables are mostly submerged. Bring to a gentle simmer over medium-high heat.

7. 7

   Simmer until vegetables are tender

   Reduce heat to medium-low and cover the pot partially. Simmer gently for 15–20 minutes, stirring occasionally, until the potatoes and carrots are fork-tender and the cauliflower is cooked through. If the curry thickens too much before the vegetables are done, add up to 50 ml more stock or water.

8. 8

   Finish with coconut milk and peas

   Stir in 400 ml coconut milk and 1 cup frozen peas. Increase heat just enough to bring the curry back to a gentle simmer, then cook uncovered for 4–6 minutes more to heat the peas and allow the flavors to meld. Taste for doneness.

9. 9

   Season and balance

   Stir in 1.5 tsp salt and 1 tsp sugar. Adjust seasoning to taste — add more salt, a pinch more sugar if the tomatoes are acidic, or a little additional curry powder for more intensity. If you prefer a thinner curry, add 1–2 tbsp more stock.

10. 10

    Brighten and garnish

    Remove the pot from heat. Stir in 1 tbsp fresh lime juice. Sprinkle 1/4 cup chopped fresh cilantro over the curry and gently fold to combine.

11. 11

    Serve

    Serve the veggie curry hot with rice, naan or your preferred side. Leftovers keep well in the refrigerator for 3–4 days and can be gently reheated on the stovetop.