The Chef

Restaurants

Meals

Drinks

Restaurants›Open Sesame Lebanese Grill›Veg Curry Recipe

Veg Curry Recipe

Name: Open Sesame Lebanese Grills VEG CURRY Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 pcs potato, medium, peeled and diced; 1 cup carrot, peeled and sliced; 2 cups cauliflower florets; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup frozen or fresh peas; 3 tbs vegetable oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 cup onion, finely chopped; 4 cloves garlic, minced; 1 tbs ginger, minced; 1 pc green chili, slit (optional); 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp red chili powder (or paprika); 1 tsp garam masala; 1.5 tsp salt; 2 cups tomatoes, chopped (or canned crushed tomatoes); 1 cup water or vegetable stock; 0.5 cup coconut milk (optional, for creamier curry); 1 tbs lemon juice; 0.5 cup fresh cilantro, chopped

Inspired by Open Sesame Lebanese Grill

Time45m

Serves4

Make Veg Curry Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables

2 pcs potato, medium, peeled and diced

1 cup carrot, peeled and sliced

2 cups Cauliflower florets

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup frozen or fresh peas

Base & Aromatics

3 tbs Tuscany sunflower oil

1 tsp mustard seeds

1 tsp cumin seeds

1 cup Onion, finely chopped

4 cloves Garlic, minced

1 tbs Ginger, minced

1 pc green chili, slit (optional)

Spices & Seasoning

2 tsp Ground coriander

1 tsp Ground cumin

1 tsp turmeric

1 tsp red chili powder (or paprika)

1 tsp Garam masala

1 1/2 tsp Celtic sea salt

Tomato & Liquids

2 cups tomatoes, chopped (or canned crushed tomatoes)

1 cup water or vegetable stock

1/2 cup coconut milk (optional, for creamier curry)

Finish

1 tbs ReaLemon lemon juice

1/2 cup Fresh cilantro, chopped

Method

Vegetables — prep and par-cook

Prep vegetables

Peel and dice the potatoes into 1/2-inch cubes, slice the carrot, trim and cut the green beans into 1-inch pieces, and break cauliflower into bite-size florets. Measure peas.

Par-cook potatoes and carrots: place potatoes and carrots in a medium saucepan, cover with water, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain and set aside.

If using frozen peas, thaw under warm water. Keep all vegetables ready to add to the curry.

Base & Aromatics — building the sauce

Heat a large wide skillet or deep saucepan over medium heat. Add vegetable oil and let it warm for 30 seconds.

Add mustard seeds and cumin seeds. When mustard seeds start to pop (about 20–30 seconds), add the chopped onion. Sauté, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add minced garlic, minced ginger, and slit green chili. Cook, stirring, for 1–2 minutes until fragrant but not browned.

Spices & Tomato — making the curry base

Reduce heat to medium-low. Add ground coriander, ground cumin, turmeric, and red chili powder. Stir continuously for 30–45 seconds to toast the spices and bloom their aroma.

Add the chopped tomatoes (or canned crushed tomatoes). Increase heat to medium and simmer, stirring occasionally, until the tomatoes break down and the oil begins to separate from the mixture, about 6–8 minutes. If the mixture seems very dry, add 2–3 tablespoons of water.

Season with salt. Taste and adjust lightly — the curry should be slightly concentrated since vegetables will be added.

Combine vegetables and simmer

Add the par-cooked potatoes, carrots, cauliflower florets, and green beans to the tomato-spice base. Stir gently to coat the vegetables with the sauce.

Pour in 1 cup of water or vegetable stock. Bring to a gentle simmer, cover partially, and cook for 8–10 minutes until the vegetables are tender and the flavors meld. Stir occasionally to prevent sticking.

Stir in peas and coconut milk (if using). Simmer 2–3 more minutes until peas are heated through and the sauce is slightly thickened.

Finish & garnish

Sprinkle garam masala over the curry and stir gently, cooking for 1 minute to combine flavors.

Turn off heat. Stir in lemon juice and chopped cilantro. Adjust seasoning with more salt or lemon juice to taste.

Let the curry rest for 3–5 minutes to allow flavors to settle, then serve hot.