Curried Veggies Recipe

Wash, peel (if using) and cut potatoes into 1-inch cubes. Slice carrots, trim and halve green beans, cut cauliflower/broccoli into bite-sized florets. Keep peas frozen until needed.

If using fresh tomatoes, core and chop finely.

Heat oil and temper seeds

In a large heavy skillet or saucepan over medium heat, warm 2 tablespoons oil until shimmering. Add cumin seeds and mustard seeds (if using). Let them sizzle and pop for about 20–30 seconds, stirring so they don't burn.

Sauté onion, garlic and ginger

Add the chopped onion and cook 5–7 minutes, stirring occasionally, until soft and translucent and starting to brown at the edges. Stir in the minced garlic and ginger and cook 30–45 seconds until fragrant.

Add ground spices

Lower heat slightly and add turmeric, ground coriander, ground cumin, red chili powder, and garam masala. Stir continuously for 30–60 seconds so the spices bloom but do not burn. If the pan becomes too dry, add a teaspoon of the broth to loosen the spices.

Stir in the diced tomatoes and cook 2–3 minutes until they soften and start breaking down.

Add the potatoes and carrots to the pan and toss to coat in the spiced tomato mixture.

Pour in 2 cups of the vegetable broth (reserve 1 cup) and bring to a gentle simmer. Cover and cook for 10 minutes.

Add cauliflower florets and green beans, pour in remaining 1 cup broth if needed to mostly cover the vegetables, stir, cover, and simmer for another 8–10 minutes until all vegetables are fork-tender but not mushy.

Stir in the frozen peas, coconut milk, lemon juice, salt, and sugar (if using). Simmer uncovered 3–5 minutes to heat through and let the sauce thicken slightly. Taste and adjust salt, lemon, or spice (add more chili powder for heat).

If the curry is too thin, continue to simmer uncovered a few minutes. If too thick, add up to 1/2 cup water or broth to reach desired consistency.

Stir in chopped cilantro and sliced green chilies (if using). Remove from heat and let rest 2 minutes to allow flavors to meld.

Serve hot with steamed rice, naan, or flatbread. Leftovers keep refrigerated for 3–4 days and reheat on the stove or microwave, adding a splash of water if saucy consistency has reduced.