Curried Veggies Recipe

Prep

Wash, peel and cut the potatoes into 1/2-inch cubes. Peel and slice the carrots. Cut cauliflower into bite-size florets. Trim and cut green beans. Chop any seasonal veg into similar-size pieces so everything cooks evenly. Measure peas and set aside.

Heat a large wide skillet or sauté pan over medium heat. Add the vegetable oil and butter (if using). When hot, add mustard seeds (if using) and let them pop for 20–30 seconds.

Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.

Add the minced garlic, grated ginger, and chopped green chili. Sauté for 1 minute until fragrant, taking care not to burn the garlic.

Lower the heat slightly and add ground turmeric, cumin, coriander, curry powder, smoked paprika (if using) and red pepper flakes. Stir continuously for 30–45 seconds so the spices bloom and become fragrant but do not burn.

Add the diced tomatoes and cook 2–3 minutes, stirring, until they begin to break down and incorporate with the spiced aromatics.

Add the diced potatoes and carrots to the pan first. Stir to coat with the spiced tomato mixture. Pour in the vegetable broth or water (about 1 cup), bring to a simmer, then cover and cook for 8 minutes.

After 8 minutes, add cauliflower florets and green beans. Stir, cover, and continue simmering for another 6–8 minutes, or until the potatoes are tender and the vegetables are nearly cooked through.

Stir in the peas and any quick-cooking seasonal veg (e.g., bell pepper or zucchini). Pour in the coconut milk, stir gently, and simmer uncovered for 3–4 minutes to meld flavors and thicken the sauce slightly.

Taste and season with salt and black pepper. If the curry tastes flat, add the lemon or lime juice a little at a time to brighten the flavors.

Sprinkle garam masala over the curry, stir, and cook for 30 seconds more. Turn off the heat and stir in chopped cilantro.

Serve hot with steamed rice, naan, or flatbread. Leftovers store in an airtight container in the refrigerator for up to 4 days; reheat gently, adding a splash of water if needed to loosen the sauce.