Veg Curry Recipe

Prepare vegetables

Peel and cut potatoes into 1-inch cubes, slice carrots, break cauliflower into bite-size florets, dice bell pepper, chop onion and tomato, and measure peas and spinach. Keep all vegetables ready.

Measure spices

Measure out all dry spices (coriander, cumin, turmeric, chili powder, garam masala, black pepper, salt) and keep them in a small bowl near the stove for quick use.

Heat a large deep skillet or medium saucepan over medium heat. Add vegetable oil. When oil is hot (shimmering), add mustard seeds and let them pop for 10–15 seconds. Then add cumin seeds and let them sizzle for 5 seconds.

Add the chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 6–8 minutes.

Stir in the minced ginger, garlic, and the slit green chili (if using). Cook for 1 minute until fragrant, taking care not to burn the garlic.

Add the chopped tomato to the pan. Cook until the tomato softens and the liquid reduces slightly, about 4–5 minutes. If using canned crushed tomato, simmer 3–4 minutes.

Sprinkle in the measured ground coriander, ground cumin, turmeric, red chili powder, and ground black pepper. Stir continuously for 30–45 seconds to bloom the spices and coat the onion-tomato mixture.

Add the potato, carrot, cauliflower, and bell pepper to the pan. Stir well to coat the vegetables with the spice mixture.

Pour in 2 cups of water or vegetable broth and add salt. Stir, bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 12–15 minutes until the potatoes and carrots are fork-tender and cauliflower is cooked through but not mushy.

Once the vegetables are nearly cooked, stir in the green peas and spinach (if using). Pour in the coconut milk and bring the curry back to a gentle simmer for 3–4 minutes to heat through and meld flavors. Do not boil vigorously to avoid splitting the coconut milk.

Taste and adjust seasoning: add additional salt, red chili powder, or a pinch of sugar if the tomatoes are too acidic. Stir in lemon juice to brighten the flavors.

Sprinkle garam masala over the curry, stir, and let it sit off heat for 1–2 minutes so the aroma settles.

Transfer the veg curry to a serving bowl. Garnish with chopped cilantro and toasted cashews or almonds if using. Serve hot with steamed rice, naan, or roti.