Veg Curry Dinner Recipe

Prepare vegetables and tofu

Peel and cube potatoes, slice carrots, break cauliflower into bite-sized florets, trim and halve green beans. If using tofu, press for 15–30 minutes, then cut into 3/4-inch cubes.

Par-cook the firmer vegetables: in a medium pot of boiling salted water, blanch potatoes and carrots for 5 minutes, then add cauliflower and green beans and cook 2 more minutes until slightly tender but not falling apart. Drain and set aside.

Cook aromatics

Warm a large wide skillet or heavy-bottomed pot over medium heat. Add vegetable oil and when hot, add mustard seeds if using. When they begin to pop, add the chopped onion and sauté 6–8 minutes until soft and translucent and edges begin to brown.

Add the minced garlic, grated ginger and chopped green chili. Cook, stirring, for 1 minute until fragrant.

Stir in the chopped tomato (or canned crushed tomato). Cook 4–6 minutes until the tomato softens and the mixture thickens slightly and oil starts to separate from the masala.

Bloom spices

Lower the heat to medium-low and add ground cumin, ground coriander, turmeric, red chili/paprika and half the salt. Stir continuously for 1 minute to toast the spices and combine with the tomato-onion mixture.

If using tofu, lightly toss the cubes with a pinch of salt and a dash of turmeric and brown them in a separate nonstick pan with 1 tsp oil for 3–4 minutes so they hold shape, then add to the pot now. (Optional step — you can also add tofu later without browning.)

Simmer the curry

Add the blanched vegetables to the pot, pour in the water or vegetable broth, stir gently to combine, and bring to a low boil. Reduce heat to a simmer, cover partially, and cook 8–12 minutes until vegetables are tender and flavors meld. If you prefer a thicker curry, mash a few potato cubes against the side of the pot and stir.

Stir in the coconut milk, frozen peas, the remaining salt and black pepper. Simmer 2–3 minutes until peas are warmed through and the curry is creamy. Taste and adjust seasoning.

Remove from heat. Stir in garam masala, lemon or lime juice, and half the chopped cilantro. Cover and rest 2 minutes.

Garnish and serve

Serve hot garnished with the remaining cilantro. Pair with steamed rice, naan, or roti. Leftovers keep refrigerated in an airtight container for up to 3 days.