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–+ servings
vegetable curry in a bowl
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5 from 1 vote

Vegetable Curry Recipe

This Indian-style vegetable curry made with lots of vegetables, herbs and spices is easy to make and packed with flavor.
Prep Time10 minutes
Active Time25 minutes
Total Time35 minutes
Course: dinner
Cuisine: Indian
Keyword: curry with coconut milk, easy curry recipe, healthy curry recipe, mixed vegetable curry, simple curry recipe, vegan curry, vegan curry recipe, vegetable curry, vegetable curry recipe, vegetarian curry, vegetarian curry recipe, veggie curry
Yield: 6 people
Calories: 23kcal
Author: Author: Maddy & JD - Them Bites

Materials

  • 2 tb ghee or neutral oil
  • 1 tb ginger paste
  • 1 tb garlic paste
  • 1 tsp cumin seeds
  • 1 medium white onion chopped
  • 1 green chili chopped
  • 2 medium tomatoes diced
  • 1 tsp salt more or less depending on taste
  • ½ tsp turmeric
  • ½ tsp red chili powder
  • 1 large carrot chopped
  • 1 potato peeled and diced
  • ½ head of cauliflower chopped
  • 1 small yellow squash chopped
  • 1 (15) oz can of chickpeas
  • ½ frozen peas
  • ½ cup cilantro chopped
  • 2 tb cornstarch

Instructions

  • Heat 2 tb of ghee in a pan over medium heat and add cumin seeds. Once they begin to sputter, add garlic and ginger paste. Cook for about a minute.
  • Next add green chili and onions until golden brown. Add salt, tomatoes, turmeric, red chili powder, and garam masala. Mix together and cook until it's fragrant and tomatoes are mushy, about 3 – 4 minutes.
  • Next, add in all the vegetables except the frozen peas and sauté on medium high heat for about 2 – 3 minutes. Add 1 cup of water and mix.
  • Cover, turn heat to medium low, and cook until veggies are soft and potato can be pierced with a fork. If the curry looks dry but the veggies are not done, add more water.
  • Once veggies are cooked, taste for seasoning and adjust. Add chickpeas and frozen peas. While those are heating up in the curry, use about 1 cup of the broth (or cold water) and mix in cornstarch until smooth.
  • Add cornstarch slurry to curry and mix. Raise heat enough so the curry comes to a simmer and allow to thicken. Remove from heat and garnish with cilantro.

Video

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 425mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 144IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.4mg