This Vegetable Curry is a vibrant, aromatic dish that brings the essence of warmth and comfort to your table. Packed with a medley of fresh veggies and infused with spices, it's a delightful way to enjoy a hearty, plant-based meal.
The base of our curry starts with vegetable oil, which helps to sauté our aromatics. The onion, garlic, and ginger form the flavor foundation, bringing depth and warmth. We use a blend of turmeric, cumin, coriander, and garam masala to create a robust and earthy spice profile, with red chili powder adding a hint of heat. Diced tomatoes and vegetable broth make up the saucy base, while cauliflower, green beans, carrots, and peas provide a variety of textures. Finally, coconut milk smooths everything out with its creamy richness, and a sprinkle of cilantro adds a fresh finish.
Serve this vegetable curry over steamed basmati rice or with warm naan bread to soak up the flavorful sauce. A side of cucumber raita can provide a cooling contrast to the spices.
Begin by heating the vegetable oil in a large pot over medium heat. Toss in the onion, letting it sauté until it turns translucent, which should take about 5 minutes. This is your cue to add the garlic and ginger. As they sizzle, they release a wonderful aroma; let them cook for about 2 more minutes.
Next, sprinkle in the turmeric, cumin, coriander, garam masala, and red chili powder. Stir constantly for about a minute to toast the spices lightly and release their full flavors.
Pour in the diced tomatoes and vegetable broth. Stir well to combine everything. Now, add the cauliflower, green beans, and carrots. Bring the mixture to a simmer, cover the pot, and let it cook for 15 minutes or until the vegetables are tender.
Finally, stir in the peas and coconut milk. Let them cook for an additional 5 minutes, allowing the flavors to meld. Season with salt to your liking. Before serving, garnish with fresh cilantro for a pop of color and freshness.
Share