Vegetable Curry
Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal.
Ingredients
- 2 cups Approx. cauliflower cut into florets phool gobhi
- 1 cup green peas hari matar
- 1 carrot diced in about 1/2 inch pieces gajar
- 1/2 cup sliced mushrooms
- 1 medium zucchini cut into bite size pieces with skin
- 6 tomatoes medium size
- 1/2 inch ginger
- 1 green chili
- 2 tbsp oil
- 1/2 tsp cumin seeds jeera
- 1/8 tsp asafetida hing
- 1/4 tsp turmeric haldi
- 1/4 tsp red chili powder
- 1 tbsp coriander powder dhania
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp corn starch
- 1/2 tsp garam masala
- 2 tbsp cilantro finely chopped hara dhania
Instructions
- Mix the cornstarch with ¼ cup of water and set aside.
- Blend 5 sliced tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
- Slice 1 tomato length wise into 8-10 pieces and set aside.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, and asafetida, as the seeds crack add tomato puree, coriander, turmeric, sugar, and salt. Cover the pot and cook for about 5 minutes.
- Add all the vegetables and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir a few times in between. Vegetables should be tender not mushy.
- Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.
- Turn off the heat, add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.
Notes
Serving Suggestion
Serve Vegetable curry with Dal Puri, Lacha paratha, and side of Yogurt.
Tried this recipe?Let us know how it was!
Vegetable Curry: A Flavorful and Nourishing Dish
Vegetable curry is a vibrant Gluten Free and aromatic dish that’s beloved in cuisines around the world, particularly in South Asia and Southeast Asia.
This versatile vegan dish features a variety of vegetables cooked in a rich and fragrant sauce made from spices, herbs, and can be cooked with coconut milk or yogurt.
Vegetable curry is incredibly nourishing, packed with vitamins, minerals, and fibre from the assortment of vegetables used.
Benefits of Vegetable Curry:
Nutrient-Rich: Vegetable curry is packed with essential nutrients from a wide range of vegetables, including vitamins, minerals, and antioxidants. Eating a diet rich in vegetables has been linked to numerous health benefits, including reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers.
Fibre-Packed: Vegetables are naturally high in fibre, which is essential for digestive health, weight management, and blood sugar control. Fibre that helps promote satiety and keeps you feeling full for longer periods, making vegetable curry a satisfying and filling meal option.
Customizable: Vegetable curry is highly customizable, allowing you to use vegetables you have on hand or prefer. From hearty root vegetables like potatoes and carrots to leafy greens like spinach and kale, the possibilities are endless for creating your own unique version of vegetable curry.
Flavorful and Comforting: Vegetable curry is bursting with bold and complex flavours from the spices and herbs used in the sauce. The aromatic blend of spices such as cumin, coriander, turmeric, and garam masala creates a warm and comforting dish that’s perfect for cosy nights in or sharing with loved ones.
Variations of Vegetable Curry:
Potato in Coconut Gravy: This is a beautiful looking dish! Mouthwatering, heat from red chilies and sweet and sourness from tamarind make this dish exotic. This is a great dish for me and our family when we want a change from our regular tomato or yoghurt based gravy.
Kela Ki Subji (Banana Curry): This is a delicious sweet and sour dish, and only takes few minutes to prepare. Kela Ki Sabji makes a great side dish. You will be amazed with the simplicity of this dish.
Sweet & Sour Tofu: Tofu and vegetables cooked with the tamarind sauce makes a very unique flavorful dish. This Sweet and Sour Tofu dish is vegan-friendly and It is enjoyable for just about anybody’s taste palette.
Aloo Matar: This is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great main dish.
FAQs about Vegetable Curry:
Can I make vegetable curry ahead of time?
Yes, vegetable curry can be made ahead of time and stored in the refrigerator for up to 3-4 days. Reheat the curry gently on the stovetop or in the microwave before serving, adding a splash of water or coconut milk if needed to adjust the consistency.
Is vegetable curry gluten-free?
Yes, vegetable curry is naturally gluten-free as long as the ingredients used are free from gluten-containing additives or cross-contamination. Be sure to check the labels of packaged spices and sauces to confirm their gluten-free status.
Can I make vegetable curry vegan-friendly?
Absolutely! Vegetable curry is naturally vegan-friendly as it does not contain any animal products. Ensure that the ingredients used, such as curry paste, coconut milk, and yogurt substitutes, are also vegan-friendly.
What can I serve with vegetable curry?
Vegetable curry pairs well with a variety of accompaniments, including rice, naan bread, roti, or quinoa. Garnish the curry with fresh herbs such as cilantro or mint and serve with a side of yogurt or chutney for added flavor. Vegetable curry is a flavorful and nourishing dish that’s perfect for satisfying hunger and nourishing the body. With its versatility, health benefits, and endless variations, vegetable curry is a staple in many cuisines around the world. Whether enjoyed as a main course or a side dish, vegetable curry is sure to delight your taste buds and leave feeling satisfied and nourished.
Peter
September 24, 2018 at 6:59 amDear Manjula, what a wonderful recipe and clear instruction. I have made this a few times and the combination of ingredients is perfect. Do you think it is OK to use an unseeded green chilli and then leave out the chilli powder.
Thanks kindly
Ginger
July 2, 2018 at 8:51 amHi, I love your recipes. I don’t have corn flour or besan so what can I use instead? Thank you
Manjula Jain
July 13, 2018 at 7:48 amGinger do without, taste will be good, gravy will not have same thickness
B
July 18, 2016 at 5:14 pmHello mam what is corn starch is it same as corn flour or besan
Manjula Jain
July 18, 2016 at 7:28 pmB, no it is not the same as besan, and I know in India it known as corn flour
Stef Allen
October 21, 2016 at 7:07 amCornstarch in the USA
Marina
September 22, 2018 at 10:06 amIsn’t besan a chickpea flour? Anyway. LOVE LOVE LOVE your recipe Auntie Manjula and cook them often. I was surprised, however not to see onion and garlic in your recipes. Is there are a specific reason for that?
Thank you VERY much for sharing your knowledge, your kindness and graciousness with us, and please keep posting your videos.
Namaste.
Manjula Jain
September 23, 2018 at 9:30 pmMarina, Thank you, I am not fond of onion garlic flavor I feel they have very strong flavors and take over what ever you are cooking.
Nutan verma.
July 18, 2016 at 8:43 amNice receipe..Love it
Vijay
July 18, 2016 at 7:28 amDelicious looking curry. How will it come out without asafetida (hing)? I don’t have this in my pantry.
steve a
July 18, 2016 at 5:38 ammade this yesterday but i didn’t get much flavour coming through would it be because i used dried herbs instead of fresh
Sindu
November 4, 2015 at 10:18 amHi Mam
I have noticed u havent added onion can we add onion to this recipe
Manjula Jain
November 4, 2015 at 6:30 pmSindu, feel free to make changes, it is always good to make changes to your liking.
PREETHA
July 30, 2015 at 12:06 pmAwesome recipes
K
June 1, 2014 at 4:20 amI just made this. Thanks for the recipe, Manjula!
The only change I would suggest is to use 5 cups of vegetables instead of 4, and to use 4 tomatoes blended instead of 5. I followed the recipe as it was written and things came out a little soupy. Otherwise great recipe.
Debbie
January 28, 2014 at 9:37 amAre the 4 cups mixed vegetables in addition to the cauliflower, peas, carrots, mushrooms and zucchini? Because I was thinking of using 4 cups of frozen mixed vegetables, but then the extra peas and carrots seem redundant. Please advise ? Thank you 🙂
Manjula Jain
January 29, 2014 at 8:23 pmDebbi,
I have used just four cups of mixed vegetables
Lewis
November 2, 2013 at 10:19 amHey Manjula, how much do you mean when measuring in cups, like what kind and how much in one, please email me back the answer thanks for the great recipe.
J
January 22, 2014 at 7:55 pmI think she means that you put the veggies in the standard measuring cups to figure out the quantity. That’s what I do and it works out great.
I wonder if corn flour and corn starch are the same things.
Manjula Jain
January 22, 2014 at 11:00 pmJ
corn flour and corn starch are the same
Pearl
September 10, 2013 at 10:25 amDear Manjula,
Thank you so much for this recipe as I was wondering what side dish to make for a gathering. This came in very handy! I’m planning to make this for a group of 10-12 people. Can you tell me the quantity for the ingredients you have used? Also how much corn starch should I use for this number? Thanks once again! Can’t wait to try this out!!
Chantelle
September 1, 2013 at 9:16 amHi Manjula, I subscribe to your YouTube channel… so when I googled “best vegetable curry recipe” and this page came up, I knew it could be trusted 🙂
One question: where does one find asafetida? And if I can’t find it, what’s a good substitute?
Trai
July 20, 2017 at 11:38 pmHi, Garlic is a good substitute. A Hari Krishna cook told me that they don’t use onions or garlic in their cooking as it ‘inflames the passions’! asfoteda is used in place of these ingredients.
meenu
January 26, 2013 at 2:14 amthks 4 giving us simple uncomplicatd recp 4 r daily cooking. Looking forward 2 seeing u more.
K. SIVAGANGAI
January 10, 2013 at 4:24 amYour receipe is very useful to my kitchen. thankyou very well.
SUKANYA
December 17, 2012 at 2:37 amCAN WE ADD COCONUT POWDER FOR THICKEN THE GRAVEY APART FROM CORNSTARCH.
Esther
December 13, 2012 at 2:01 amThank you so much for your recepies.
Jo-anne
November 12, 2012 at 2:36 amLooks tasty! I’ll try not to make it too often, I’m trying to watch the waistline (:
RD
January 27, 2013 at 12:48 pmThis is the stuff you should everyday if you want to watch the waistline!
RD
January 27, 2013 at 12:49 pmThis is the stuff you should *eat* everyday I meant to say.
Jayanthi
October 29, 2012 at 4:56 amHai mam,ur recipes are amazing and easy to learn and cook,thank u so much.
Could u pls tell me some kulambu without adding any tamarind,
Petra
October 27, 2012 at 7:53 amI made this curry today. It is easy to make, it looks beautiful and it tastes delicious! Thank you for this recipe.
mohit
October 24, 2012 at 3:49 amthanx a lot mam apne to bahot si problem solve kar di……………actually mam i am living alone in france, so please could you teach us some recipe which is less time consuming and does not need lot of ingredients
ashmita
September 20, 2012 at 5:41 amHello Manjula aunt, your recepies are extremely amazing and delicious. Thanks for sharing! 🙂
gena Suhy
September 14, 2012 at 4:04 pmdear manjula,
thank you so much for a wonderful recipe. my husband and I are putting more and more vegetables in our diet and this one is outstanding.
gena Suhy , Austin tx
Kumar
August 18, 2012 at 11:05 amI made this just today ! Came out quite well, thanks from Finland 🙂
Tom
August 1, 2012 at 4:46 pmThis is the first of Manjula’s recipes that I’ve tried and I can’t wait to try some more. This was fabulous! Thanks so much!!
Helen Carter
July 24, 2012 at 6:29 pmManjula aunty I have a question about the spices.
I thought
I always had to fry the spices first to remove
the raw taste but this recipe – and some others I’ve seen –
don’t do that. What is right?
Manjula Jain
July 24, 2012 at 8:51 pmHelen
Every recipe is different; spices are cooked with the dish you are making. But you add the garam masala in the end.
Helen Carter
July 25, 2012 at 12:30 pmThank you very much!
Heather
July 2, 2012 at 3:23 pmI love watching you cook. I feel like I’m in your kitchen with you. I have tried some of your recipes and they are indeed easy and very, very tasty.
Thank you so much, I look forward to the next recipe.
Heather
Melissa
June 15, 2012 at 10:52 pmI made this today! It was my first try at making Indian food. It was amazing! So many flavors. Thanks a bunch!!
Poornima
June 2, 2012 at 4:06 pmNamaste Manjula Aunty,
Your recipes are great. I long for your posting since they are w/o onion or garlic.
In this recipe, I want you to tell me, what flour can be substituted for corn flour and will it make a difference in taste?
Thanks
Manjula Jain
June 2, 2012 at 10:34 pmPoornima,
if you don’t have corn starch use besan but you have to add the besan just after adding cumin seeds and stir fry for few seconds then add tomato puree.
latha
May 28, 2012 at 9:09 amhello aunty, very colourful and wonderful vegetable curry. we can have with meals or chappati . waiting for your next recipes.
Manidipa Bhaumik
May 24, 2012 at 7:54 pmThanks manjuladi. Your recipes are so simple and beautiful.
I blog @ Manidipa’s Kitchen
ALEX KULASZEWSKI
May 23, 2012 at 1:15 pmNamaste dear Manjula!
Thank you for your wonderful recipes. I am very happy to cook it all at home and wait allways to see you again with new ideas. Today you have looked again very nice and pretty. I come from Poland but live now in Germany, where I can get all the needed stuff for your kitchen.
Many warm greetings from Hamburg.
Alex
Savitha
July 14, 2016 at 4:37 amYou get those ingredients in indian grocery shop. You may feel difficulty in finding intialy but later on its easy.