Vegetable Curry
Vegetable Curry
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
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.
48 Responses
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Dear 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
Hi, I love your recipes. I don’t have corn flour or besan so what can I use instead? Thank you
Ginger do without, taste will be good, gravy will not have same thickness
Hello mam what is corn starch is it same as corn flour or besan
B, no it is not the same as besan, and I know in India it known as corn flour
Cornstarch in the USA
Isn’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.
Marina, 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.
Nice receipe..Love it
Delicious looking curry. How will it come out without asafetida (hing)? I don’t have this in my pantry.
made this yesterday but i didn’t get much flavour coming through would it be because i used dried herbs instead of fresh
Hi Mam
I have noticed u havent added onion can we add onion to this recipe
Sindu, feel free to make changes, it is always good to make changes to your liking.
Awesome recipes
I 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.
Are 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 🙂
Debbi,
I have used just four cups of mixed vegetables
Hey 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.
I 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.
J
corn flour and corn starch are the same
Dear 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!!
Hi 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?
Hi, 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.
thks 4 giving us simple uncomplicatd recp 4 r daily cooking. Looking forward 2 seeing u more.
Your receipe is very useful to my kitchen. thankyou very well.
CAN WE ADD COCONUT POWDER FOR THICKEN THE GRAVEY APART FROM CORNSTARCH.
Thank you so much for your recepies.
Looks tasty! I’ll try not to make it too often, I’m trying to watch the waistline (:
This is the stuff you should everyday if you want to watch the waistline!
This is the stuff you should *eat* everyday I meant to say.
Hai 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,
I made this curry today. It is easy to make, it looks beautiful and it tastes delicious! Thank you for this recipe.
thanx 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
Hello Manjula aunt, your recepies are extremely amazing and delicious. Thanks for sharing! 🙂
dear 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
I made this just today ! Came out quite well, thanks from Finland 🙂
This 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!!
Manjula 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?
Helen
Every recipe is different; spices are cooked with the dish you are making. But you add the garam masala in the end.
Thank you very much!
I 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
I made this today! It was my first try at making Indian food. It was amazing! So many flavors. Thanks a bunch!!
Namaste 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
Poornima,
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.
hello aunty, very colourful and wonderful vegetable curry. we can have with meals or chappati . waiting for your next recipes.
Thanks manjuladi. Your recipes are so simple and beautiful.
I blog @ Manidipa’s Kitchen
Namaste 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
You get those ingredients in indian grocery shop. You may feel difficulty in finding intialy but later on its easy.