Indian-Style Vegetable Curry Recipe

This Indian-Style Vegetable Curry is a rich, flavorful dish made with a medley of fresh vegetables simmered in a spiced, creamy curry sauce. Perfect for vegetarians, vegans, or anyone craving a warm, comforting meal, this curry pairs wonderfully with rice, naan, or roti.

A vibrant, aromatic curry bursting with bold spices, tender vegetables, and a luscious sauce that brings everything together. This recipe is not only delicious but also highly nutritious and versatile.

It’s simple, adaptable, and made with pantry staples and fresh vegetables. The balanced spices and creamy texture make it perfect for all taste preferences. Plus, it’s a one-pot meal that’s easy to clean up!

Tools You’ll Need

Large pot or Dutch oven
Cutting board and knife
Wooden spoon or spatula
Measuring spoons and cups

Ingredients

For the Curry Base:

2 tablespoons vegetable oil or coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, grated
2 medium tomatoes, finely chopped (or 1/2 cup canned tomatoes)
1/2 cup coconut milk or heavy cream
2 cups vegetable broth or water

Spices:

1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon garam masala
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper, to taste

Vegetables:

1 cup cauliflower florets
1 cup diced potatoes
1 cup diced carrots
1/2 cup green beans, trimmed
1/2 cup frozen or fresh peas
1/2 cup diced bell peppers

For Garnish:

Fresh cilantro leaves, chopped
Lemon wedges

Instructions

1. Sauté the Aromatics:
Heat oil in a large pot over medium heat. Add cumin seeds and cook for 30 seconds until aromatic. Stir in onions, garlic, and ginger. Sauté until onions are soft and golden, about 5-7 minutes.

2. Add the Spices:
Stir in turmeric, coriander, ground cumin, and cayenne pepper (if using). Cook for 1 minute to toast the spices.

3. Cook the Base:
Add the chopped tomatoes and cook until they break down and form a thick paste, about 5 minutes.

4. Simmer the Curry:
Pour in the vegetable broth and bring it to a gentle simmer. Add the potatoes and carrots first, as they take longer to cook. Cover and cook for 10 minutes.

5. Add the Vegetables:
Stir in the cauliflower, green beans, bell peppers, and peas. Cover and cook for another 10 minutes or until all vegetables are tender.

6. Finish with Coconut Milk:
Stir in the coconut milk or cream and garam masala. Simmer for 2-3 minutes to let the flavors meld. Adjust salt and pepper to taste.

7. Garnish and Serve:
Garnish with fresh cilantro and serve hot with steamed basmati rice or warm naan. Add a squeeze of lemon juice before eating for an extra burst of flavor.

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Indian-Style Vegetable Curry Recipe

This Indian-Style Vegetable Curry is a rich, flavorful dish made with a medley of fresh vegetables simmered in a spiced, creamy curry sauce. Perfect for vegetarians, vegans, or anyone craving a warm, comforting meal, this curry pairs wonderfully with rice, naan, or roti.

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Equipment

Large pot or Dutch oven
Cutting board and knife
Wooden spoon or spatula
Measuring spoons and cups

Ingredients

For the Curry Base:
2 tablespoons vegetable oil or coconut oil
1 medium onion finely chopped
3 garlic cloves minced
1- inch piece of ginger grated
2 medium tomatoes finely chopped (or 1/2 cup canned tomatoes)
1/2 cup coconut milk or heavy cream
2 cups vegetable broth or water
Spices:
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon garam masala
1/4 teaspoon cayenne pepper optional, for heat
Salt and black pepper to taste
Vegetables:
1 cup cauliflower florets
1 cup diced potatoes
1 cup diced carrots
1/2 cup green beans trimmed
1/2 cup frozen or fresh peas
1/2 cup diced bell peppers
For Garnish:
Fresh cilantro leaves chopped
Lemon wedges

Instructions

Sauté the Aromatics:
Heat oil in a large pot over medium heat. Add cumin seeds and cook for 30 seconds until aromatic. Stir in onions, garlic, and ginger. Sauté until onions are soft and golden, about 5-7 minutes.
Add the Spices:
Stir in turmeric, coriander, ground cumin, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
Cook the Base:
Add the chopped tomatoes and cook until they break down and form a thick paste, about 5 minutes.
Simmer the Curry:
Pour in the vegetable broth and bring it to a gentle simmer. Add the potatoes and carrots first, as they take longer to cook. Cover and cook for 10 minutes.
Add the Vegetables:
Stir in the cauliflower, green beans, bell peppers, and peas. Cover and cook for another 10 minutes or until all vegetables are tender.
Finish with Coconut Milk:
Stir in the coconut milk or cream and garam masala. Simmer for 2-3 minutes to let the flavors meld. Adjust salt and pepper to taste.
Garnish and Serve:
Garnish with fresh cilantro and serve hot with steamed basmati rice or warm naan. Add a squeeze of lemon juice before eating for an extra burst of flavor.

Tips for Cooking

You can swap out vegetables based on what you have available—zucchini, eggplant, or sweet potatoes work great!
If you like more heat, add chopped green chilies or extra cayenne pepper.
To make the curry thicker, mash some of the cooked potatoes into the sauce before adding coconut milk.

Why You Should Try This Recipe

This Indian-Style Vegetable Curry is a versatile, wholesome meal that’s perfect for weeknight dinners or meal prepping. It’s packed with nutrients, easy to customize, and delivers a satisfying depth of flavor.

Whether you’re new to making curries or a seasoned home chef, this Indian-Style Vegetable Curry is a recipe you’ll want to keep in your rotation. It’s vibrant, delicious, and sure to become a favorite in your kitchen. Gather your ingredients, and let the aroma of spices fill your home as you create this comforting dish!