Indian Vegetable Curry From Scratch

Indian Vegetable Curry From Scratch

This aromatic Indian vegetable curry combines tender mixed vegetables with warming spices in a rich coconut milk base. Perfect for weeknight dinners, this forgiving recipe delivers restaurant-quality flavors with minimal effort and maximum comfort.

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Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: -1285kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

1 tablespoon oil
1 large white onion cut into chunks
1 garlic clove minced
1 tablespoon fresh ginger minced
2 medium tomatoes cut into small chunks
1 tablespoon garam masala
1 tablespoon coriander powder or curry powder
1/4 teaspoon cardamom powder
1/4 teaspoon turmeric powder
2 cups mixed vegetables thawed (carrots, cauliflower, potatoes, peas etc.)
1 14 ounce can coconut milk
2 tablespoons fresh cilantro chopped
Salt to taste

Instructions

Heat oil in a skillet over medium-high heat.
Add onion chunks, garlic and ginger; cook for 2 minutes.
Add tomatoes and cook for approximately 5 minutes until they become paste-like.
Add garam masala, coriander powder, cardamom and turmeric; stir well.
Add mixed vegetables and cook on low heat until vegetables are soft and tender.
Add coconut milk and mix well.
Simmer for 1 minute.
Add cilantro, cover and turn off the heat.
Season with salt to taste before serving.

Notes

Use frozen mixed vegetables for convenience - no need to thaw completely before cooking

Substitute curry powder for coriander powder if preferred

For extra heat, add 1/4 teaspoon cayenne pepper with the other spices

Recipe can be made ahead and reheated - flavors improve overnight

Serve over basmati rice, quinoa, or with naan bread

Fresh vegetables can be substituted - just adjust cooking times accordingly

For richer flavor, use full-fat coconut milk

Nutrition