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Vegetable Curry

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This 20-minute vegetable curry is a vibrant and flavorful dish, packed with a variety of vegetables and aromatic spices. Perfect for busy weeknights, it offers a quick, nutritious, and customizable meal that suits a range of dietary preferences. The rich, spiced gravy enhances the natural flavors of the veggies, making this curry a delicious and healthy choice for any occasion.

Ingredients

  • 1 tablespoon cooking oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 medium potato, peeled and diced
  • 1 cup cauliflower florets
  • 1 bell pepper, chopped
  • 1 cup frozen peas
  • 2 tomatoes, chopped
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder (adjust to taste)
  • ½ teaspoon turmeric powder
  • Salt and pepper to taste
  • 1 teaspoon dried fenugreek leaves (kasuri methi) (optional)
  • 1 tablespoon lemon juice
  • Chopped cilantro for garnish

Instructions

  • Sauté Aromatics: Heat oil in a large skillet or pot over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until translucent. Stir in minced ginger and garlic; cook for another minute until fragrant.
  • Cook Vegetables: Add diced potatoes and cook for 5 minutes, stirring occasionally. Add cauliflower florets, bell pepper, and peas. Cook for another 5 minutes.
  • Add Spices: Sprinkle garam masala, red chili powder, turmeric powder, salt, and pepper over the vegetables. If using, add dried fenugreek leaves; crush them between your palms before adding. Stir well to coat the vegetables with the spices.
  • Simmer: Add chopped tomatoes and cook until they soften, about 3-4 minutes. Pour in enough water to cover the vegetables (about 1-2 cups). Bring to a boil. Reduce heat, cover, and let it simmer for 10-15 minutes, or until the vegetables are tender.
  • Finish: Stir in lemon juice. Garnish with chopped cilantro before serving.

Notes

  • For added protein, add chickpeas or lentils.
  • Adjust the heat by increasing the amount of red chili powder or adding fresh green chilies.
  • Feel free to use other vegetables like carrots, zucchini, or green beans.

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