Indian · Veg
Vegetable Curry
A everyday mixed vegetable curry — soft potato, carrot and beans in a light spiced gravy.
- Total
- 30 min
- Difficulty
- Easy
- Spice
- Mild
Servings
Start cooking3
Quantities below update automatically.Ingredients
- Potato2 pcs
- Carrot2 pcs
- Green Beans150 g
- Cauliflower200 g
- Onion1 pcs
- Tomato1 pcs
- Garlic1 tbsp
- Ginger½ tbsp
- Oil2 tbsp
- Turmeric Powder½ tsp
- Cumin Powder1 tsp
- Coriander Powder1 tsp
- Green Peasoptional100 g
- Water250 ml
- Saltto taste
Nutrition
Total for 3 servings
- Calories
- 594 kcal
- Protein
- 15 g
- Carbs
- 78 g
- Fat
- 27 g
- Fiber
- 18 g
- Sodium
- 1140 mg
Method
- 1
Chop the Vegetables
7 minCut all the vegetables into similar, bite-sized pieces so they cook evenly.
- 2
Temper & Fry Onion
3 minHeat oil, add cumin seeds if you have them, then the onion.
- 3
Add Aromatics & Tomato
4 minAdd ginger, garlic and tomato with the dry spices.
- 4
Add Vegetables & Water
3 minAdd the hard vegetables first, stir to coat, then pour in 250ml water.
- 5
Cover & Simmer
10 minCover and cook on low until everything is tender.
- 6
Finish
2 minAdd peas, check the salt and serve with rice or roti.
Ask the Chef
Questions about Vegetable Curry — substitutions, timing, technique.