Description
A flavorful and easy-to-make Indian-style vegetable curry featuring mixed vegetables simmered in a spiced tomato and cashew cream sauce. This dish is perfect for a comforting meal served alongside rice, roti, naan, or bread.
Ingredients
Scale
Vegetables
- ¾ to 1 cup carrot (peeled, chopped, 1 medium)
- ¾ to 1 cup potatoes (peeled, chopped, 1 medium)
- ½ cup green beans (chopped or French beans)
- ½ to ¾ cup fresh or frozen peas
- 1½ cups cauliflower florets (substitute with peas, potatoes & carrots)
- ¼ cup sweet corn kernels (optional)
Spices and Seasonings
- ¾ to 1¼ teaspoon Kashmiri red chili powder (adjust to taste, leave out for kids)
- 1 teaspoon garam masala
- 1 teaspoon cumin powder (omit to use curry powder)
- 1 to 1½ teaspoon coriander powder (omit to use curry powder)
- ⅛ teaspoon turmeric (omit to use curry powder)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon cumin seeds
- 3 cardamoms
- 1 inch cinnamon stick
- 1 bay leaf or 1 sprig curry leaves
- 1 tablespoon kasuri methi (optional, dried fenugreek)
Other Ingredients
- 2 to 3 tablespoons oil
- 1 cup (1 large) onion (very finely chopped)
- 1 green chili (slit or chopped; optional, leave out for kids)
- 1 tablespoon ginger garlic paste (or 1 tablespoon each grated or crushed)
- 1 cup (3 medium) pureed tomatoes (or finely chopped; avoid tangy tomatoes)
- 1¼ to 2 cups hot water (use as required)
- 20 cashews (or ½ cup thick coconut milk or 1½ tablespoon nut butter, see notes)
- 2 to 4 tablespoons coriander leaves (chopped to garnish)
Instructions
- Prepare Cashew Cream: If using cashews, soak them in half a cup of hot water for 15 minutes. Then grind the soaked cashews along with the water to form a smooth puree. Add more water if needed to achieve a creamy consistency. Skip this step if using coconut milk or nut butter.
- Heat Oil and Temper Spices: In a pan, heat 2 to 3 tablespoons of oil over medium heat. Add cumin seeds, cardamoms, cinnamon stick, and bay leaf or curry leaves. Sauté until aromatic.
- Sauté Aromatics: Add finely chopped onions and optional green chili to the pan. Cook until onions are translucent and slightly golden. Then add ginger garlic paste and sauté for a minute until fragrant.
- Add Tomatoes and Spices: Stir in the pureed or finely chopped tomatoes. Cook the mixture until the oil starts to separate from the masala. Add Kashmiri red chili powder, garam masala, cumin powder, coriander powder, turmeric, and salt. Mix well and cook for another 2–3 minutes.
- Add Vegetables and Simmer: Add chopped carrots, potatoes, green beans, peas, cauliflower florets, and optional sweet corn kernels to the pan. Mix well to coat the vegetables with the spice mixture.
- Add Cashew Cream and Water: Pour in the prepared cashew cream (or coconut milk/nut butter) along with hot water (1¼ to 2 cups, adjust as needed) to form a curry gravy. Stir everything to combine.
- Cook Until Vegetables Are Tender: Cover the pan and let the curry simmer on medium-low heat for about 20 minutes or until the vegetables are cooked through and tender. Stir occasionally and add more water if the curry becomes too thick.
- Finish with Kasuri Methi and Garnish: Sprinkle kasuri methi (if using) and chopped coriander leaves over the curry. Give it a gentle stir and cook for another minute before turning off the heat.
- Serve: Serve the vegetable curry hot with steamed rice, roti, naan, or bread of your choice for a satisfying meal.
Notes
- This simple vegetable curry uses a mix of fresh vegetables and fragrant spices for an authentic Indian flavor.
- You can substitute cashew cream with thick coconut milk or nut butter for a dairy-free option.
- Adjust the chili powder and green chili based on your preferred spice level, especially for kids.
- Serve with rice, roti, naan, or any Indian bread for a complete and hearty meal.
- Kasuri methi adds a unique aroma and flavor but is optional.
Nutrition
- Serving Size: 1 serving
- Calories: 179 kcal
- Sugar: 10 g
- Sodium: 711 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.03 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
