Vegetable Curry

A simple vegetarian curry to serve over rice.

Sometimes you just want a recipe that’s quick and easy, so I recommend you try this vegetarian curry. Indian cooking has developed over thousands of years, and it can get really complicated. Do you want to make your own curry power? If you don’t have time, or don’t want to buy all the spices, try my favorite blend that I get from the Savory Spice shop. The medium curry is plenty spicy for me, and I love that they have medium and mild options.

If you want to explore more Indian cooking, I have a couple of suggestions. My friend Suzie gave me The Indian Cooking Course by Monisha Bharadwaj. It’s a wonderful book, covering a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses. I use her garam masala recipe as a finishing spice. Indian cooking can be a little overwhelming. If you want a basic Indian cookbook, try Madhur Jaffrey. It’s a good starter on Indian food. I consulted both books to create this recipe.

I selected some of the most common veggies that are used in a vegetable curry. I am surprised how often potatoes and tomatoes are used! Garlic, onion and ginger are a must, then take it from there. Green beans are good in this recipe, but I used peas. Just use the veggies you have on hand and make it your own!

Easy Vegetable Curry

A simple vegetarian curry to serve over rice.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Course Entrees and Favorite Rice Combinations

Cuisine Indian

Servings 4 servings

Equipment

• 1 medium sauce pan (4 quart)
• measuring cups and spoons
• 1 small pan to boil potatoes
• knife and cutting board

Ingredients

  

• 4 small potatoes, cooked
• 4 cloves garlic, minced
• 1 cup onion, large dice
• 1 one inch piece of ginger, minced
• 2 stalks celery, bite size pieces
• 2 carrots, diced
• 2 cups cauliflower, cut in bite-size pieces
• 1/2 cup green peas or green beans (or both)
• 2 TLBS. vegetable oil
• 1 TBLS. curry powder I use Savory Spice shop medium curry
• 1 14 oz can diced tomatoes in juice
• 2 teas. veggie base
• 1/2 teas. garam masala

Instructions

 

• Put the potatoes in a small pot and boil till just done. Cut into bite size pieces.
• Sauté the garlic, onion and ginger in 2 TBLS. of oil over medium heat.

  When the onion starting to soften, add the celery, carrots, cauliflower, and green beans (if using). Cook for 5 minutes, then add the curry powder and stir for 30 seconds to combine.

  Add the can of tomatoes, the veggie base and 1/2 cup of water. Bring to a boil and simmer for 15 minutes.

  Add the potatoes, green peas and garam masala. Cook for 5 more minutes.

  Serve over steamed rice.

Keyword cauliflower, curry powder, onion,garlic,ginger, tomatoes