Vegetable Curry

Simple Indian Style Vegetable Curry

A simple, aromatic curry full of warm spices and tender vegetables

Serves 3–4

Prep Time 15 minutes

Cook Time 25 minutes

Ingredients

• 3 tablespoons cooking oil
• 1.5 teaspoons cumin seeds
• 1 medium red onion, sliced
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• 2 small tomatoes, chopped (or 1 can crushed tomatoes)
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 1.5 to 2 teaspoons salt (to taste)
• 2 medium carrots, diced
• 1 medium cauliflower, florets only
• 1.5 cups diced potatoes
• 1 cup water (added as needed)

Method

1. Heat oil in a large pan and add cumin seeds and sliced onion.
2. Stir for two minutes on medium heat until the onion softens.
3. Add tomatoes and the remaining vegetables and spices except garam masala. Stir to combine.
4. Add 1/4 cup water, cover with a lid and cook on medium heat. Check every five to ten minutes and add water as needed.
5. Cook for around 25 minutes until vegetables soften but do not become mushy.
6. Turn off heat, sprinkle in garam masala and stir through.
7. Serve hot with fresh coriander, basmati rice or naan.

Watch it being made

🎥 Watch the YouTube Short
📸 Watch on Instagram

Tips

• Do not overcook the vegetables — they should stay intact, not mushy.
• For stronger flavour, add more coriander powder or a small pinch of chilli.
• Garnish with fresh coriander for extra freshness.

Storage

Keeps in the fridge for up to 3 days. Reheat on low heat. Freezing is possible but texture may soften.