Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mixed Vegetable Curry


Description

Make this simple Indian-inspired mixed vegetable curry. It's perfect for vegetarians, vegans, and those on a low-calorie diet.


Ingredients

Units Scale
  • 30g (1oz) cashew nuts
  • 30ml (2 tbsp) vegetable oil
  • 2 onions, peeled and finely chopped
  • 3 garlic cloves, peeled and crushed
  • 5cm (2 in) fresh ginger root, peeled and grated
  • 1 green chilli, washed and finely chopped
  • 3 tomatoes, washed and chopped
  • 15ml (1 tbsp) ground coriander
  • 15ml (1 tbsp) ground cumin
  • 5ml (1 tsp) ground turmeric
  • 5ml (1 tsp) ground cinnamon
  • 300g (3/4lb) potatoes, peeled and cubed
  • 1 small cauliflower, washed and cut into florets
  • 150g (5oz) carrots, peeled and sliced
  • 150g (5 oz) green beans, washed and chopped
  • 150g (1 cup) peas
  • 15ml (1 tbsp) garam masala
  • 125ml (1/2 cup) coconut cream
  • 60ml (4 tbsp) cilantro, washed and chopped

Instructions

  1. Cover the cashew nuts with water and let them soak while you cook the dish.
  2. Heat the oil in a large saucepan.
  3. Gently fry the onions for 5 minutes until softened.
  4. Add the garlic, ginger, chilli and tomatoes and continue to cook for another 5 minutes, or until the tomato has melted.
  5. Add the coriander, cumin, turmeric and cinnamon. Stir the gravy.
  6. Please the potato, cauliflower, carrots and green beans in the gravy. Give it a stir, place the lid on pot and let the curry gently cook for 15 minutes. Check on the curry and add a splash of water if it gets too dry.
  7. Blend the cashew nuts, along with the water, in a food processor until smooth.
  8. Add the peas, garam masala, cream and cashew paste to the vegetables. Stir and cover again, letting it slowly cook for another 10 minutes or until vegetables are cooked.
  9. Serve with your favourite Indian accompaniments such as basmati rice and roti. Enjoy!

Notes

  • In this recipe I used frozen peas, which I thawed first.
  • If you're not vegan, you can use single cream instead of coconut cream.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Curry
  • Method: Pan Fry
  • Cuisine: Indian

Keywords: mixed vegetable curry, indian mixed vegetable curry recipe,