Vegetable Curry
photo by KateL
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 tablespoon oil
- 1 tablespoon garam masala
- 1⁄4 teaspoon cardamom powder
- 2 cups mixed vegetables, thawed (carrots, cauliflower, potatoes, peas etc.)
- 1 (14 ounce) can coconut milk
- 1 tablespoon coriander powder (or curry powder)
- 1⁄4 teaspoon turmeric powder (optional)
- 1 tablespoon fresh ginger, minced
- 1 garlic clove, minced
- 1 large white onion, cut into chunks
- 2 medium tomatoes (cut into small chunks)
- 2 tablespoons fresh cilantro, chopped
- salt
directions
- Heat oil in a skillet over medium-high heat. Add onion chunks, garlic and ginger; cook for 2 minutes. Add tomatoes and cook for approximately 5 minutes. When tomatoes are cooked enough and become paste-like; add garam masala, coriander powder (or curry powder), cardamom and tumeric; stirring well.
- Add mixed vegetables and cook on low heat until vegetables are soft and tender. Add coconut milk and mix well. Simmer for 1 minute. Add cilantro, cover and turn off the heat.
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Reviews
-
Indian curries benefit from long simmering to help the spices blend; these flavors hadn't fully mellowed by the time of this dish was served, so I would tweak before making this again. The full can of coconut milk seemed too much (the end result was very saucy), so I think a can of drained and rinsed garbanzo beans could be added to make a complete but vegetarian meal, or the vegetables could be increased (even doubled). I'm still new to Indian cooking (although obsessed with it), but I would introduce the coconut milk earlier to allow all to simmer longer and let the coconut milk to reduce. I think most people would serve this over rice. I used a drained 14.5 oz. can of diced tomatoes instead of 2 medium tomatoes, which worked fine for me. Please consider re-ordering the ingredients in the order used in the recipe as the cooking progresses rather quickly. This recipe is worth tweaking for a tasty vegetarian dish. Thank you for sharing, Nancy. Made for Please Review My Recipe tag game.
Tweaks
-
Indian curries benefit from long simmering to help the spices blend; these flavors hadn't fully mellowed by the time of this dish was served, so I would tweak before making this again. The full can of coconut milk seemed too much (the end result was very saucy), so I think a can of drained and rinsed garbanzo beans could be added to make a complete but vegetarian meal, or the vegetables could be increased (even doubled). I'm still new to Indian cooking (although obsessed with it), but I would introduce the coconut milk earlier to allow all to simmer longer and let the coconut milk to reduce. I think most people would serve this over rice. I used a drained 14.5 oz. can of diced tomatoes instead of 2 medium tomatoes, which worked fine for me. Please consider re-ordering the ingredients in the order used in the recipe as the cooking progresses rather quickly. This recipe is worth tweaking for a tasty vegetarian dish. Thank you for sharing, Nancy. Made for Please Review My Recipe tag game.
RECIPE SUBMITTED BY
DailyInspiration
United States