Description
A simple and flavorful Indian-style vegetable curry made with a medley of fresh vegetables, aromatic spices, and a creamy cashew base. This versatile dish is easy to prepare and perfect for serving with rice, roti, naan, or bread.
Ingredients
Scale
Spices and Seasonings
- ½ teaspoon cumin seeds (+ 3 cardamoms + 1 inch cinnamon + 1 bay leaf or 1 sprig curry leaves)
- 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)
- 1 tablespoon kasuri methi (optional, dried fenugreek)
Aromatics
- 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)
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)
Other
- 2 to 3 tablespoons oil
- 20 cashews (or ½ cup thick coconut milk or 1½ tablespoon nut butter, read notes)
- 1¼ to 2 cups hot water (use as required)
- 2 to 4 tablespoons coriander leaves (chopped to garnish)
Instructions
- Prepare cashew cream: Soak the whole cashews in half a cup of hot water for 15 minutes. Then, grind them with the soaked water in a small grinder until smooth and creamy. Add more water if needed to achieve a smooth puree. (Omit this step if using coconut milk.)
- Heat spices: In a pan, warm 2 to 3 tablespoons of oil. Add cumin seeds, cardamoms, cinnamon, bay leaf or curry leaves, and let them sizzle to release their aroma.
- Sauté aromatics: Add the finely chopped onion and sauté until translucent and browned. Then add the green chili (if using) and ginger garlic paste; cook for a few minutes until the raw smell disappears.
- Add tomatoes and spices: Stir in the pureed tomatoes and cook until oil separates from the mixture. Then, add Kashmiri red chili powder, garam masala, cumin powder, coriander powder, turmeric, and salt. Cook the spice mixture well to develop rich flavors.
- Add vegetables: Add chopped carrots, potatoes, green beans, peas, cauliflower florets, and sweet corn (if using). Stir to coat the vegetables with the spice mixture.
- Add cashew cream and water: Pour in the prepared cashew cream and add hot water (1¼ to 2 cups) as needed to create a smooth curry consistency. Mix well and bring the curry to a gentle boil.
- Simmer the curry: Reduce heat, cover, and let the curry simmer for about 20-25 minutes or until the vegetables are tender and cooked through.
- Finish and garnish: Sprinkle kasuri methi (if using) and freshly chopped coriander leaves on top. Stir gently and cook uncovered for another 2 minutes.
- Serve: Serve the vegetable curry hot with rice, roti, naan, or bread as preferred.
Notes
- This vegetable curry uses cashew cream to provide a creamy texture; alternatively, thick coconut milk or nut butter can be used for variation.
- Adjust the green chili and Kashmiri red chili powder according to your spice preference or omit for children.
- Feel free to substitute the vegetables based on availability; peas, potatoes, and carrots work well as alternatives to cauliflower.
- Serve this curry with Indian breads such as roti or naan, or with steamed rice for a complete meal.
- For a richer flavor, frying spices whole in oil at the beginning helps release their essential oils.
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
