Description
This Vegetable Curry is a flavorful and comforting Indian-style dish made with a medley of fresh vegetables, aromatic spices, and a creamy cashew sauce. Perfectly spiced yet mild enough for kids if desired, this curry is easy to prepare and pairs wonderfully with rice, roti, naan, or any bread. It’s a wholesome, vibrant meal that caters to both everyday dinners and special occasions.
Ingredients
Scale
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)
Spices and Seasonings
- 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)
- ½ teaspoon cumin seeds + 3 cardamoms + 1 inch cinnamon + 1 bay leaf or 1 sprig curry leaves
Other Ingredients
- 2 to 3 tablespoons oil
- 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)
- 2 to 4 tablespoons coriander leaves (chopped to garnish)
- 1 tablespoon kasuri methi (optional, dried fenugreek)
- 1¼ to 2 cups hot water (use as required)
- 20 cashews (or ½ cup thick coconut milk or 1½ tablespoon nut butter, read notes)
Instructions
- Prepare Cashew Cream: Soak 20 whole cashews in half a cup of hot water for 15 minutes. Then grind the soaked nuts along with the soaking water in a small grinder until smooth and creamy. Add more water as needed to achieve a smooth puree. (Omit this step if using coconut milk instead.)
- Sauté Aromatics: Heat 2 to 3 tablespoons of oil in a pan over medium heat. Add ½ teaspoon cumin seeds along with 3 cardamoms, 1 inch cinnamon stick, 1 bay leaf, or alternatively 1 sprig of curry leaves. Once fragrant, add 1 cup finely chopped onion and sauté until translucent and lightly golden. Add 1 green chili if using for some heat.
- Add Ginger Garlic Paste: Stir in 1 tablespoon of ginger garlic paste and cook for 1-2 minutes until the raw smell dissipates.
- Add Spices and Tomato Puree: Mix in ¾ to 1¼ teaspoon Kashmiri red chili powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 to 1½ teaspoon coriander powder, and ⅛ teaspoon turmeric. Cook the spices for a minute to toast them lightly. Then add 1 cup pureed tomatoes and cook until oil starts to separate, about 5-7 minutes.
- Add Vegetables and Water: Add the chopped vegetables — carrot, potatoes, green beans, peas, cauliflower, and optional sweet corn. Stir well to coat them with the masala. Pour 1¼ to 2 cups hot water as needed to cover the vegetables slightly.
- Simmer the Curry: Cover and cook the mixture on medium-low heat for about 20 minutes or until the vegetables are tender, stirring occasionally to prevent sticking.
- Add Cashew Cream and Kasuri Methi: Stir in the prepared cashew cream (or ½ cup thick coconut milk or nut butter substitute) to make the curry creamy and rich. Sprinkle 1 tablespoon kasuri methi (dried fenugreek) if using, and cook for another 3-5 minutes to blend flavors.
- Finish and Garnish: Adjust salt to taste. Garnish with 2 to 4 tablespoons chopped fresh coriander leaves before serving.
Notes
- This curry is versatile — you can substitute cashew cream with thick coconut milk or nut butter depending on preference and allergies.
- Adjust the heat by omitting the green chili and red chili powder if preparing for children.
- Serve hot with steamed rice, roti, naan, or any bread of your choice.
- Kasuri methi (dried fenugreek) adds an authentic earthy flavor but can be left out if unavailable.
- Use fresh or frozen vegetables as per availability; frozen peas work well for convenience.
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
