Harvest Season Mixed Vegetable Curry
A vibrant medley of seasonal vegetables simmered in a fragrant coconut and tomato gravy with a perfectly balanced blend of roasted spices. This everyday curry celebrates the beauty of simplicity — wholesome, colorful, and endlessly adaptable to whatever your kitchen garden or fridge has to offer.
Ingredients
- 2 medium potatoes, cubed
- 1 cup cauliflower florets
- 1 cup green beans, cut into 1-inch pieces
- 2 carrots, diced
+ 16 more ingredients
Instructions
Heat oil in a large, deep pan or kadhai over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add curry leaves and let them crackle for 10 seconds.
Add the chopped onion and sauté for 5-6 minutes until softened and lightly golden. Stir in the ginger-garlic paste and cook for 1 minute.
Add the tomato puree, turmeric, red chili powder, and coriander powder. Cook on medium heat for 5-6 minutes, stirring regularly, until the masala thickens and oil begins to separate around the edges.
Add the potatoes and carrots first (they take the longest to cook) along with 1/2 cup of water. Cover and cook for 5 minutes.
Add the cauliflower, green beans, and bell pepper. Stir to coat everything in the masala. Add another 1/2 cup of water, cover, and cook for 8-10 minutes on medium-low heat until all vegetables are tender but not mushy.
Add the green peas and coconut milk. Stir gently and simmer uncovered for 5 minutes, allowing the gravy to come together and thicken slightly.
Sprinkle with garam masala and salt to taste. Give it a final gentle stir and cook for 2 more minutes.
Garnish with fresh cilantro and serve hot with chapati, jeera rice, or plain steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI