How To Make Vegetable Curry | Veggie Curry | Coconut Milk Masala | Vegan

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Fresh seasonal vegetables enhance flavor while frozen options are budget-friendly.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: store-brand curry powder

Homemade blends can be tailored for health, while store brands save money.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Heat 3 tablespoons of mustard oil in a pot over medium heat.

Add dried red chili and cumin seeds; cook for a few seconds.

Add chopped onion, green beans, and potato; cook for 4 minutes, stirring often.

Stir in 2 tablespoons of garlic ginger paste and salt; mix well.

Add eggplant and cauliflower; cook for another 4 minutes, stirring often.

Add bell peppers; stir to combine.

Add 1 teaspoon each of chili powder, turmeric, coriander, and cumin; cook for 3 minutes, stirring constantly.

Pour in 1 pint of coconut milk; reduce heat to just above simmer and cook for 6-7 minutes until potatoes are tender.

Stir in garam masala powder and 1/2 cup of fresh cilantro; mix well and check for salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens