10 Curry Recipes | Veg Curry Recipes | Indian Vegetable Curry | Veg Gravy Recipes | Veg Curries

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

ginger

🥗Healthier: turmeric

💰Cheaper: ginger powder

Ginger powder is more accessible and has a longer shelf life.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Bell pepper provides flavor without the heat.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Mixed spices can mimic flavors at a lower cost.

Soak black-eyed beans in water for at least 4 hours or overnight.

Drain the soaked beans and rinse under cold water.

Heat oil in a large pot over medium heat until shimmering.

Add mustard seeds and asafoetida; fry until the mustard seeds sizzle.

Add minced ginger, garlic, and green chili; cook for 1-2 minutes until fragrant.

Add chopped tomatoes and cook until softened, about 5 minutes.

Stir in turmeric powder, chili powder, coriander powder, cumin powder, and salt; mix well.

Add soaked black-eyed beans and stir to combine with the spices.

Pour in enough water to cover the beans and bring to a boil.

Reduce heat to low, cover, and simmer until beans are tender, about 30-40 minutes.

Stir in jaggery and garam masala; cook for an additional 5 minutes.

Adjust seasoning and consistency with more water if necessary.

Remove from heat and stir in lime juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary