Vegetable Curry (Indian Style)

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.

Pour oil to a hot pan. Add the whole spices & curry leaves (optional). When they begin to sizzle, add the onions and green chili. Saute until golden.

Add the ginger garlic and saute for a minute. Lower the heat and stir in the ground spices, followed by tomatoes.

Saute until the tomatoes cook down and begin to release oils. Optionally add the cashew cream or coconut milk, reserving 2 tbsps. to garnish.

Add all the vegetables and saute for 2 to 3 mins on a medium high heat. Pour half of the hot water & mix well.

Cover and cook on a medium heat until the veggies are fork tender, adding more hot water only as required.

Taste test and add more salt and garam masala if required. Crush kasuri methi in your palms and sprinkle.

Garnish Vegetable Curry with chopped coriander leaves & cashew or coconut cream. Serve with fluffy Basmati Rice, Coconut Rice, Jeera Rice, Turmeric Rice, Chapati, roti, Naan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens