Vegetable Curry

Hi there, food lover! 👋 Ready to warm your soul with a comforting dish that’s as colorful as it is flavorful? Today, we’re diving into the world of aromatic spices and tender veggies with a traditional Vegetable Curry that’s loved across generations. 🌿✨

This wholesome curry is a celebration of fresh garden vegetables simmered gently in a silky coconut-tomato sauce infused with earthy turmeric, cumin, and garam masala. Whether you’re serving it with steamed rice, fluffy naan, or even a crusty loaf of bread, every bite delivers a cozy balance of spice and sweetness. 🌶️🥥

It’s a recipe that carries the essence of home cooking — the kind that fills your kitchen with an irresistible aroma and your heart with comfort. Perfect for family dinners or weekend gatherings, this curry proves that simplicity and tradition create the best kind of magic. Ready to bring this vibrant dish to your table? Let’s get started! 👩‍🍳🍛

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Ingredients:

🌽 Vegetables

• 2 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 1 cup cauliflower florets
• 1 cup green beans, trimmed and cut
• 1/2 cup green peas
• 1 small bell pepper, diced

🍅 Curry Base

• 2 tbsp vegetable oil or ghee
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 medium tomatoes, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp coriander powder
• 1/2 tsp chili powder (adjust to taste)
• 1 tsp garam masala
• 1 cup coconut milk (or heavy cream for a richer flavor)
• 1/2 cup water or vegetable broth
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• 1/2 lemon, juiced (optional for brightness)

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🪔 Step-by-Step Directions:

1. Prepare the veggies:
   Wash and chop all your vegetables into bite-sized pieces. Keep them ready so the cooking flows smoothly.
2. Sauté the aromatics:
   Heat oil or ghee in a deep skillet or pot over medium heat. Add chopped onions and sauté until golden brown, about 5–6 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the tomatoes and spices:
   Toss in the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture. Now sprinkle in the turmeric, cumin, coriander, chili powder, and salt. Stir well to form a fragrant masala base. 🌶️✨
4. Cook the vegetables:
   Add the potatoes, carrots, cauliflower, and green beans to the masala. Stir to coat them evenly with the spices. Pour in water or vegetable broth, cover, and let it simmer for 10–12 minutes, or until the vegetables are tender.
5. Add coconut milk and peas:
   Once the veggies are soft, pour in the coconut milk and add the green peas and diced bell pepper. Stir gently and let the curry simmer for another 5 minutes, allowing all the flavors to meld beautifully.
6. Finish and garnish:
   Sprinkle garam masala and a squeeze of lemon juice for a bright finish. Taste and adjust salt or spice as desired. Garnish with fresh cilantro leaves. 🌿
7. Serve with love:
   Serve hot with steamed basmati rice, chapati, or naan. The curry thickens as it cools — and tastes even better the next day! 😋

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🧘 Nutritional Information:

⏰ Prep Time: 15 minutes
🔥 Cooking Time: 30 minutes
⏳ Total Time: 45 minutes

🍽️ Servings: 4 generous portions
⚡ Calories per serving: ~280 kcal

• Carbohydrates: 36g
• Protein: 6g
• Fat: 13g
• Saturated Fat: 8g
• Fiber: 8g
• Sugar: 9g
• Sodium: 310mg
• Cholesterol: 0mg

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Bon appétit and happy cooking! 👩🍳🍽️