Vegetable Curry Recipe
Description: Dive into the flavorful world of Asian and Indian cuisine with this delightful Vegetable Curry recipe. Perfect for a cozy dinner or a vibrant potluck, this dish bursts with aromatic spices and wholesome veggies, creating a symphony of flavors that will tantalize your taste buds.
- Total Time: 1 hour
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Servings: 4
- Calories per serving: 454.6
- Rating: ⭐⭐⭐⭐⭐ (5.0 from 6 reviews)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Onion |
| 1 | tsp Mustard Seeds |
| 1 | tbsp Fresh Ginger |
| 1 | Garlic Clove |
| 1 | Green Chili |
| 1 | tsp Turmeric |
| 1 | tsp Ground Coriander |
| 1 | tsp Curry Powder |
| 1 | sprig Curry Leaves |
| 3-4 | Cashews |
| 400 ml | Coconut Milk |
| 1/4 tsp | Salt |
| 2 | Basil Leaves |
| 1 | handful Coriander Leaves |
| Toasted Cashews (for garnish) |
Instructions:
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Prepare Ingredients: Gather all the ingredients and chop the onions, ginger, garlic, green chili, and coriander leaves. Measure out the spices and set aside.
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Saute Aromatics: Heat oil in a large pan or wok over medium heat. Add chopped onion, mustard seeds, fresh ginger, and garlic. Saute for about 30 seconds until fragrant.
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Add Spices: Reduce heat to medium-low and add the green chili, turmeric, ground coriander, curry powder, and curry leaves. Saute for 1-2 minutes to allow the flavors to meld.
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Incorporate Vegetables: Add the chopped vegetables and toasted cashews to the pan. Mix well to coat them with the aromatic spice mixture.
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Simmer: Pour in the coconut milk and vegetable stock. Cover the pan and simmer gently for approximately 30 minutes, or until the vegetables are just tender. If needed, add extra water to ensure the vegetables are submerged.
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Season to Taste: Before serving, taste the curry and adjust the seasoning with salt if necessary.
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Garnish: Sprinkle fresh coriander and basil leaves over the curry. Top with extra toasted cashews for added crunch and flavor.
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Serve: Serve the vegetable curry hot with steamed rice and crispy pappadums on the side for a complete and satisfying meal.
Nutritional Information (Per Serving):
- Calories: 454.6
- Fat: 38.4g
- Saturated Fat: 24g
- Cholesterol: 1.8mg
- Sodium: 916.4mg
- Carbohydrates: 24.4g
- Fiber: 4.9g
- Sugar: 5.8g
- Protein: 9.4g
Tips:
- Customize the vegetable selection based on your preference and seasonal availability.
- For a creamier texture, use full-fat coconut milk.
- Adjust the spice level by increasing or decreasing the amount of green chili and curry powder.
- Toast the cashews lightly before adding them to the curry for enhanced flavor and crunch.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
With its rich flavors, vibrant colors, and nourishing ingredients, this Vegetable Curry is sure to become a favorite in your recipe collection. Enjoy the warmth and comfort of homemade curry any day of the week!
