Mustard Vegetable Curry: A Creamy, Spicy Delight with a Touch of Dijon
Indulge in the aromatic flavors of this Mustard Vegetable Curry, a comforting Indian side dish that effortlessly combines the richness of coconut milk with the zesty kick of Dijon mustard. This dish is a vegetarian delight, brimming with a colorful assortment of steamed vegetables such as carrots, green beans, peas, and potatoes, all enveloped in a mildly spiced, creamy curry base. Perfect for pairing with fluffy steamed rice or warm tawa parathas, it is the ideal side dish to elevate your meal.
Ingredients for Mustard Vegetable Curry
| Ingredient | Quantity |
|---|---|
| Sunflower Oil | 2 teaspoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Garlic (grated) | 2 cloves |
| Onions (finely chopped) | 2 onions |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coconut Milk | 120 ml |
| Vegetable Stock | 1 cup |
| Dijon Mustard | 2 tablespoons |
| Carrots (Gajjar) | 2, cut into rounds or 1-inch thick slices |
| Green Beans (French Beans) | 5 to 6, cut into 1-inch pieces |
| Green Peas (Matar) | 1/4 cup, steamed |
| Potatoes (Aloo) | 2, boiled and diced small |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 6 g |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Sodium | 250 mg |
| Vitamin A | 2200 IU |
| Vitamin C | 20 mg |
| Iron | 2.5 mg |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Instructions for Mustard Vegetable Curry
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Prepare the Vegetables:
Begin by steaming your vegetables. You can use either a steamer or a pressure cooker. Since potatoes take a little longer to cook, it’s best to cook them separately from the green beans, carrots, and peas. This ensures everything is perfectly cooked and tender. -
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Make the Curry Base:
Heat 1 teaspoon of sunflower oil in a deep pan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds, releasing their earthy aroma. Add the grated garlic and finely chopped onions. Sauté the mixture for about 4-5 minutes, until the onions turn light pink and become translucent. -
Add Spices:
Stir in the turmeric powder and red chilli powder, letting them blend into the sautéed onions for 30 seconds to 1 minute. This will bring out the depth of flavor in the curry. -
Incorporate Liquids:
Pour in the coconut milk and vegetable stock, stirring gently to combine everything. Add 2 tablespoons of Dijon mustard for that tangy kick that will make your curry stand out. Season with salt to taste, adjusting the spice and salt levels to your liking. Allow the mixture to simmer for a few minutes, letting the flavors meld together. -
Combine Vegetables with the Curry Base:
Add your steamed vegetables—carrots, green beans, peas, and boiled potatoes—into the curry sauce. Stir everything together to ensure the vegetables are well-coated in the flavorful mustard-infused sauce. -
Simmer and Serve:
Reduce the heat to low, cover the pan, and let the curry simmer for another 3-4 minutes. This allows the vegetables to absorb the flavors of the curry base while retaining their tender texture. Once the curry is done, turn off the heat. -
Serving:
Serve your Mustard Vegetable Curry hot, accompanied by steaming basmati rice or warm, soft tawa parathas for a truly satisfying meal. The creamy, tangy curry pairs beautifully with these sides, making it a versatile dish to complement a variety of main courses.
Pro Tips for Mustard Vegetable Curry:
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For a Creamier Texture: If you prefer a richer curry, you can increase the amount of coconut milk or add a tablespoon of cream towards the end of cooking for extra smoothness.
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Adjust Spice Levels: The red chili powder can be adjusted based on your preference for heat. For a milder curry, you can reduce the amount or use a paprika substitute for color without the heat.
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Make it Vegan: This recipe is already dairy-free, but make sure your vegetable stock is plant-based as well to keep it fully vegan.
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Add Extra Veggies: Feel free to add other vegetables like cauliflower, bell peppers, or zucchini to this dish for more variety and texture.
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For a Tangier Flavor: If you enjoy a sharper mustard flavor, add an extra tablespoon of Dijon mustard to the curry right before serving.
Why You’ll Love This Mustard Vegetable Curry:
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Vibrant Flavors: The combination of mustard, turmeric, and coconut milk gives this curry a unique and tantalizing flavor profile, balancing creamy, spicy, and tangy notes beautifully.
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Healthy & Nutritious: Packed with a variety of vegetables, this curry is not only flavorful but also packed with essential nutrients like vitamins A and C, fiber, and healthy fats from the coconut milk.
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Easy to Make: With just a few simple ingredients and straightforward cooking techniques, this dish can be whipped up in less than an hour, making it perfect for a busy weeknight meal or a weekend feast.
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Versatile Side Dish: This curry pairs wonderfully with a wide range of main courses, from rice dishes and dal to grilled meats or roasted tofu for a satisfying vegetarian meal.
Enjoy the comforting warmth of this Mustard Vegetable Curry, and make it your go-to dish for all things cozy and satisfying. Whether you’re hosting a family dinner or simply craving something hearty, this recipe will surely become a favorite on your table.
