June 4, 2024
Easy Vegetable Curry
Servings:
4
Difficulty:
A mix of pantry friends vegetables with a mildly creamy sauce that comes together in less than 30 minutes, this curry is a flavorful and fiber-packed dish perfect for pairing with rice or flatbread.
Why you will love this recipe
Uses pantry friendly ingredients: this curry contains ingredients that many of us already have at home. If you do not have fresh vegetables, you can also use a miz of pre cut frozen mixed vegetables.
Contains nearly half of your recommended weekly plant points: with a large mix of vegetables and spices, this one curry contains 14 different plants. Aiming for 30 plants per week has been shown to help increase gut diversity which can improve overall health.
Highly customizable: all of the vegetables used in this curry can be substituted for items that you have at home. Consider using vegetables that retain their shape after cooking to maintain the texture of the curry. Good options include sweet potato, squash, and corn.
Ingredients
1 tsp cumin seeds
1 tsp black mustard seeds
½ head cabbage
Pinch asafetida
1 tsp grated fresh ginger
2 medium tomatoes
1 medium potato
1 medium carrot
1 small handful green beans
½ green bell pepper
¼ medium head cauliflower
¼ cup frozen peas
2 tbsp cilantro
¾ cup frozen shredded coconut
2 tbsp cashews
2 tbsp spice powder of choice
Salt, to taste
Water, as needed
Oil, for cooking
Method
PREP. Shred or roughly chop cabbage with a knife or box grater. Dice tomatoes. Dice potatoes. Dice carrots. Cut green beans into 1 Inch pieces. Dice bell pepper. Break apart cauliflower into small florets. Try to have all vegetables be the same size to ensure even cooking.
SAUTÉ VEGETABLES. Heat a medium wok or skillet. Add a touch of oil. Add cumin and mustard seeds and let cook until mustard stops popping. Add asafetida and cook until the strong smell fades, about 1 minute. Add cabbage. Cover and cook until cabbage softens, about 5 minutes. Stir occasionally to prevent sticking. Add tomato, potato, carrot, beans, cauliflower, and peas. Add a pinch of salt. Cover and cook until vegetables are softened, about 20 minutes.
MAKE CURRY PASTE. Add coconut, cashews, spice powder, and ½ cup water to a small blender. Blend until smooth.
COOK. Add curry paste to vegetables. Cook until the spices begin to release aromas, about 2 minutes. Add enough water to cover the vegetables, cover the pan, and cook until water mostly simmers off. You will know it is done when the potatoes can be easily smashed with the back of the spatula.
SERVE. Remove from heat and garnish with cilantro. Serve with rice or flatbread of choice.
Notes
Recipe adapted from Hebbar’s Kitchen
The cabbage and asafetida make great substitutes for onion and garlic if you follow that principle
Vegetables are very customizable so feel free to swap in whatever you have in your pantry. Other additions could be sweet potato, broccoli, squash, snap peas, or frozen corn.
I used garam masala as the spice mix but you can use any blend of spices such as curry powder.
Best served hot
Freezes well