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Indian vegetable curry recipe video

Indian Vegetable Curry | Video

Indian vegetable curry featuring vegetables cooked in lip-smacking sauce
5 from 47 votes
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Course: Lunch, Dinner
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Fry vegetables:

  • 1 tablespoon oil
  • 1 large potato cut into cubes
  • 1 carrot cut into cubes
  • ½ cup sliced green beans
  • ½ cup cauliflower florets
  • ¼ cup chopped bell peppers capsicum

Make veg curry:

  • 1 tablespoon oil
  • ½ teaspoon cumin seeds
  • 1 cup chopped onions
  • 2 green chilies sliced
  • 4 garlic cloves minced
  • 1- inch ginger minced
  • 2 large tomatoes pureed
  • ½ teaspoon ground turmeric turmeric powder
  • 1 teaspoon ground cumin cumin powder
  • 1 teaspoon ground coriander coriander powder
  • 1 teaspoon red chili powder
  • 1 cup water
  • ½ cup frozen green peas
  • 1 teaspoon garam masala
  • ½ cup heavy cream thickened cream
  • 2 tablespoons coriander cilantro leaves
  • Salt to taste

Instructions

  • To fry the vegetables, heat oil in a large frying pan or skillet over medium-high heat. Add potatoes, carrots and green beans. Sauté, stirring occasionally, for about 4 minutes. Add cauliflower and bell peppers. Sauté, stirring occasionally, for about 2 minutes. Set aside. 
  • To make the curry, heat oil in a frying pan over medium-high heat.
  • Add cumin seeds. Sauté, stirring, for a few seconds.
  • Add onions and green chilies. Sauté, stirring occasionally, for about 2-3 minutes or until browned.
  • Add garlic and ginger. Sauté, stirring occasionally, for about 1 minute or until aromatic.
  • Add tomatoes. Sauté, stirring, for about 2-3 minutes.
  • Add ground turmeric, ground cumin, ground coriander and red chili powder. Sauté, stirring, for one minute.
  • Add water, vegetables, green peas, garam masala, cream and coriander (cilantro) leaves. Season with salt. S
  • immer for about 3 minutes.
  • Garnish with more coriander (cilantro) leaves if you like. 

Notes

  • You can substitute cream with coconut milk or cashew nut paste
  • Customize this recipe with other vegetables like mushrooms, broccoli and sweet potato 

Nutrition

Serving: 1g | Calories: 228kcal | Carbohydrates: 36g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 195mg | Fiber: 7g | Sugar: 10g