Indian Vegetable Curry

Immerse yourself in the vibrant flavors of India with this flavorful Indian Vegetable Curry, a hearty and wholesome dish packed with a medley of colorful vegetables and bold spices. Infused with fragrant cumin, turmeric, and the warmth of garam masala, this curry is simmered in a rich tomato base and finished with fresh cilantro and a splash of tangy lemon juice. Perfect for busy weeknights or cozy family dinners, this comforting recipe is a plant-based delight that's both nourishing and delicious. Serve it hot with steamed rice or fluffy naan for a satisfying meal that captures the essence of authentic Indian cuisine.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 small green chili, chopped
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 4 large fresh tomatoes, pureed
• 1 teaspoon salt
• 2 cups cauliflower, cut into florets
• 1 large carrot, sliced
• 1 cup green beans, cut into 1-inch pieces
• 1 medium potato, diced
• 1 medium red bell pepper, chopped
• 1 cup green peas
• 2 cups water
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant.

Step 2

Add the chopped onion to the pot and sauté for about 5 minutes until the onion becomes soft and translucent.

Step 3

Stir in the minced garlic, grated ginger, and chopped green chili. Cook for 1-2 minutes until the raw aroma disappears.

Step 4

Add the ground turmeric, coriander, cumin, and garam masala to the pot. Stir well to coat the onion and garlic mixture with the spices.

Step 5

Pour in the pureed tomatoes and salt. Cook for about 5-7 minutes, stirring occasionally, until the tomato mixture thickens and releases oil from the sides.

Step 6

Add the cauliflower florets, sliced carrot, green beans, diced potato, chopped red bell pepper, and green peas to the pot. Stir to combine with the tomato base.

Step 7

Pour in the water and bring the mixture to a gentle boil.

Step 8

Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the vegetables are tender.

Step 9

Check the seasoning and add more salt if needed.

Step 10

Stir in the chopped cilantro and lemon juice. Mix well and turn off the heat.

Step 11

Serve hot with steamed rice or warm naan.

Nutrition Facts

Serving size	2055.3 grams (2055.3g)

Amount per serving	% Daily Value*
Calories	914

Total Fat 32.40g	42%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 17.10g
Cholesterol 0mg	0%
Sodium 2646mg	115%
Total Carbohydrate 145.10g	53%
Dietary Fiber 39.90g	143%
Total Sugars 46.20g
Protein 31.40g	63%

Vitamin D 0IU	0%
Calcium 463mg	36%
Iron 17mg	93%
Potassium 4446mg	95%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 12.6%

Carbs: 58.2%