Indian Vegetable Curry

This Indian vegetable curry is a vibrant and flavorful dish that I love making when I want something both hearty and wholesome. The spices bloom beautifully in the oil, the coconut milk adds richness, and the tamarind brings just the right amount of tang. With a mix of vegetables, it becomes a colorful and satisfying meal that I can enjoy any day of the week.

Why You’ll Love This Recipe

I love this recipe because it’s flexible and comforting. I can use whatever vegetables I have on hand, making it perfect for cleaning out the fridge. The combination of fennel, cumin, mustard, and coriander seeds creates an aromatic base that I find irresistible. Plus, it’s naturally vegan and gluten-free, which makes it a dish I can serve to almost anyone.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 teaspoons fennel seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons black mustard seeds
1 1/2 teaspoons coriander seeds
2 tablespoons olive oil
one red onion, sliced
4 garlic cloves, roughly chopped
4 cups veggies: zucchini, bell pepper, eggplant, corn, cauliflower florets, or mushrooms (see notes)
10 curry leaves (fresh or frozen)
14–ounce coconut milk (full-fat)
2 teaspoons tamarind paste
1 1/2 teaspoons salt
1/4–1/2 teaspoon cayenne pepper
1/4–1/2 teaspoon turmeric powder, more for color
1–2 serrano chilies – split in half with the stem intact
4 Roma tomatoes, quartered
cilantro for garnish

Directions

1. I begin by heating the olive oil in a large pan over medium heat.
2. I add the fennel seeds, cumin seeds, mustard seeds, and coriander seeds, letting them sizzle until fragrant.
3. I stir in the sliced onion and sauté until softened and lightly golden.
4. I add the garlic, curry leaves, and serrano chilies, cooking briefly until aromatic.
5. I toss in the assorted vegetables and sauté for a few minutes to coat them in the spices.
6. I add the tomatoes and cook until they start breaking down.
7. I pour in the coconut milk, followed by tamarind paste, turmeric, cayenne, and salt.
8. I bring it all to a gentle simmer and let it cook for about 15–20 minutes, until the vegetables are tender and the sauce thickens slightly.
9. I garnish with fresh cilantro before serving.

Servings and Timing

This recipe serves about 4 people. It takes me around 15 minutes to prep and 25–30 minutes to cook, so I can have it ready in about 40–45 minutes.

Variations

Sometimes I add chickpeas or lentils for extra protein. I also like using sweet potatoes or carrots for a heartier curry. If I want it creamier, I stir in a little extra coconut milk. For more spice, I increase the cayenne or add more chilies.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over medium-low heat, adding a splash of water or coconut milk if it thickens too much. It also freezes well for up to 2 months, which makes it a great make-ahead option.

FAQs

Can I use dried curry leaves instead of fresh?

Yes, but I prefer fresh or frozen for better flavor. Dried curry leaves are less aromatic.

What vegetables work best in this curry?

I like zucchini, cauliflower, bell peppers, eggplant, mushrooms, and corn, but almost any vegetable works.

Can I make this curry less spicy?

Yes, I reduce or omit the cayenne pepper and chilies for a milder version.

Is this curry vegan?

Yes, since it uses coconut milk, it’s naturally vegan and dairy-free.

Can I use canned tomatoes instead of fresh?

Yes, I sometimes use canned diced tomatoes if fresh Roma tomatoes aren’t available.

How can I thicken the curry?

I simmer it uncovered a bit longer or mash some of the cooked vegetables into the sauce.

Can I add protein to this curry?

Yes, I often add chickpeas, tofu, or paneer for extra protein.

What can I serve this with?

I enjoy it with basmati rice, naan, or paratha.

Can I prepare the spice base in advance?

Yes, I can toast and grind the seeds ahead of time to speed up cooking.

How long does this curry last in the fridge?

It keeps well for up to 4 days when stored properly.

Conclusion

This Indian vegetable curry is one of my favorite comfort foods because it’s rich, aromatic, and versatile. I love how I can adjust the vegetables and spice level depending on my mood. Whether I’m serving it with rice or bread, it always feels satisfying and nourishing.

Print