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Indian Vegetable Curry

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A rich and aromatic Indian vegetable curry made with coconut milk, tamarind, and a medley of spices. Packed with colorful vegetables, it’s wholesome, vegan, and naturally gluten-free.

Ingredients

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

1 red onion, sliced

4 garlic cloves, roughly chopped

4 cups mixed vegetables (zucchini, bell pepper, eggplant, corn, cauliflower, mushrooms)

10 curry leaves (fresh or frozen)

1 (14-ounce) can full-fat coconut milk

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 stems intact

4 Roma tomatoes, quartered

Fresh cilantro, for garnish

Instructions

  1. Heat olive oil in a large pan over medium heat.
  2. Add fennel seeds, cumin seeds, mustard seeds, and coriander seeds; cook until fragrant.
  3. Stir in the sliced onion and sauté until softened and lightly golden.
  4. Add garlic, curry leaves, and serrano chilies; cook briefly until aromatic.
  5. Toss in the assorted vegetables and sauté for a few minutes to coat them in the spices.
  6. Add tomatoes and cook until they start to break down.
  7. Pour in coconut milk, tamarind paste, turmeric, cayenne, and salt; stir to combine.
  8. Bring to a gentle simmer and cook for 15–20 minutes, until vegetables are tender and sauce thickens slightly.
  9. Garnish with fresh cilantro before serving.

Notes

Use any mix of vegetables you have on hand.

Add chickpeas, lentils, tofu, or paneer for extra protein.

For a creamier curry, add more coconut milk.

Adjust cayenne and chilies to control spice level.

Canned tomatoes can be substituted for fresh Roma tomatoes.

Nutrition

Find it online: https://justsosavory.com/indian-vegetable-curry/