Vegetable Curry

5 from 3 votes

This 20-minute Easy Vegetable Curry simmers in a medley of colorful vegetables and aromatic seasoning. It makes hearty flavorful one pot meal.

Prep Time5

Cook Time15

Course: dinner

Cuisine: Indian

Diet: Gluten Free, Hindu, Vegan, Vegetarian

Servings: cups

Calories: 109kcal

Author: Prajakta Sukhatme

Cost: $3

Equipment

Cast Iron Skillet

Ingredients

Curry Seasoning

1 Tablespoon cooking oil
1 teaspoon cumin seeds
½ teaspoon Turmeric Powder
1 teaspoon red chili powder adjust per taste
1 Tablespoon garam masala
1 Tablespoon ginger garlic paste or use 1 teaspoon each minced ginger and minced garlic

Curry Vegetables

1 Onion diced
2 medium potatoes peeled and dices
2 cup cauliflower florets
1 red bell pepper seeded and diced
¾ cup frozen peas
1 cup tomato crushed
1 teaspoon Kasuri Methi dried fenugreek leaves , crush on palm before adding
Salt and pepper per taste
1 Tablespoon lime or lemon juice
Chopped Cilantro for garnish

Instructions

Prep your vegetables: Wash, peel, and chop your vegetables into bite-sized pieces. Dice the onion, mince the garlic, and grate the ginger. Remove the seeds form red bell pepper.
Heat oil in a large skillet or pot over medium heat. Scatter cumin seeds and let them splutter. Add the diced onion and sauté until translucent. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add turmeric powder, garam masala and chili powder. Toast the spices for a minute to enhance their flavors.
Toss in your chopped vegetables and tomatoes and mix well to coat everything with the aromatic spice mixture. Add 1 cup water and stir.
Bring the curry to a gentle simmer and let it cook covered for about 10-15 minutes, or until the vegetables are tender and the flavors have melded together. Slightly mash few potato pieces for thicker, creamier texture.
Taste and adjust the seasoning with salt as needed. Turn off the heat.
Once cooked, add crushed kasuri methi and lemon juice. Stir well. Garnish with fresh cilantro for a burst of freshness and color. Serve and enjoy !

Notes

Make a double batch of mixed vegetable curry and freeze individual portions for quick and convenient meals later on. Simply thaw and reheat for a delicious homemade meal in minutes.

How to Make Vegetable Curry In Instant Pot?

Press SAUTE and add oil. Start by sautéing onions, garlic, and ginger directly in the Instant Pot using the Sauté function until they're fragrant. Next, add your favorite vegetables, spices, crushed tomatoes, and water to the pot. Stir well. Close the lid, set the Instant Pot to pressure cook for about 5 minutes, then allow the pressure to release naturally. Once done, give it a good stir, and your flavorful curry is ready to be enjoyed with rice or naan bread.

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