What vegetables are best for vegetable curry?

Any summer vegetables that can be cut into bite-sized pieces and achieve a tender, succulent texture, such as zucchini, bell pepper, eggplant, cauliflower florets, mushrooms, broccoli, green beans—really anything goes! Corn and green peas make a nice addition, too.

Should you let curry sit before serving?

As soon as the vegetables are tender, turn off the heat, then taste and adjust for salt, spice, and acid (fresh lime juice can be added). Once the desired flavor profile is achieved, it is ready to serve warm.

How long should you let curry simmer?

Simmer the veg curry covered for 10 minutes, then uncovered for 15-20 minutes.

What is the difference between a South Indian Curry and a North Indian Curry?

South Indian curry recipes are lighter, rice-based, and tangy with a tamarind and coconut base. North Indian curries are richer and creamier, often made with dairy and served with bread.

Delicious Indian Vegetable Curry

Name: Indian Vegetable Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 ½ teaspoons fennel seeds; 1 ½ teaspoons cumin seeds; 1 ½ teaspoons black mustard seeds; 1 ½ 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 ½ teaspoons salt; ¼-½ teaspoon cayenne pepper; ¼-½ teaspoon turmeric powder, more for color; 1-2 serrano chilies -split in half with the stem intact.; 4 Roma tomatoes, quartered; cilantro for garnish

Description

This Indian vegetable curry features end-of-summer vegetables in a fragrant, spice-infused coconut-tamarind curry sauce. Perfect for using up your garden veggies! Adapted from a recipe by Meera Sodha

Ingredients

Units Scale

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

Serve with naan or basmati rice.

Instructions

In a large skillet or braiser, toast the spices over medium-low heat until toasty and fragrant. If they start popping, they are done. Grind or crush with a mortar and pestle and set aside.
In the same pan, heat the olive oil over medium-high heat. Add the onion and saute, stirring, 3-4 minutes until just tender and fragrant. Add the garlic and lower the heat to medium, cook for two minutes. Add the vegetables and ground spices and cook for 2-3 minutes.
Stir in the curry leaves, coconut milk, tamarind paste, salt, cayenne, and turmeric and mix well. Nestle in the tomatoes and chilies.
Bring to a simmer, cover for 10 minutes, simmering over medium-low heat. Uncover, give one good stir, then simmer uncovered without stirring, for 15-20 more minutes or until veggies are tender and coconut milk has reduced by at least a third. Stirring will cause the tomatoes to fall apart, so try to avoid that. However, you can gently push the veggies underneath or spoon sauce over them to cook more evenly.
Once the veggies are succulent and tender, turn the heat off. Adjust salt and spice level. The tamarind and tomatoes will add a good amount of acid, but if you want more, squeeze with lime.
Sprinkle with fresh cilantro and serve over rice or with naan.

Equipment

fresh curry leaves

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Tamarind Paste

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Notes

Veggies: If using eggplant, cut it smaller into 1/4 inch thick slices (then cut into quarters). Zucchini can be sliced ½ inch thick, and bell peppers are perfect at 1-inch cubes. I haven’t tested the cauliflower, but I would make them small-ish. You can always roast veggies separately and add them to the reduced sauce.

Variations: Feel free to add crispy tofu, chickpeas or crispy paneer (perhaps at the end) adjusting the salt.

Nutrition

Serving Size: 1 cup
Calories: 254
Sugar: 8.4 g
Sodium: 620.9 mg
Fat: 20.3 g
Saturated Fat: 13.3 g
Carbohydrates: 18.3 g
Fiber: 6.2 g
Protein: 4.5 g
Cholesterol: 0 mg