Dry Vegetable Curry

If you're looking for a delicious side dish to serve with a curry and remind you of the dry vegetable curry from Indian restaurants then this is it. It's packed full of vegetables plus it's easy to adapt both how spicy it is and what goes in it! It's also vegan, nut-free, gluten free and dairy free.

Course Side Dish

Cuisine Anglo Indian, Indian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings as a side or 4 as a main meal

Calories 132kcal

Author Corina Blum

Ingredients

2 tablespoon cooking oil Use your regular cooking oil. It can be vegetable oil, olive oil or coconut oil
2 teaspoon cumin seeds
520 g potatoes peeled and diced into large chunks
2 onions 1 sliced and 1 finely diced
3 garlic cloves crushed
1 tablespoon root ginger grated
3 green chilli peppers finely diced
2 tomatoes finely diced
1 teaspoon turmeric
1 teaspoon ground coriander
2 teaspoon garam masala
½ teaspoon chilli powder
210 g cauliflower cut into florets
80 g carrot peeled and cut into slices
80 g green beans diced into pieces about 2cm long
80 g peas

Instructions

Parboil the potatoes for about 3-4 minutes
Heat the oil in a large saucepan. When it is hot, add the cumin seeds.
After a minute they will begin to smell very aromatic. At this point, add the diced onion, ginger, garlic and chilli peppers.
Cook for about 5 minutes until softened. Stir in the ground spices. If the pan is too dry, add a splash of water too. Cook for a couple of minutes
Stir in the chopped tomatoes. Cook for about 3 minutes.
Add all the vegetables except the peas and about 50-70ml of water. Stir and then cover the pan and leave to simmer for about 45 minutes.
Add the peas and leave to finish cooking for another 5 minutes.
When serving, stir in some fresh coriander.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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