Vegetable Curry
A guide on how to make vegetable curry, covering ingredients, spices, cooking methods, and variations.
Equipment
- Large pan or wok
- Pot
- Pressure cooker (optional)
- Airtight Container
- Saucepan
Ingredients
- Variable Spices (turmeric, cumin, coriander, chili powder, etc.) Store in airtight containers
- 1-2 medium Onions
- 2-4 cloves Garlic
- 1-2 inches Ginger
- 1-2 cups Tomatoes Fresh or canned
- 1 can (13.5 oz) Coconut Milk Full-fat recommended
- 1 cup Vegetable Broth
- 2 tablespoons Oil Coconut or vegetable oil
Instructions
- Sauté onions, garlic, and ginger in oil until softened. Add spices and cook for 30 seconds.
- Add vegetables (cut into similar-sized pieces). Stir-fry firmer vegetables, simmer softer ones, or pressure cook.
- Pour in coconut milk and vegetable broth. Simmer for 10-15 minutes, or until sauce thickens.
- Serve hot with rice, naan, or roti. Optional: add plain yogurt or raita to cool down spiciness.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.