Indian Vegetable Curry Recipe

Name: Indian Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons butter; 1/2 teaspoon black mustard seeds; 3 cloves garlic mashed; 1 teaspoon cinnamon; 1/2 teaspoon cardamom seeds ground; 1 1/2 teaspoons cumin ground; 1 1/2 teaspoons coriander seeds ground; 1 1/2 teaspoons fennel seeds ground; 1 teaspoon turmeric; 2 teaspoons ginger root fresh, grated; 1 teaspoon cayenne pepper; 1 teaspoon salt; 2 cups onions chopped; 3 medium carrots; 3 cups potatoes cubed; 1 medium cauliflower florets; 3/4 cup water; 2 medium tomatoes diced; 2 cups green beans or peas

Servings: persons

2 tablespoons vegetable oil
2 tablespoons butter
1/2 teaspoon black mustard seeds
3 cloves garlic mashed
1 teaspoon cinnamon
1/2 teaspoon cardamom seeds ground
1 1/2 teaspoons cumin ground
1 1/2 teaspoons coriander seeds ground
1 1/2 teaspoons fennel seeds ground
1 teaspoon turmeric
2 teaspoons ginger root fresh, grated
1 teaspoon cayenne pepper
1 teaspoon salt
2 cups onions chopped
3 medium carrots
3 cups potatoes cubed
1 medium cauliflower florets
3/4 cup water
2 medium tomatoes diced
2 cups green beans or peas

1
Melt butter and oil in skillet or wok.
2
Add mustard seeds and heat until they begin to pop.
3
Add remaining spices and cook on low heat for a few minutes to enhance the flavors.
4
Be careful not to burn them.
5
Add chopped onions and saute until translucent.
6
Add carrots and cook several minutes.
7
Add potatoes and cook a few minutes more.
8
Add cauliflower and stir well to coat all vegetables.
9
Add the water, cover the pan, and simmer 20 minutes, stirring occasionally.
10
When potatoes are tender, add the tomatoes and peas or green beans.
11
Simmer, covered 10 more minutes.
12
Serve on long grain brown or white rice.
13
Garnish with yogurt, cashew halves or raisins if you prefer.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 tablespoons butter, 1/2 teaspoon black mustard seeds, 3 cloves garlic mashed, and more.

Yes, Indian Vegetable Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Vegetable Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions