Easy Indian Mixed Vegetable Curry
Why I Love This Recipe
FEATURING: Fresh onions (or onions), carrots, beans, pattypan squash (or zucchini), garlic (or garlic scapes) and cilantro.
This Easy Mixed Vegetable Curry comes together with very little effort and is quite comforting. If you like spicy food, just add more jalapeno!
Ingredients You'll Need
FOR TOPPING THE CURRY (topping #1):
1 Tbsp oil (ex: sunflower)
1 pattypan (or zucchini or half and half), cut in half moons
FOR THE CURRY:
3 Tbsp oil (ex: sunflower oil)
2 small to medium fresh onions bulbs, finely chopped
8 cloves garlic, crushed
1 inch piece ginger, crushed
2 (~240 g) medium tomato, chopped
1/2 jalapeno, finely chopped, or to taste
6-8 (~2 cup) small carrots, sliced in ~1/3" thick chunks
2 cup (290 g) beans, cut in 1 in pieces
2 (~500-560 g) medium to large russet potato, cubed into 1-inch pieces
1 tsp cumin seeds
1 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1.5 tsp table salt, or to taste
FOR THE GARNISH:
2 tbsp cilantro leaves (optional, for garnish), chopped
Directions
MAKE THE CURRY TOPPING #1: Heat oil in a non-stick pan over medium heat. When hot, put the pattypan. Let fry until the zucchini starts to brown but is still a little crisp. Turn off heat. Set aside.
MAKE THE CURRY: Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown (~7-8 minutes). Add the garlic and ginger and sauté until the raw smell disappears, about a minute.
Add the rest of the ingredients listed under curry (except for 2 garnishes-pattypan and cilantro) and sauté for 5 minutes.
Lower the heat to low or a little higher than the lowest setting (depending on your stove) and cover the pan with the lid. Let the vegetables cook for 24-25 minutes or until they are well done. Check once or twice in between (ex: after 10 min and every 5 min after) and stir to ensure even cooking. Taste and add salt, if needed. If you’re afraid the vegetables will stick to the bottom of the pan, add a splash of water. But the goal is to let the vegetables steam in their own juices.
Garnish with pattypan, crushed cilantro and mix gently to combine. Serve with rice, roti, naan, or any type of bread.
