Mixed Vegetable Curry Recipe

Ingredients

• 3 tbsp avocado oil
• 1 tsp cumin seeds
• 1 large yellow onion, finely chopped (~1 1/2 cups)
• 1-2 serrano peppers, split lengthwise
• 4 cloves fresh garlic, minced
• 1 tbsp fresh ginger, grated
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 1/2 tsp garam masala
• 1 tsp Kashmiri red chili powder
• 1 tsp ground coriander
• 3/4 tsp turmeric powder
• 1 1/2 tsp Diamond Crystal kosher salt
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 1 medium carrot, cut into 1/2-inch cubes
• 2 cups cauliflower florets
• 1 red bell pepper, cut into 1-inch pieces
• 1/2 cup full-fat coconut milk
• 3/4 cup frozen peas
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped

Bloom Spices and Build the Masala

Heat the avocado oil in a Dutch oven over medium-high heat. When the oil shimmers, add the cumin seeds and cook for about 30 seconds, until they are fragrant and sizzling.

Add the chopped onion and serrano peppers. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.

Stir in the minced garlic and grated ginger and cook for one more minute.

Add the fire-roasted tomatoes, garam masala, Kashmiri red chili powder, ground coriander, turmeric, and salt. Cook, stirring frequently, until the tomatoes break down and the mixture thickens into a dark, fragrant paste. This is your flavor base.

Cook the Vegetables

Add the sweet potato, carrot, cauliflower, and bell pepper to the pot. Stir everything to coat the vegetables thoroughly in the masala paste.

Pour in the coconut milk, stir everything together, and bring it to a simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the sweet potatoes and carrots are tender when pierced with a fork.

Finish the Curry

Stir in the frozen peas and cook for another 2-3 minutes, just until they are heated through.

Remove the pot from the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust the salt if needed. Serve immediately.

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Mixed Vegetable Curry

This is a one-pot curry for using up whatever vegetables are in the fridge. The entire dish is built on a foundational spice paste, or masala, that you create in the pot by blooming whole spices and then cooking down aromatics and ground spices. This base is what gives the final dish its depth.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

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Ingredients

• 3 tbsp avocado oil
• 1 tsp cumin seeds
• 1 large yellow onion ~1 1/2 cups, finely chopped
• 1-2 serrano peppers split lengthwise
• 4 cloves fresh garlic minced
• 1 tbsp fresh ginger grated
• 1 can fire-roasted diced tomatoes 14.5-ounce
• 1 1/2 tsp garam masala
• 1 tsp Kashmiri red chili powder
• 1 tsp ground coriander
• 3/4 tsp turmeric powder
• 1 1/2 tsp Diamond Crystal kosher salt
• 1 large sweet potato peeled and cut into 1/2-inch cubes
• 1 medium carrot cut into 1/2-inch cubes
• 2 cups cauliflower florets
• 1 red bell pepper cut into 1-inch pieces
• 1/2 cup full-fat coconut milk
• 3/4 cup frozen peas
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro chopped

Method

• Heat avocado oil in Dutch oven over medium-high heat.
• Add cumin seeds, cook 30 seconds until fragrant.
• Add onion and serrano peppers, cook 5-7 minutes until onion is translucent.
• Add garlic and ginger, cook 1 minute.
• Add tomatoes, garam masala, chili powder, coriander, turmeric, and salt. Cook until mixture forms thick paste.
• Add sweet potato, carrot, cauliflower, and bell pepper. Stir to coat with masala.
• Pour in coconut milk, bring to simmer. Cover, reduce heat to low, cook 20-25 minutes until vegetables are tender.
• Add peas, cook 2-3 minutes.
• Remove from heat. Stir in lime juice and cilantro. Adjust salt if needed.

Notes

For less heat, remove serrano pepper seeds before cooking. Curry can be stored in airtight container in fridge for up to 3 days.