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.
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.