Indian · Dinner
Mixed Vegetable Curry
A gluten-free North Indian mixed vegetable curry simmering potato, carrot, cauliflower, green beans and peas in a tomato-onion masala built on cumin, turmeric and garam masala. Finished with cream and cilantro, it is served over steamed basmati rice.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
405Calories
8.1gProtein
13.8gFat
64.3gCarbs
9.2gSugar
8.3gFiber
387mgSodium
21mgChol
5.2gSat Fat
995mgPotassium
82mgCalcium
2.9mgIron
0mcgVitamin B12
38mgVitamin C
Goes well with
Pale Ale or IPA
local
Masala Chai
international
vegetarian
gluten-free
low-cholesterol
high-fiber
low-calorie
gluten-free
Instructions
1
Prep
Peel and cube the potato, slice the carrot, break the cauliflower into small florets, trim the green beans, and gather the peas on a cutting board.
2
Sauté
Heat the vegetable oil in a small saucepan over medium heat and cook the onion for 4 minutes, stirring, until softened and light golden.
3
Bloom
Stir in the garlic and ginger and cook over medium heat for 1 minute until fragrant and the raw smell dissipates completely.
4
Simmer
Add cumin, turmeric, chili powder, coriander and garam masala, stir for 30 seconds until darkened and toasted.
5
Simmer
Add the canned tomatoes and cook over medium heat for 3 minutes, stirring, until the mixture thickens slightly.
6
Simmer
Add the potato, carrot, cauliflower, green beans, water and salt; cover and simmer over medium-low heat for 12 minutes until potatoes are tender.
7
Simmer
Stir in the peas and simmer uncovered over medium-low heat for 3 minutes until bright green and tender.
8
Finish
Stir in the heavy cream off the heat until glossy, then taste and adjust salt.
9
Plate
Spoon the curry over the cooked basmati rice on a plate and scatter the cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g potato
- 3.8 oz110g carrot
- 3.6 oz100g cauliflower
- 1.8 oz52g green beans
- 1.6 oz46g green peas
- 1/2 cup70g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 3.6 oz100g canned tomatoes
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp coriander-ground
- 2/3 cup160ml water
- 4 tbsp60ml heavy cream
- salt, to taste
- 2 tbsp2 tbsp cilantro
- 1 cup190g basmati rice, cooked
