Vegetable Curry Recipe

Method8 steps

1. 1

   Step 1: For the cashew (20) route, soak the 20 cashews in the separate ½ cup hot water for 15 minutes. Cool enough to blend safely, then grind the cashews with their soaking water completely smooth, adding extra water only if needed. Skip this preparation if choosing the separate ½ cup ready thick coconut milk. Prepare the chopped vegetables within their listed ranges, aiming for about 4½ cups total; keep the potato (¾–1 cup) cubes submerged in separate holding water until used.

   Soak cashews only on cashew route · 15 minUses 20 cashews for cashew-cream route, omit for coconut-milk route · ½ cup hot water for cashew soaking and blending, only on cashew route · Extra water only if needed for smooth cashew cream · ¾–1 cup chopped carrot · ¾–1 cup peeled cubed potato · ½ cup chopped green beans · ½–¾ cup fresh or frozen peas · 1½ cups cauliflower florets, kept larger than potato cubes

2. 2

   Step 2: Heat 2–3 tbsp oil. Add any selected optional whole cumin, cardamom, cinnamon (1) and bay leaf (1) and/or curry leaves (1). When they sizzle, add the onion (1 cup) and optional green chili (1); sauté until golden.

   Uses 2–3 tbsp oil · ½ tsp optional whole cumin seeds · 3 optional green cardamom pods · 1 optional Ceylon cinnamon piece, 1 inch long · 1 optional bay leaf, instead of or with curry leaves · 1 optional sprig curry leaves, instead of or with bay leaf · 1 cup very finely chopped onion · 1 optional slit green chili

3. 3

   Step 3: Add the 1 tbsp ginger garlic paste and sauté for 1 minute. Reduce the heat and stir in mild chili powder (¾–1¼ tsp), garam masala (1 tsp), cumin powder (1 tsp), coriander powder (1–1½ tsp), turmeric (⅛ tsp) and initial salt (1 tsp), followed promptly by the sweet tomatoes (1 cup).

   Uses golden onion with optional whole spices · 1 tbsp ginger garlic paste · ¾–1¼ tsp mild Kashmiri chili powder · 1 tsp garam masala · 1 tsp cumin powder · 1–1½ tsp coriander powder · ⅛ tsp turmeric · 1 tsp initial salt

4. 4

   Step 4: Sauté until the tomatoes cook down and oil begins to separate. Choose the prepared cashew cream from step 1 OR the ½ cup ready thick coconut milk. Reserve exactly 2 tbsp of the chosen cream or milk for garnish, then pour the remainder into the cooked masala.

   Uses cooked spiced tomato-onion masala · Cashew cream only if selected; reserve 2 tbsp before pouring the remainder · ½ cup thick coconut milk only if selected; reserve 2 tbsp before pouring remainder

5. 5

   Step 5: Drain the potatoes and discard their holding water. Add all the prepared vegetables from step 1 and sauté over medium-high heat for 2–3 minutes. Pour in 1 cup from the measured hot cooking-water stock and stir.

   Uses curry base with chosen cream remainder · All prepared vegetables, potatoes drained; excludes cashew cream · Initial 1 cup hot cooking water

6. 6

   Step 6: Cover and cook over medium heat until every vegetable is fork-tender. Add the remaining measured hot cooking water only as needed, up to the listed total 1¼–2 cups. Add extra hot water beyond that only if necessary for tenderness or consistency.

   Uses vegetables cooking in curry base · Remaining measured hot cooking water only as needed · Extra hot water beyond measured stock only if needed

7. 7

   Step 7: Taste the cooked curry and add extra salt or garam masala only if required. Crush the optional kasuri methi (1 tbsp) between your palms and sprinkle it in.

   Uses fork-tender vegetable curry · Extra salt only after tasting cooked curry · Extra garam masala only after tasting cooked curry · 1 tbsp optional crushed kasuri methi

8. 8

   Step 8: Garnish with the coriander leaves (2–4 tbsp) and the reserved 2 tbsp cashew cream or coconut milk from step 4. Serve the finished vegetable curry.

   Uses finished seasoned vegetable curry · 2–4 tbsp chopped coriander leaves for garnish · Reserved 2 tbsp cashew cream or coconut milk