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A vibrant medley of fresh vegetables simmered in a rich and aromatic tomato-onion gravy. This comforting North Indian classic is perfect with roti or rice for a wholesome meal.
For 4 servings
Prepare the cashew paste
Build the masala base
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A vibrant medley of fresh vegetables simmered in a rich and aromatic tomato-onion gravy. This comforting North Indian classic is perfect with roti or rice for a wholesome meal.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 264.25 calories per serving with 6.13g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the vegetables
Finish the curry
Rest and serve
Replace ghee with coconut oil or vegetable oil, and use 1/4 cup of full-fat coconut milk instead of heavy cream and cashew paste.
Reduce ghee to 1.5 tbsp, skip the heavy cream, and increase the quantity of vegetables for more fiber.
Use a 16oz bag of frozen mixed vegetables to save chopping time, and use canned tomato puree instead of fresh.
Omit onions and ginger-garlic paste. Use raw banana instead of potato and add a pinch of asafoetida (hing) with the cumin seeds.
The medley of vegetables provides essential nutrients like Vitamin A from carrots, Vitamin C from cauliflower, and potassium from potatoes, supporting overall health.
With ingredients like peas, beans, and carrots, this curry is a good source of dietary fiber, which aids digestion and promotes gut health.
This dish is entirely plant-based (if using oil instead of ghee), offering antioxidants and phytonutrients from vegetables and spices.
Yes, Vegetable Curry is a healthy dish packed with vitamins, minerals, and fiber from the variety of vegetables. The cream and ghee add richness, which can be reduced for a lower-calorie version.
One cup of this Vegetable Curry contains approximately 280-320 calories, depending on the amount of ghee and cream used. It's a balanced dish with carbohydrates, protein, and fats.
Absolutely! This recipe is very versatile. You can add other vegetables like bell peppers (capsicum), sweet corn, broccoli, or mushrooms. Adjust cooking times accordingly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.