Mixed Vegetable Curry
A vibrant and aromatic medley of vegetables in a rich coconut sauce.
⏱️ 50 min🍽️ Serves 1
🔥 320 kcal💪 10g protein🍚 35g carbs🥑 16g fat🌾 8g fibreper serving
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servings
Ingredients
- 🧀200 g paneer, cubed
- 🧅1 onion, chopped
- 🍅2 tomatoes, chopped
- 🥕1 cup mixed vegetables (carrots, peas, beans), chopped
- florets🥦1 cup cauliflower florets
- 🥬1 cup spinach, chopped
- 🧄1 tbsp ginger-garlic paste
- 🌿1 tsp cumin seeds
- 🧡1 tsp turmeric powder
- 🍚1 tsp coriander powder
- 🌶️½ tsp garam masala
- 🥥½ cup coconut milk
- 🌻2 tbsp cooking oil
- 🧂 salt, to taste
- 🌿 fresh coriander, for garnish
Pro tips
- For extra richness, add a tablespoon of cashew paste along with the coconut milk.
- Adjust the spice level by adding more or less green chilies or chili powder.
- This curry pairs wonderfully with rice, naan bread, or rotis.
- Feel free to experiment with other seasonal vegetables like bell peppers, mushrooms, or sweet potatoes.
Method
- 1Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
- 2Add chopped onions and sauté until golden brown. Then add ginger-garlic paste and cook for another minute until fragrant.
- 3Stir in chopped tomatoes and cook until they soften and release their juices, forming a paste.
- 4Add turmeric powder, coriander powder, and garam masala. Cook for 1-2 minutes, stirring constantly.
- 5Add mixed vegetables and cauliflower florets to the pan. Sauté for 5-7 minutes, allowing them to coat with the spices.
- 6Pour in coconut milk and a 1/2 cup of water. Bring to a simmer, then cover and cook for 10-15 minutes, or until vegetables are tender.
- 7Gently stir in the cubed paneer and chopped spinach. Cook for another 3-5 minutes, until spinach wilts and paneer is heated through.
- 8Season with salt to taste. Garnish with fresh coriander before serving.