Classic Vegetable Curry Recipe
Classic vegetable curry is the culinary equivalent of yoga pants—comfortable, versatile, and fabulous enough to rescue your weekday dinner panic.
It combines colorful vegetables, aromatic spices, and a creamy base that practically begs you to brag about cooking at home.
Each bite feels indulgent but still convinces you that you’re “being healthy,” which we both know is the ultimate life hack.
It’s vibrant, hearty, and satisfying enough to make takeout jealous while keeping your kitchen smelling like a Michelin star audition.
Honestly, this curry doesn’t just feed you; it feeds your inner goddess, minus the guilt trip, darling.
Classic Vegetable Curry Recipe
A hearty curry made with mixed vegetables simmered in a spiced, creamy sauce—wholesome, flavorful, and perfect for cozy dinners.
Ingredients
- Mixed vegetables carrots, peas, cauliflower, potatoes – 4 cups
- Onion – 1 medium chopped
- Garlic – 3 cloves minced
- Ginger – 1 tbsp grated
- Tomato puree – 1 cup
- Coconut milk – 1 cup
- Curry powder – 2 tbsp
- Turmeric – ½ tsp
- Cumin seeds – 1 tsp
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat olive oil in a pot and add cumin seeds.
- Sauté onion, garlic, and ginger until fragrant.
- Stir in curry powder and turmeric, then add tomato puree.
- Cook for 5 minutes, letting flavors blend.
- Add mixed vegetables, salt, and pepper. Stir well.
- Pour in coconut milk and simmer for 20 minutes until vegetables soften.
- Garnish with fresh cilantro before serving.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 14 g
- Saturated Fat: 6 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 6 g
Vitamins & Minerals (per serving)
- Vitamin A: 45%
- Vitamin C: 30%
- Folate: 22%
- Iron: 18%
- Potassium: 15%
Additional Tips
- Add chili flakes if you like extra heat.
- Swap coconut milk with almond milk for a lighter version.
- Serve with rice or naan for maximum comfort vibes.
