15-Minute Vegetable Indian Curry Recipe: A Quick & Flavorful Delight

Welcome, food lovers, to another mouth-watering post! Today, we’re bringing the rich, aromatic flavors of Indian cuisine straight to your kitchen with our 15-Minute Vegetable Indian Curry recipe. Perfect for busy weeknights, this dish packs a healthy punch of veggies and spices, making it an excellent choice for those trying to eat better without sacrificing taste. So, let’s dive in and explore the vibrant world of Indian curry!

Who is This Recipe For: A Curry for All

This 15-Minute Vegetable Indian Curry recipe is ideal for anyone who wants a quick, healthy, and delicious meal. Whether you’re a busy parent, a student on a budget, or just someone who loves a good curry, this dish is perfect for you. Plus, it’s easily adaptable for vegetarians and vegans, making it a great option for all dietary preferences.

Why This Recipe is Great: Quick, Nutritious, and Flavorful

What sets this 15-Minute Vegetable Indian Curry apart from other curry recipes is its winning combination of convenience, nutrition, and incredible taste. With a variety of colorful veggies and a tantalizing blend of spices, this dish is not only visually stunning but also packed with essential nutrients. Moreover, its quick and easy preparation makes it a perfect choice for those with a hectic schedule.

The Secret Ingredients: A Symphony of Spices

Our 15-Minute Vegetable Indian Curry recipe boasts an exquisite blend of spices that give the dish its signature depth and complexity. Here’s a glimpse of the key spices that make this curry so special:

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1. Turmeric: Known for its vibrant yellow color and earthy flavor, turmeric is a staple in Indian cuisine and has numerous health benefits.
2. Cumin: Another essential spice in Indian cooking, cumin imparts a warm, slightly bitter taste to the curry.
3. Coriander: With its citrusy, slightly sweet flavor, ground coriander adds a unique dimension to the dish.
4. Garam masala: A classic Indian spice blend, garam masala gives the curry its rich, warm, and aromatic character.

Kitchen Equipment Needed: Simple Tools for a Simple Recipe

To create our 15-Minute Vegetable Indian Curry, you’ll need the following kitchen equipment:

1. A large, deep frying pan or wok
2. A wooden spoon or spatula
3. A cutting board
4. A sharp knife
5. Measuring cups and spoons
6. A serving dish

Recipe Variations, Swaps, and Shortcuts: Customize Your Curry

The beauty of our 15-Minute Vegetable Indian Curry recipe is its adaptability. Feel free to swap in your favorite vegetables, such as bell peppers, zucchini, or green beans, for a personalized touch. For a protein-packed version, try adding tofu, chickpeas, or paneer.

If you’re short on time, consider using pre-chopped vegetables or a frozen vegetable mix to save on prep work. Additionally, you can always use a store-bought curry paste in place of the dry spices for a shortcut without sacrificing flavor.

Storing Leftovers: Curry Today, Curry Tomorrow

Our 15-Minute Vegetable Indian Curry only gets better with time, as the flavors meld and intensify. To store any leftovers, simply transfer the curry to an airtight container and refrigerate for up to three days. You can also freeze the curry for up to two months, making it an excellent meal-prep option.

FAQ Section: Your Curry Questions Answered

Conclusion: Share the Love of Curry

Now that you’ve discovered our 15-Minute Vegetable Indian Curry recipe, we hope you’ll enjoy the incredible flavors and simplicity of this dish. Don’t forget to share the recipe with friends and family who might also appreciate a quick, healthy, and delicious meal. And if you haven’t already, be sure to subscribe to our blog for more fantastic recipes and culinary inspiration. Happy cooking!

15-Minute Vegetable Indian Curry Recipe

juliec

prep time

10 min

cooking time

15 min

servings

4

total time

25 min

Equipment

• A large, deep frying pan or wok

• A wooden spoon or spatula

• A cutting board

• A sharp knife

• Measuring cups and spoons

• A serving dish

Ingredients

• 2 tablespoons vegetable oil or ghee (use coconut oil or vegan butter for a vegan version)

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1 tablespoon ground turmeric

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon garam masala

• 1/2 teaspoon chili powder (optional, for added heat)

• 1 can (14 oz) diced tomatoes

• 1 can (14 oz) coconut milk

• 4 cups mixed vegetables, chopped (e.g., carrots, green beans, bell peppers, cauliflower)

• Salt and pepper, to taste

• Fresh cilantro, for garnish (optional)

• Cooked rice or flatbread, for serving

Instructions

1

Heat the oil or ghee in a large, deep frying pan or wok over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes, or until the onion is softened and translucent.

2

Add the garlic and ginger to the pan and cook for an additional minute, stirring constantly to prevent burning.

3

Stir in the ground turmeric, cumin, coriander, garam masala, and chili powder (if using) and cook for about 1 minute, allowing the spices to become fragrant and release their flavors.

4

Pour in the diced tomatoes, coconut milk, and mixed vegetables, stirring to combine. Season with salt and pepper to taste.

5

Increase the heat to bring the mixture to a simmer, then lower the heat and let the curry cook for about 10 minutes, or until the vegetables are tender but still retain some bite.

6

Taste the curry and adjust the seasoning if necessary. If you prefer a thicker sauce, you can let the curry cook for a few more minutes to reduce the liquid.

7

Serve the curry hot, garnished with fresh cilantro, alongside cooked rice or flatbread.

Notes

This recipe is vegetarian and easily adaptable to be vegan.

Feel free to swap in your favorite vegetables or protein sources, such as tofu, chickpeas, or paneer.

You can use a store-bought curry paste in place of the dry spices for a shortcut without sacrificing flavor.

Leftovers can be stored in the refrigerator for up to three days or frozen for up to two months.