Three-vegetable Curry

Vegetarian Three-Vegetable Curry Recipe from India

Region / culture: India | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

This Three-vegetable Curry recipe is a delicious and nutritious dish that is perfect for a cozy night in. Packed with flavor and wholesome ingredients, this curry is sure to become a family favorite.

History

Curry dishes have a long history, originating in the Indian subcontinent and spreading to various parts of the world. This Three-vegetable Curry recipe takes inspiration from traditional curry dishes but adds a modern twist with the use of baby carrots, cauliflower, and peas.

Ingredients

3 tbsp mild curry powder or 1 tbsp hot curry powder + 2 tbsp mild
1 tbsp vegetable oil
1 lb (454 g) bag baby carrots
1 lb (454 g) bag cauliflower florets, large pieces halved
2 cups low-fat soy milk
1 tsp salt
2 tbsp all-purpose flour
10 oz (283 g) package frozen peas
freshly cooked brown or white rice for serving
chopped scallions, chopped dry-roasted peanuts and prepared mango chutney, as needed

How to prepare

Place curry powder in a small bowl.
Whisk in 3 tbsp of water until thickened and a paste forms.
In a large saucepan, heat oil over medium heat until hot but not smoking.
Stir in the curry paste and cook, stirring, for 1 minute.
Add carrots and cauliflower, stirring to coat.
Stir in soy milk and salt, increase heat to high and bring to a boil.
Reduce heat to medium-low and simmer until vegetables are just tender, about 15 minutes.
In a small bowl, whisk together flour and 2 tbsp of water until smooth.
Stir into the vegetable mixture until well blended.
Cook, stirring often, until the curry thickens, about 5 minutes.
Add peas and cook for 1 minute to heat through.
Serve at once with hot cooked rice and small bowls of chopped scallions, peanuts, and chutney for topping.

Variations

Add diced potatoes or sweet potatoes for extra heartiness.
Use coconut milk instead of soy milk for a creamier texture.
Add tofu or chickpeas for added protein.

Cooking Tips & Tricks

Make sure to cook the curry paste for at least 1 minute to release the flavors of the spices.

- Be sure to stir the vegetables often to ensure they are evenly coated with the curry paste.

- Adding the flour mixture at the end helps to thicken the curry and create a creamy texture.

Serving Suggestions

Serve this Three-vegetable Curry with freshly cooked brown or white rice and a side of chopped mango chutney for a complete meal.

Cooking Techniques

Simmer the vegetables in the curry sauce to allow the flavors to meld together.

- Thicken the curry with a flour mixture for a creamy consistency.

Ingredient Substitutions

Use any type of milk in place of soy milk.

- Substitute any vegetables of your choice for the baby carrots, cauliflower, and peas.

Make Ahead Tips

This Three-vegetable Curry can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve this Three-vegetable Curry in a large serving bowl with a garnish of chopped scallions, peanuts, and a dollop of mango chutney on top.

Pairing Recommendations

Pair this Three-vegetable Curry with a side of naan bread or roti for a complete Indian-inspired meal.

Storage and Reheating Instructions

Store any leftovers of this Three-vegetable Curry in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 7g per serving

Proteins

Protein: 9g per serving

Vitamins and minerals

This Three-vegetable Curry is rich in vitamins and minerals, including vitamin A, vitamin C, and potassium.

Alergens

This recipe contains soy and peanuts.

Summary

This Three-vegetable Curry is a well-balanced dish that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

This Three-vegetable Curry is a flavorful and nutritious dish that is perfect for a cozy night in. Packed with wholesome ingredients and rich spices, this curry is sure to satisfy your taste buds.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a rainy afternoon in the bustling streets of Mumbai, India, where I found myself wandering through the vibrant spice markets. The air was filled with the intoxicating aromas of cumin, coriander, and turmeric, and I felt like a child in a candy store, eager to explore the endless possibilities of Indian cuisine.

As I meandered through the narrow alleyways, I stumbled upon a small, unassuming food stall run by an elderly woman with a warm smile and twinkling eyes. She was busy stirring a large pot of bubbling curry, and the scent that wafted from it was enough to make my mouth water. Intrigued, I approached her and struck up a conversation.

She introduced herself as Mrs. Patel and explained that she had been cooking traditional Indian dishes for over five decades. She invited me to sit down and watch as she prepared her signature Three-vegetable Curry, a dish that she had learned from her own grandmother many years ago.

I watched in awe as Mrs. Patel expertly diced onions, chopped tomatoes, and crushed garlic and ginger in a mortar and pestle. She added a medley of spices – turmeric, cumin, coriander, and garam masala – and stirred them into the fragrant mixture. Then, she carefully added a trio of colorful vegetables – carrots, peas, and potatoes – along with a splash of coconut milk and a sprinkle of fresh cilantro.

As the curry simmered on the stove, Mrs. Patel regaled me with stories of her childhood in a small village in Gujarat, where she had learned the art of cooking from her grandmother. She spoke of long days spent in the kitchen, grinding spices, kneading dough, and stirring pots of bubbling curries over an open flame. Her eyes sparkled with nostalgia as she recalled the simple pleasures of a home-cooked meal shared with loved ones.

Finally, after what seemed like an eternity of tantalizing smells and mouth-watering anticipation, Mrs. Patel ladled the steaming curry into a bowl and handed me a spoon. I took a hesitant bite, unsure of what to expect, and was instantly transported to a world of flavor and spice. The creamy coconut milk balanced the earthy turmeric and cumin, while the tender vegetables added a satisfying crunch to each bite.

I couldn't believe how something so simple could be so delicious. Mrs. Patel smiled at my expression of pure joy and satisfaction and explained that the secret to a good curry lies not in the complexity of the ingredients, but in the love and care with which it is prepared.

I left Mrs. Patel's food stall that day with a full belly and a heart full of gratitude. I had not only discovered a new favorite recipe but had also experienced a moment of connection and shared heritage with a kindred spirit. From that day on, Three-vegetable Curry became a staple in my own kitchen, a reminder of the warmth and generosity of the people I had met on my culinary journey through India. And every time I make it, I think of Mrs. Patel and the legacy of love and tradition that she passed down to me.