Easy Curried Indian Vegetables Recipe
Indian cuisineVegan2100 min
If you like Indian food spices such as curry or ginger, you'll love this vegan recipe of mixed carrots, peas, and potatoes simmered in a generous amount of aromatic Indian spices, including cardamom, cumin, cinnamon, ginger, and turmeric with a bit of cayenne pepper. Make it a full meal by serving this simple mixed vegetable curry dish alongside plain steamed white rice and adding a side green salad. Alternatively, keep the Indian theme and serve it alongside some homemade naan (Indian flatbread).
Ingredients
- 1 tbsp. vegetable oil
- 1 tbsp. vegan margarine
- 2 cloves garlic (minced)
- 3/4 tsp. cinnamon
- 1/2 tsp. ground cardamom
- 1 1/2 tsp. ground cumin
- 3/4 tsp. turmeric
- 2 tsp. ground ginger
- 1/2 tsp. cayenne pepper
- 2 onions (diced)
- 4 tomatoes (chopped, or one 12-ounce can diced tomatoes)
- 3 carrots (sliced)
- 1 cup peas
- 2 potatoes (chopped into 1-inch pieces)
- 1/4 tsp. salt
- 3/4 cup water
Directions
- Gather the ingredients.
- In a large skillet or frying pan, heat the vegetable oil and margarine over medium heat. Add the minced garlic along with the cinnamon, cardamom, cumin, turmeric, ginger, and cayenne pepper, and then reduce the heat to low. Cook for just one minute, stirring once or twice.
- Next, add the diced onions to the pan and sauté for about 3 minutes, or until the onions turn clear.
- Add the chopped tomatoes, carrots, peas, potatoes, salt, and water.
- Cover your pan and allow the vegetables to cook for about 20 minutes, or until the potatoes are done cooking and tender. While the vegetables are cooking, check on them once or twice and give them a quick stir. You may need to add a little bit more water at the end of the cooking process.
- Once the vegetables are done cooking, remove the lid from the pan and serve your mixed vegetable curry over plain steamed white or brown rice.
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