How to Make Mixed-Vegetable Red Curry
Many Nutrients In a Single Dish
I like to make mixed vegetable dishes mainly to get a unique taste and get many nutrients at a time. This curry comes out tasty. I used capsicum, carrots, onions, cabbage, cauliflower, potatoes, and tomatoes in this.
I call it a red curry because I used dry red chilies to make it spicy. Spices and cashew nuts give a rich flavor and thickness to this gravy side dish. Just dig roti, poori, chapati, or flatbread into this curry and enjoy eating this heavenly combo!
Over to the detailed recipe.
- 1/4 cup cauliflower, florets cubed
- 1/4 cup cabbage, roughly chopped
- 1/4 cup tomatoes, roughly chopped
- 1/4 cup onions, finely chopped
- 1/4 cup potatoes, cubed
- 1/4 cup capsicum, cubed
- 1/4 cup carrots, cubed
- 10-12 cashew nut pieces, optional, gives rich taste and thickness to the gravy
- 1/2 cup grated coconut
- 1 tsp coriander seeds
- 1 tsp Kitchen King garam masala powder, or any other garam masala powder, available in Indian stores
- 1/4 tsp dry mango powder, also called as amchur powder, available in Indian stores
- 1/4 inch ginger, roughly chopped or 1 tsp ginger-garlic paste
- 3 garlic cloves, optional, no need to use if using ginger-garlic paste
- 4 dry red chilies, moderate hot variety, broken
- 2 tsp oil
- 1/4 tsp turmeric powder
- 1/4 tsp sugar, to balance the taste
- 1/2 tsp salt, or as per taste
Step-By-Step Instructions and Images for Making Mixed-Vegetable Red Curry
- Get all the ingredients ready.
- Put grated coconut, cashew nut pieces, coriander seeds, dry red chilies, ginger, and garlic to a mixer or blender.
- Grind adding enough water to get a smooth paste/sauce. Keep aside.
- Heat a deep-bottomed pan. Add oil to it. Throw in chopped onions. Saute till they become golden brown.
- Add all other chopped veggies except chopped tomatoes. Throw in some salt. This will quicken cooking. Mix well. Partially cover the pan for some time while stirring occasionally.
- Sprinkle a few drops of water if needed and simmer till the veggies get cooked yet retain crunchiness.
- Add chopped tomatoes. Cook till they change their shape. Add ground masala sauce.
- Saute the mix on a low heat till it becomes dry. During this time the spices and cashew nuts get roasted a bit and give out a nice aroma.
- Now add kitchen king garam masala powder, turmeric powder, amchur powder, remaining salt, and sugar. Saute the mix for a minute.
- Add 2-3 cups of water. This curry should be moderately thick. Boil the mix for two minutes while stirring occasionally. Simmer for 1-2 minutes. Turn off the heat.
- Add some chopped coriander leaves. Mix well. Your favorite mixed vegetables red curry is ready!
- Serve hot chapati, roti, poori, fried rice, or flat breads with this mouth-watering and spicy curry. Enjoy the taste!
Nutritional Information of Mixed-Vegetable Red Curry
|Serving size: 1|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Saturated fat 0 g|
|Carbohydrates 24 g||8%|
|Sugar 0 g|
|Fiber 4 g||16%|
|Protein 4 g||8%|
|Cholesterol 0 mg|
|Sodium 122 mg||5%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|