I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Many Nutrients in a Single Dish
Mixed vegetable curries are both flavorful and healthy. In this particular curry, I used capsicum, carrots, onions, cabbage, cauliflower, potatoes, and tomatoes. Spices and cashew nuts give a rich flavor and thickness to this curry, and the dry red chilies add a bit of heat (and make the curry red—hence the name). Serve this dish with roti, poori, chapati, or any Indian flatbread.
|Prep time||Cook time||Ready in||Yields|
- 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 garam masala powder
- 1/4 tsp dry mango powder (amchur powder)
- 1/4 inch ginger, roughly chopped or 1 tsp ginger-garlic paste
- 3 garlic cloves (optional; omit 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 to taste
- Get all the ingredients ready.
- In a mixer or blender, combine the grated coconut, cashew nut pieces, coriander seeds, dry red chilies, ginger, and garlic.
- Grind adding enough water to get a smooth paste/sauce. Set aside.
- Heat a deep-bottomed pan. Add oil to it. Throw in the chopped onions. Saute till they become golden brown.
- Add all other chopped veggies except chopped tomatoes. Throw in some salt. This will quicken the cooking process. 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 some crunch.
- 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 will roast a bit and emit a nice aroma.
- Now add garam masala powder, turmeric powder, amchur powder, remaining salt, and sugar. Saute the mix for 1 minute.
- Add 2-3 cups of water. This curry should be moderately thick. Boil the mix for 2 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 with chapati, roti, poori, fried rice, or any Indian flatbread. Enjoy!