Mixed Vegetable Curry (No Coconut) Recipe

Oil: Used for sautéing the spices and vegetables.

Onions: Adds sweetness and depth to the curry.

Tomatoes: Provides a tangy base for the sauce.

Carrots: Adds a slight sweetness and texture.

Potatoes: Makes the curry hearty and filling.

Green peas: Adds a pop of color and sweetness.

Cumin seeds: Adds a warm, earthy flavor.

Turmeric powder: Gives the curry a vibrant color and subtle flavor.

Red chili powder: Adds heat and spice to the dish.

Garam masala: A spice blend that adds depth and complexity.

Salt: Enhances all the flavors in the curry.

Water: Helps cook the vegetables and forms the curry base.

Cilantro: Fresh herb used for garnish.

When sautéing the onions, ensure they turn a deep golden brown to develop a rich, caramelized flavor that forms the base of the curry. This step is crucial as it adds depth and complexity to the dish. Additionally, when adding the spices, cook them for a minute or two to release their essential oils, enhancing the overall aroma and taste.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor and is commonly used in Indian cooking.

• chopped onions - Substitute with shallots: Shallots have a milder and sweeter taste compared to onions.

• chopped tomatoes - Substitute with tomato puree: Tomato puree provides a smoother texture and a more concentrated tomato flavor.

• chopped carrots - Substitute with sweet potatoes: Sweet potatoes add a different kind of sweetness and a creamy texture.

• chopped potatoes - Substitute with cauliflower florets: Cauliflower is a low-carb alternative and absorbs flavors well.

• green peas - Substitute with edamame: Edamame offers a similar texture and a slightly different but complementary flavor.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor but are slightly more pungent.

• turmeric powder - Substitute with saffron: Saffron provides a similar color and a unique, aromatic flavor.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and spiciness.

• garam masala - Substitute with curry powder: Curry powder has a different blend of spices but can provide a similar depth of flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami flavor.

• water - Substitute with vegetable broth: Vegetable broth adds more depth and richness to the curry.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor and a similar visual appeal.

• Allow the mixed vegetable curry to cool completely before storing. This prevents condensation, which can lead to spoilage.

• Transfer the cooled curry into airtight containers. Use containers that are appropriately sized for the amount of curry to minimize air space.

• Label the containers with the date of preparation. This helps in keeping track of freshness and ensures you use the oldest batch first.

• Store the containers in the refrigerator if you plan to consume the curry within 3-4 days. The cool temperature slows down bacterial growth, keeping your curry fresh.

• For longer storage, place the airtight containers in the freezer. The curry can be frozen for up to 2-3 months without significant loss of flavor or texture.

• When ready to reheat, thaw the frozen curry in the refrigerator overnight. This gradual thawing helps maintain the texture of the vegetables.

• Reheat the curry on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of water if the curry appears too thick.

• Alternatively, you can reheat the curry in the microwave. Use a microwave-safe container, cover it loosely, and heat in short intervals, stirring in between to ensure even heating.

• Garnish with fresh cilantro after reheating to revive the flavors and add a touch of freshness.

• Avoid refreezing the curry once it has been thawed and reheated. This can affect the texture and safety of the dish.

• Large pot: Used for cooking the curry and simmering the vegetables until tender.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Knife: Essential for chopping onions, tomatoes, carrots, and potatoes.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring spoons: Used to measure out the spices accurately.

• Measuring cup: Useful for measuring the water and vegetables.

• Spatula: Handy for scraping down the sides of the pot and ensuring even cooking.

• Serving spoon: Used for serving the curry once it's ready.

• Bowl: For holding the chopped cilantro used for garnish.

Prep ingredients in advance: Chop onions, tomatoes, carrots, and potatoes ahead of time and store them in airtight containers.

Use frozen peas: Save time by using frozen green peas instead of fresh ones.

Cook in a pressure cooker: Speed up the cooking process by using a pressure cooker to cook the vegetables.

Pre-measure spices: Measure out the cumin seeds, turmeric powder, red chili powder, garam masala, and salt before you start cooking.

Batch cooking: Make a larger batch of the curry and freeze portions for future meals.