One thing that I will proudly say about my Indian cuisine is that you will probably never miss eating “meat” when you try an Indian vegetarian dish. Because of the spices, all the vegetables and thick sauces/gravies in each dish, you will always be guaranteed a hearty meal that satisfies any craving and tastes delicious.
I love this particular vegetable curry because it is just a huge pot of deliciousness and flavors that you can eat alone or with any bread or rice dish. It has sweet potatoes, regular potatoes, corn, green beans, carrots, cauliflower, and peas in it. You get an amazing balance of sweet, earthy, and spice in each bite. The best part of this recipe is that you can use fresh or frozen veggies, and feel free to add in any other vegetables in it too!
If you prefer more a saucy dish, you can add more water to the dish. OR on the flip side, if you’re someone who likes their curries on the drier side, just let the excess liquid burn off till preferred.
HARVEST VEGETABLE CURRY (Veggie Korma)
Serves: 6-8 people
- 1/2 cup oil (vegetable, canola, etc. – no olive oil)
- 1 large onion (diced small)
- 1 jalapeno (diced small) – can add more for added heat
- 2 or 3 large tomatoes (vine-ripened)
- 1 to 1.5Tbsp of ginger (paste/grated)
- 2 heaping Tbsp. of cumin powder
- 2 heaping Tbsp. of Madras curry powder
- 10-12 curry leaves
- ¼ cup of tomato ketchup
- 1 to 1.5 Tbsp of cumin seed
- ¼ tsp of turmeric powder
- ¼ tsp chili powder/paprika (add more if desired)
- 1 tsp of salt
- ¼ cup of freshly chopped parsley/coriander
- 2 sweet potatoes (cut into large chunks)
- ¾ cup green beans (fresh or frozen)
- ¾ cup corn kernels (fresh or frozen)
- ¾ cup carrots
- 1 medium sized head of cauliflower (cut into small florets)
- 3 medium potatoes (cut into small chunks)
- ¾ cup of fresh/frozen peas
- ½ – 1 cup of water
- In medium/large pot, add oil.
- Once oil is hot, add cumin seeds and curry leaves and allow to sizzle for 1-2 minutes to flavor the oil
- Add diced vegetables (onion, tomatoes, jalapeno), ginger paste, and ketchup. Allow to cook down for about 5 minutes.
- Add spices (cumin powder, turmeric, chili, salt, curry powder) and mix into the veggie sauce mixture till fully incorporated and then let cook for another 5 minutes till a dark burgundy/red color.
- Add potatoes and sweet potatoes and ½ cup of water. Mix everything together till all is coated in the sauce.
- Cover pot and cook on medium heat for 10 minutes.
- After 10 minutes, add the rest of vegetables (corn, carrots, green beans, peas and cauliflower) and cover pot. Allow the curry to cook for another 15-20 minutes on medium heat or until all veggies are fork tender.
- Once cooked, turn off heat and add chopped coriander/parsley on top as garnish before serving. (You may mix into the curry if desired for added texture)
- Serve with rice and/or Indian breads.
I hope you will take a chance at making this dish, especially around the holidays. It is a really flavorful dish that can be eaten as a main or side, and will have you appreciating how delicious vegetables really are!
If you like this dish, feel free to comment below or tag me on IG @cmspiceculture, or FB at “Spice Culture Cooking.”