Vegetable Curry

A warm, fragrant bowl of vegetable curry filled with coconut and spices, this recipe balances creaminess and depth of flavor.

Scale

1 large onion (about 250 g / 1 cup chopped)
4 cloves garlic (12 g)
2 tbsp grated ginger (20 g)
1 tsp cumin seeds (2 g)
1/2 tsp mustard seeds (2 g)
1 tsp ground turmeric (3 g)
2 tsp ground coriander (4 g)
1 tsp garam masala (2 g)
1/2 tsp chili powder (optional 1 g)
400 g canned crushed tomatoes (14 oz)
400 ml coconut milk (1 can, 13.5 fl oz)
500 g mixed vegetables (about 3 cups total: 200 g cauliflower, 150 g carrots, 150 g green beans)
1 can chickpeas (240 g drained, 15 oz)
240 ml vegetable stock (1 cup)
2 tbsp neutral oil or ghee (30 ml)
1 to 1.5 tsp salt (5–8 g) adjusted to taste
1 tbsp lemon juice (15 ml)
Fresh cilantro for garnish

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Prepare the vegetables: Wash and cut mixed vegetables into even pieces. Dice onions and mince garlic and ginger.
Toast the whole spices: Heat oil in a Dutch oven, add cumin and mustard seeds; toast for 30–45 seconds.
Caramelize the onion: Add diced onion and salt; cook for 8–10 minutes until golden and sweet.
Add garlic, ginger, and ground spices; cook for 30–45 seconds until fragrant.
Pour in crushed tomatoes and vegetable stock; bring to a simmer and cook for 6–8 minutes.
Stir in mixed vegetables and coconut milk; cover and cook for 10–12 minutes until tender.
Add chickpeas and simmer for 3–5 minutes to heat through. Add lemon juice and adjust salt.
Taste and adjust seasoning if necessary.

This curry tastes better the next day. It can be made vegan by using neutral oil instead of ghee.