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Easy Vegetable Curry (One-Pot, Super Flavorful)

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Ingredients

Scale
  • 2 tbsp vegetable oil (or ghee)
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 inch fresh ginger (grated)
  • 2 medium tomatoes (chopped)
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds (for blooming)
  • 1 tsp coriander powder
  • 4 cups mixed vegetables (carrots, peas, potatoes, bell peppers, etc., chopped)
  • 2 cups water (or as needed to just cover vegetables)
  • 1 cup coconut milk (optional, for creaminess)
  • 1 tsp garam masala (add at the end)
  • salt (to taste)
  • 2 tbsp fresh cilantro (chopped, for garnish)

Instructions

  1. Bloom the cumin: Heat oil in a wide pot over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
  2. Sauté aromatics: Add onion and cook until translucent, about 5 minutes. Stir in garlic and ginger; sauté 30–60 seconds.
  3. Build the masala: Add tomatoes, turmeric, coriander, and a pinch of salt. Cook 5–7 minutes, stirring, until the tomatoes break down into a thick, glossy masala.
  4. Add vegetables: Toss in mixed vegetables to coat evenly in the masala.
  5. Simmer: Pour in enough water to just cover (about 2 cups). Bring to a boil, then reduce to a gentle simmer and cook 15–20 minutes, until vegetables are tender.
  6. Optional creaminess: Stir in coconut milk and simmer 5 minutes to marry the flavors.
  7. Finish: Sprinkle in garam masala, taste, and adjust salt.
  8. Serve: Remove from heat, garnish with chopped cilantro, and enjoy hot with rice or flatbread.

Find it online: https://www.rapidrecipes.blog/best-vegetable-curry-recipe/