Indian Vegetable Curry
This Indian vegetable curry is so tasty you won’t be able to live without it!
You asked for it, here it is: the amazing vegetable curry “like a butter chicken” but without chicken. This dish will be even better the next day (like any Indian dish). I cook the vegetables separately, steaming so that they retain all their nutritional value. I put in potatoes, carrots and broccoli but you can add any vegetables (parsnip, celeriac, Jerusalem artichoke…).
You can also serve it with rice, naans or chapati (or nothing, the carbs are already present with the potatoes). For more proteins (there is already some in edamame), add lacto-fermented tofu which will be reminiscent of paneer (Indian cheese).
This recipe requires a lot of spices (as in any Indian dish), if you don’t have all of them it’s time to create your spice drawer/rack! Anyway, I hope you like this recipe 🙂
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- 300 g potatoes
- 350 g carrots
- 1 brocoli
- 100 g Edamame, green peas..
- 2 tsp coriander
- 1 tbsp cumin
- ¼ tsp turmeric
- 6 cloves
- 8-10 black pepper kernels
- 1 cinnamon stick
- 2 bay leaves
- 3-4 cardamom pods
- 10 almonds
- 2 tbsp fenugreek
- 1 point of knife Indian red chili powder or cayenne chili
- 250 g plantbased yogurt
- 1 lemon
- 3 tbsp oil
- 2 onions
- 3 garlic cloves
- 2 inch fresh ginger
- 1 can of peeled tomatoes
- 2 cups vegetable broth 480mL
- 3 tbsp vegan butter
- Cut the carrots into slices, the potatoes into cubes and the broccoli into florets.
- Place the vegetables in a steamer (potatoes and carrots: 15 minutes / brocoli: 5-7 minutes / edamame, peas: 2 minutes)
- In a coffee grinder and spice blender, put all the spices and reduce them to a fine powder.
- In a large pan (pan with wide rims), toast the spices for a few minutes until the aromas are released.
- If your powder is very fine, you can continue to the next step.If there are still a few pieces in your spices, transfer them to a small pouch (I use a reusable tea bag made of cloth).
- In a separate bowl, combine the yogurt and lemon juice
- In the pan where the spices are toasted, add the 3 tablespoons of oil (with finely ground spices, otherwise remove the pouch, I will tell you when to put it back). Add the finely chopped onions and cook for 8 minutes over medium heat, stirring occasionally.
- Then add the gratted garlic and ginger, continue to cook for another 2-3 minutes.
- Add the can of roughly chopped peeled tomatoes, the vegetable broth, the spice pouch, the yogurt-lemon mixture and a few pinches of salt.
- Cook for 30 to 40 minutes, uncovered, over low-medium heat (lightly boiling). This should reduce and result in a sauce that has thickened.
- When the texture suits you, taste, add salt if necessary and finish with 3 tablespoons of margarine, stir.
- Add the steamed vegetables to the sauce, heat them in your sauté pan for a few minutes and serve.
- You can add a little fresh cilantro to the dish just before serving.