Vegetable Curry

Vegetable curry is made by sautéing ingredients in a pan and gradually adding them a little at a time, infusing flavor into the ingredients as they are added. Heat up a little vegetable oil and then lightly sauté the garlic. Next, add whole cumin seeds and allow them to brown very slightly (about a minute or so). Then add some chopped red onions. Cook for a few minutes and then add some tomato paste (and, optionally, some chopped, ripe tomato). To this mixture, add spices (coriander seed powder and turmeric) with a little water. This will make a curry paste that becomes the base for everything else added later.

Add the vegetables that need the longest cooking time first (carrots and green beans), followed by the chopped chili peppers a few minutes later. Next, add the delicate flavors that you don’t want to get cooked away too soon (fresh ginger and lime juice). The last vegetables added are the ones that need to be crunchy and not overcooked (cauliflower florets, broccoli florets and zuchchini). Don’t add too much water. Keep the water level low and turn the vegetables often to bring them into contact with the hot cooking water. Serve hot and fresh right away.


  • 1 1/2 cup carrots, quartered and cubed (~3 med carrots)
  • 1 1/2 cup fresh cauliflower florets
  • 1 1/2 cup fresh broccoli florets
  • 1 1/2 cup zuchinni squash, quartered and cubed
  • 3/4 cup green beans, cut 1 in pieces
  • 1/2 cup chopped red onions (~1/4 med onion)
  • 1/2 cup Anaheim peppers, chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp fresh ginger root, shredded / chopped
  • 1 tbsp tomato paste (or 2 tbsp tomato sauce)
  • 1 tbsp whole cumin seeds
  • 1 tsp coriander seed powder
  • 1 tsp turmeric root powder
  • 2 tbsp vegetable oil
  • Juice from 1/2 lime
  • Salt to taste

Chop all the vegetables to have everything ready. Place a small amount of cooking oil (vegetable oil) – about 2 -3 tbsp into a skillet. Heat up the oil and add the chopped garlic. Cook the garlic until just beginning to brown very slightly, and then add the whole cumin seeds. Continue to cook until the cumin seeds start to turn dark and the garlic has slightly browned. Do not overheat or over cook.

Turn down the heat to medium, and then add the chopped onions.

Continue cooking for a couple of minutes and then add the tomato paste with a little water. Keep stirring.

Optional: You can also add a nice soft and sweet ripe tomato (chopped) when adding the tomato paste.

Cook for another minute or so and then add the spices – the coriander powder and the turmeric powder. Add a little water to achieve the consistency of loose paste.

Cook for a couple of minutes, and then add the chopped carrots. Add just enough water to cover the carrots.

Cook for a couple of minutes and then add the green beans.

Cook for a couple of minutes, and then add the chopped green chilies.

Optional: Add a few thinly sliced Serrano chili peppers for more hotness and flavor.

Stir it around a bit and then add the fresh ginger root and lime juice. Don’t overcook. Don’t cook away the flavor.

Now add all the remaining vegetables – the cauliflower, broccoli and zuchinni. Don’t add too much water. Keep the water level low and stir often to mix everything into the water. Cook for about 20 – 25 minutes to soften the vegetables. Add the salt while the vegetables are cooking. Stir often.

Cook until vegetables are crunchy but tender. Serve hot.

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