Indian Mixed Vegetable Curry
This Indian curry is fragrant, filling and delicious (of course). Looks and tastes great served with toasted shredded coconut, rice, dhal, chutney and lime pickle as I have done here. This recipe is for a large batch, serving 8-10… great as a meal prep or simply cut the recipe in half for a generous usual batch. One of the fabulous things about curry (apart from its incredible flavour) is it actually gets bettwe with time, so you can make enough for a few days and enjoy hassle-free clean eating.
I like to use organic produce (I get mine online from Santos Organics) and purified water in all my recipes, and I recommend you do, too.
Taste and adjust the seasoning to your own palatte. Remember that my recipes are only guidelines, not prescriptions, so feel free to improvise; you don’t have to follow them too rigidly. The one ingredient you must always include however, is LOVE! x
- Mixed seasonal organic vegetables such as: cauliflower, zucchini, squash, carrot, cherry tomatoes, potatoes, pumpkin, kumera, beans, peas. Whatever is fresh, looks delicious and is in season. I love the fact that this curry varies slightly depending on the seasons. Be sure to always include onions, it’s imperative for the taste, and I personally really like cauliflower in it too.
- 8 fresh curry leaves (if unavailable, substitute for dry)
- 3 fresh kaffir lime leaves
- 200g red lentils (washed thoroughly and drained)
- 1 Tbsp curry oil*
- 4 heaped Tbsp of mild curry paste*
- 1 tsp of rock salt
- ½ tsp turmeric for a lovely golden colour
- Pinch of cumin powder
- 1 Massell vegetable stock cube
- 2 cups or coconut cream
- Coriander to serve
Wash, dice and chop all vegetables into approx. 2-inch cubes, set aside.
The secret of a good curry (apart from an abundance of love) is browning the onions first! The final colour and texture of a curry will depend on how well you browned the onions in the first stage. This requires patience, especially if you are cooking a large quantity.
In a large, deep pot, heat the curry oil first, add the onions, then reduce the heat slightly so that the onions become golden brown without burning, and stir them gently with a wooden spoon as they cook.
Add the spices, curry paste, lentils, and durable vegetables such as sweet potato, cauliflower, carrot, etc. (if you’re using non-durable vegetables such as spinach, broccoli and/or peas, put them in later so they don’t overcook), and mix together by bhnoono-ing (stirring and frying in gentle semi circular movements, scraping the bottom of the pan). Cook in this way for about 4 minutes, until very fragrant.
Add coconut cream and stir through.
Add enough water to just cover all ingredients and stir well. Place lid on, turn down heat and simmer on low for a minimum of 1 hour, up to 4 hours, until all vegetables have softened and the liquid has thickened to a delicious, creamy consistency. The longer and slower you cook it, the sweeter and creamier the curry becomes.
Serve with steamed basmati rice, accompanied by some sweet mango chutney, lime pickle, dhal, and lots of love! xxx
* Recipe Notes:
Curry oil: I like to make my own as it is so quick and easy to do so. Curry oil can be stored in the fridge and should last for a few weeks.
- 1 Tbsp black mustard seeds
- 1 Tbsp yellow mustard seeds
- 4 cardamom pods
- 4 whole dried chillis
- ½ tsp fenugreek seeds
- 1 star anise
- 1 tsp cumin seeds
- ¼ cup plucked fresh curry leaves (or frozen)
Heat oil in a heavy-based pan on med-high heat. Add all ingredients in order of list (leave around 15 seconds in between adding each component) and stir well, continuing to stir and cook until curry leaves start to pop. Be mindful they can spit, so step back!
Strain the oil, keeping only the liquid which is now your curry oil.
Curry paste: Again, I always like to make my curry pastes from scratch if time allows! Curry paste can be stored in an air-tight container in the fridge for a few weeks.
Madras Curry Paste
- 1 large brown onion, peeled and diced
- 4 large garlic cloves, peeled and crushed
- 2 large red chillies, de-seeded and halved
- 1½-inch piece fresh ginger, peeled and grated
- 2½ tablespoons good-quality Madras curry powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground chilli powder
- ½ tsp turmeric powder
- ½ tsp mustard powder
- Himalayan salt and black pepper, to taste
- 2 Tbsp fresh lemon juice
- 2 Tbsp vegetable oil (coconut, grapeseed or non-GMO Canola)
Blend all ingredients in a food processor. You may need to pulse a couple of times at the start to break down larger ingredients, then continue to blend until it forms a smooth paste.