So this is a very basic, mild Indian vegetable curry sauce that I often whip up for a quick meal that is guaranteed to please my family. It is very versatile so even though my main recipe is vegetarian, feel free to add in meat or legumes (see recipe variations). You can also freeze batches of the sauce for a quick curry another time.
Anything with this many veggies is just good! Coupled with so many wonderful anti-inflammatories, digestion and immune supporting spices; protein and essential fatty-acid rich cashew nuts, this is not only really delicious but supports optimal health and healing.
Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.
Indian Vegetable Curry
- 1 tbsp butter, ghee or coconut oil
- 1 onion/s (medium) peeled and diced
- 2 clove/s garlic -peeled and diced
- 1 tsp ginger root -peeled and finely grated
- 1 tbsp fennel seeds
- 1 tbsp ground cumin
- 1 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tbsp garam masala
- 150 g raw cashew nuts (1 cup)
- 5 vine ripened tomatoe/s -roughly chopped
- Sea salt and freshly ground black pepper -to taste
- 250 g full-fat natural yoghurt (1 cup)
- 180 ml water (¾ cup)
Vegetables I used - see note below
- 1 sweet potato/s (small)
- 1 carrot/s (large)
- 1 red capsicum/s
- ½ cauliflower
- ½ broccoli
- 30 g baby spinach (1 cup)
- Rice, quinoa or cauliflower rice (to serve)
- You can chose any vegetables you like with this curry. Try to cut your root vegetables to roughly the same size and group vegetables into approx. cook times. So in this case, the carrot and sweet potato will take the longest so I add them to the sauce first, followed by the red capsicum, cauliflower, broccoli and lastly, I stir in the spinach to wilt. The cook time will depend on the size you have cut your vegetables. I like a fairly chunky curry, which is easier to cut up but takes a bit longer to cook than if you cut the vegetables smaller. Your call.
- In a large, deep pan, melt the ghee, butter or coconut oil and sauté the onion, garlic, ginger and spices over a low heat unit the onion is just starting to become opaque and the spices smell amazing.
- Transfer this to a blender or food processor with the cashews, tomatoes, sea salt, yoghurt and water and blend until it is smooth.
- Add it back to the pan you cooked the onions and spices in (no need to wash it), add your vegetables in stages (see the note above), and simmer with the lid on (it will spit), stirring frequently until the vegetables are cooked to your liking. Taste and season again (salt is really important to bring the flavour of the spices out so make sure you season well).
- My curry takes approx. 15 minutes for the root vegetables and another 5-10mintes for the quick cooking veggies (broccoli, cauliflower and capsicum). Always add leafy greens (baby spinach/coriander) at the very end once you have turned off the heat.
- Another way to cook this curry is to steam (or roast) the vegetables and just mix through the sauce (which has simmered 10-15 minutes to build flavour).
- Place your onion, garlic and ginger (also fresh turmeric if using) in your TMX and process 3 seconds, speed 6. Scrap the sides. Add the fennel seeds, cumin, turmeric powder, coriander seeds and garam masala and ghee, butter or coconut oil and sauté 3 minutes, temp 100, speed 1.
- Add the cashew nuts, sea salt and tomatoes and blend 20 seconds, speed 7.
- Add the yoghurt and water and blend 1 minute, speed 8.
- At this point, you can choose to cook your curry in a stove-top pot (point 3 above), or continue in your TMX. Personally, I like to finish this in a pot as I find the vegetables stay more intact than cooking it in the TMX. See the note above re-cook time. If you do choose to cook your vegetables in the TMX, make sure the blade is on reverse and cook at temp 100, speed 1 (cook times will vary as explained above).
- Taste and season again (salt is really important to bring the flavour of the spices out so make sure you season well).
- If you are using the steamed method (point 5 above), cook for 10 minutes, temp 100, speed 3 before pouring over your vegetables.
- This is lovely served with brown basmati, quinoa or cauliflower rice.
- Leftovers are great for breakfast with a poached egg.
- Re-heat in a pot over a low heat until just hot.
- Store in an airtight container in the fridge.
- Can also be frozen (either the sauce alone or with the vegetables).