Simple Vegetable Curry
Learn how to make a flavourful, healthy vegetable curry at home using seasonal vegetables, simple spices, and a step-by-step method that works perfectly with roti or rice.
Vegetable curry is one of the most useful recipes to know. It goes well with rice, roti, or bread, it uses simple ingredients, and once you make it a couple of times, you will do it without even thinking.
This version is kept simple on purpose. No complicated spices, no hard-to-find ingredients. Just a good, honest curry that tastes like home.
What You Need
- 2 cups mixed vegetables (carrot, beans, potato - whatever you have)
- 1 medium onion, chopped
- 2 tomatoes, chopped
- 2 teaspoons oil
- 1 teaspoon ginger-garlic paste
- Salt, turmeric, and chili powder to taste
- A little water
How to Make It
Heat oil in a pan. Add the chopped onions and cook on medium flame until they soften and turn slightly brown. Add the ginger-garlic paste and stir for about a minute until the raw smell goes away.
Add the tomatoes and cook until they become soft and mushy. This forms the base of the curry. Add turmeric, chili powder, and salt. Mix well. Add your vegetables and stir so they get coated with the masala. Pour in a little water, cover the pan, and cook on low flame for 10 to 12 minutes until the vegetables are soft.
Taste and adjust salt. Serve hot.
Tips to Make It Better
Cut your vegetables roughly the same size so they all cook at the same time. Potatoes take the longest to soften, so cut them smaller or add them a couple of minutes before the rest.
A small pinch of garam masala added at the very end gives the curry a warm depth without making it heavy.
It Gets Better With Practice
The first time, just follow the steps. The second time, you will already be adjusting things to your taste. More spice, a different mix of vegetables, a handful of coriander on top. That is how you slowly make a recipe your own.
This curry is reliable, filling, and better than it sounds on paper. Make it once and you will keep coming back to it.