Photograph of the finished Vegetable curry

India · Cà ri rau củ

Vegetable curry

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 4
  • Photograph of Carrot Carrot 2
  • Photograph of Peas Peas 5.6 oz
  • Photograph of Onion Onion 2
  • Photograph of Tomato Tomato 4
  • Photograph of Curry powder Curry powder 1.1 oz
  • Photograph of Cumin seeds Cumin seeds 0.4 oz
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Coconut milk Coconut milk 1 ⅓ cups
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Mix cumin seeds with oil until they crackle and pop.
  2. 2 Sauté the chopped onions, ginger, and garlic until fragrant.
  3. 3 Add tomatoes and curry powder, and cook for 5 minutes until thickened.
  4. 4 Add potatoes, carrots, peas, and water, and simmer for 20 minutes until the vegetables are tender.
  5. 5 Pour in the coconut milk, season with salt, then turn off the heat.

With an appliance

  • Pressure cooker 28 min

    Replace step 4: cook potatoes, carrots, and beans under high pressure for 4 minutes, then quickly release, saving about 16 minutes and eliminating the need to monitor the boiling point; the coconut milk in step 5 can still be added after the lid is opened to prevent oil separation.

Start cooking