A steaming bowl of vegetable curry brings comfort, warmth, and a satisfying depth of flavor that’s hard to resist. This vegan curry, made with humble pantry staples and vibrant produce, delivers bold spices and wholesome textures in every bite. With each spoonful, you get the earthy softness of potatoes, the sweetness of carrots and peas, and the gentle heat of aromatic spices—all tied together in a rich, spiced masala base. It’s a hearty, colorful dish that celebrates the soul of home cooking, without complicating the process.
Ingredients Breakdown
This curry comes alive through the interplay of fresh vegetables and bold spices. Potatoes, carrots, bell peppers, and green peas offer a balanced medley of color, texture, and natural sweetness. These everyday vegetables soak up the spices beautifully while retaining their individual character.
The base of the dish relies on the essential aromatics—finely diced onion, ginger-garlic paste, and ripe tomato. These ingredients are slowly cooked down to form a deeply flavorful masala foundation that carries the spices and enhances the entire dish.
The spice profile brings the unmistakable personality of Indian cuisine. Garam masala offers complexity, turmeric brings earthy warmth, coriander powder lends citrusy undertones, and red chili powder introduces a fiery spark. Cumin seeds, toasted in mustard oil, release a nutty fragrance that defines the beginning of every good curry.
The final flourish comes from fresh lime juice and chopped coriander leaves. These bright, zesty elements balance the richness of the curry and add a fresh finish that lifts every bite.
Step-by-Step Preparation Guide
The magic starts with heating mustard oil in a heavy skillet until it begins to shimmer. Cumin seeds are added first, crackling as they toast and release their aroma. The ginger-garlic paste follows quickly, sizzling into the oil and building the first layer of depth.
Onions are added and cooked until they soften and begin to caramelize around the edges. This step is crucial, coaxing sweetness out of the onions and forming the backbone of the curry. Tomatoes are stirred in next and allowed to break down, creating a luscious base that carries the spices beautifully.
Once the masala is ready, the spices are added all at once. A quick stir ensures they toast evenly in the mixture, unlocking their full intensity and mingling harmoniously.
The diced potatoes, carrots, and bell peppers are folded into the spiced masala. A splash of water or vegetable broth helps create a simmering medium, ensuring the vegetables cook gently and soak in the flavor. Covered and simmered over low heat, the vegetables become tender while maintaining their shape.
Green peas are added towards the end, just enough to soften without losing their color. A final swirl of lime juice and fresh coriander leaves brings the curry to life with a touch of vibrancy.
Recipe Tips
How to avoid overcooking or undercooking vegetables:
Dice vegetables into uniform sizes and simmer over low heat with a lid for even cooking. Check doneness with a fork for best results.
Adjusting spice levels to suit different heat preferences:
Reduce red chili powder or substitute with mild paprika. You can also add a splash of coconut milk to mellow the heat.
Swapping water with vegetable broth for extra richness:
Vegetable broth enhances depth and adds a savory base without overpowering the spices.
Keeping the curry from drying out during simmering:
Keep an eye on moisture levels—add small amounts of water or broth as needed and stir occasionally to prevent sticking.
What to Serve With This Recipe
Pair this aromatic curry with fluffy basmati rice or fragrant jeera (cumin) rice to soak up every spoonful of sauce. Warm chapati, paratha, or naan also make a comforting match, perfect for scooping up bites of tender vegetables. On the side, add a cooling cucumber raita or quick pickled onions for contrast. A handful of toasted cashews or crispy papad add texture and a little crunch to round out the plate.
Creative Variations to Try
Add richness and silkiness to the curry by stirring in coconut milk after the vegetables are cooked. For variety, swap or add seasonal vegetables like zucchini, eggplant, or sweet potatoes. To boost protein, stir in cooked lentils or canned chickpeas near the end of cooking. A South Indian touch can be introduced by garnishing with tempered mustard seeds, curry leaves, or a spoonful of spiced coconut oil.
Frequently Asked Questions
Can I make this curry ahead of time?
Yes, the flavors deepen over time. Prepare it a day ahead and store it in the fridge for best results.
How can I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.
What’s a good substitute for mustard oil?
Neutral oils like avocado, sunflower, or light olive oil work well if mustard oil is unavailable.
Can I make this curry in an Instant Pot or slow cooker?
Yes. Sauté spices and aromatics first, then pressure cook for 4–5 minutes or slow cook on low for 4–6 hours until vegetables are tender.
This vegan curry is a beautiful blend of comforting warmth, bold flavor, and nourishing ingredients. It’s quick enough for a weeknight dinner yet special enough to serve at a cozy gathering. Versatile, satisfying, and endlessly customizable, this dish brings the heart of Indian home cooking straight to your table.
Ingredients
2 medium potatoes, peeled and diced
1 medium carrot, chopped
1 bell pepper, chopped
1/3 cup green peas
2 teaspoons mustard oil
1 teaspoon cumin seeds
1 onion, finely diced
1 teaspoon ginger-garlic paste
1 tomato, finely chopped
1 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt, to taste
1 teaspoon fresh lime juice
2 teaspoons freshly chopped coriander leaves
Instructions
Heat mustard oil in a large skillet over medium-high heat. Once the oil is hot, add the cumin seeds and allow them to sizzle for a few seconds until fragrant. Stir in the ginger-garlic paste and sauté for about a minute until aromatic.
Add the finely diced onions to the pan and cook, stirring occasionally, for about 4–5 minutes or until softened and lightly golden. Toss in the chopped tomato and continue cooking for another 2 minutes until it begins to break down.
Sprinkle in the garam masala, coriander powder, turmeric powder, red chili powder, and a pinch of salt. Stir constantly to ensure the spices bloom evenly and coat the onion-tomato mixture thoroughly.
Add the diced potatoes, chopped carrots, and bell pepper. Mix well so that the vegetables are enveloped in the spiced masala base. Pour in a splash of water or vegetable broth if the mixture appears too dry.
Cover and simmer over low heat for about 10–12 minutes, or until the vegetables are tender and cooked through. Add the green peas during the final few minutes of cooking and allow them to soften.
Once the vegetables are tender, stir in the lime juice and chopped coriander leaves. Mix everything well to combine the flavors.
Serve the hot curry with freshly steamed basmati rice or warm chapati for a satisfying and wholesome meal.
Vegan Curry Recipe
Ingredients
- 2 medium potatoes peeled and diced
- 1 medium carrot chopped
- 1 bell pepper chopped
- 1/3 cup green peas
- 2 teaspoons mustard oil
- 1 teaspoon cumin seeds
- 1 onion finely diced
- 1 teaspoon ginger-garlic paste
- 1 tomato finely chopped
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 1 teaspoon fresh lime juice
- 2 teaspoons freshly chopped coriander leaves
Instructions
- Heat mustard oil in a large skillet over medium-high heat. Once the oil is hot, add the cumin seeds and allow them to sizzle for a few seconds until fragrant. Stir in the ginger-garlic paste and sauté for about a minute until aromatic.
- Add the finely diced onions to the pan and cook, stirring occasionally, for about 4–5 minutes or until softened and lightly golden. Toss in the chopped tomato and continue cooking for another 2 minutes until it begins to break down.
- Sprinkle in the garam masala, coriander powder, turmeric powder, red chili powder, and a pinch of salt. Stir constantly to ensure the spices bloom evenly and coat the onion-tomato mixture thoroughly.
- Add the diced potatoes, chopped carrots, and bell pepper. Mix well so that the vegetables are enveloped in the spiced masala base. Pour in a splash of water or vegetable broth if the mixture appears too dry.
- Cover and simmer over low heat for about 10–12 minutes, or until the vegetables are tender and cooked through. Add the green peas during the final few minutes of cooking and allow them to soften.
- Once the vegetables are tender, stir in the lime juice and chopped coriander leaves. Mix everything well to combine the flavors.
- Serve the hot curry with freshly steamed basmati rice or warm chapati for a satisfying and wholesome meal.
