Vegetable Curry Recipe – Cauliflower, Beans & Mushroom Delight

Last Updated on 2 months by Neha Deshmukh

Vegetable Curry Recipe – Cauliflower, Beans & Mushroom Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that’s packed with veggies. This Vegetable Curry – a delightful mix of cauliflower, beans, and mushrooms – is exactly that! I first made this when I was trying to sneak more vegetables into my family’s diet, and it quickly became a weeknight staple. It’s hearty, satisfying, and bursting with Indian flavors. Let’s get cooking!

Why You’ll Love This Recipe

This vegetable curry is a winner for so many reasons. It’s a fantastic way to use up whatever veggies you have on hand, it’s relatively quick to make (perfect for busy evenings!), and it’s incredibly versatile. Plus, the blend of spices is just so good. It’s a comforting hug in a bowl, honestly. You’ll love how easily it comes together and how much flavor it delivers.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 7-8 cauliflower florets
• 7-8 french beans, pieces
• 7-8 mushrooms, pieces
• 1 medium carrot, piece
• ½ cup green peas
• 2 medium tomatoes
• 1 medium onion
• 1 green chilli (adjust to your spice preference!)
• 1 teaspoon Ginger Garlic Paste
• 1 black cardamom
• 1 inch cinnamon stick
• 1 teaspoon Coriander Powder
• ½ teaspoon turmeric powder
• ½ teaspoon Garam Masala
• ½ teaspoon red chilli powder (or more, if you like it hot!)
• 2 tablespoons sunflower oil
• 1-1.25 cups water
• Salt to taste
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients!

• Black Cardamom: Don’t skip this! It adds a smoky depth that you won’t get with regular green cardamom. It’s a bit different, and really elevates the flavor.
• Garam Masala: Every family has their own garam masala blend, and that’s perfectly okay! Regional variations are huge. Some blends are more cinnamon-forward, others more clove-heavy. Use your favorite – it’ll still taste amazing.
• Sunflower Oil: I’ve been using sunflower oil more and more lately. It’s a healthier alternative to some other cooking oils, and it has a neutral flavor that lets the spices really shine. You can substitute with vegetable oil or canola oil if you prefer, though.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the sunflower oil in a pan over low heat. Add the black cardamom and cinnamon stick. Let them sizzle for just a few seconds – this releases their amazing aroma.
2. Now, add the chopped onion and cook until it’s lightly browned. This takes patience, but it’s worth it! Stir in the ginger-garlic paste and sauté until you can really smell that wonderful fragrance.
3. Time for the tomatoes! Add them to the pan along with the coriander powder, turmeric powder, garam masala, and red chilli powder. Cook this mixture until the oil starts to separate from the sides – that’s how you know the spices are nicely roasted.
4. Add all your chopped vegetables – cauliflower, beans, mushrooms, carrot, and peas. Pour in the water and season with salt.
5. Cover the pan and let it simmer until the vegetables are tender. Give it a stir every now and then, and add a little more water if things start to stick.
6. Keep cooking until the mixture is semi-dry, with no excess liquid. Taste and adjust the salt if needed.
7. Finally, garnish with fresh coriander leaves. Serve hot with your favorite Indian bread or rice!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the vegetables in stages to ensure they cook evenly.
• Low and slow is the key to developing those rich, complex flavors. Don’t rush the process!
• If you find the curry is too thick, add a splash of hot water to loosen it up.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala doesn’t contain any hidden dairy.
• Spice Level Adjustment: My friend, Priya, loves things really spicy, so she adds an extra green chilli and a pinch of cayenne pepper. For a milder curry, simply omit the green chilli or use a milder chilli powder.
• Festival Adaptations: During Navratri or other fasting periods, you can swap the potatoes for singhara (water chestnut) flour dumplings or use sabudana (tapioca pearls) for a delicious and vrat-friendly version.

Serving Suggestions

This curry is incredibly versatile. It’s fantastic with:

• Roti (whole wheat flatbread)
• Naan (leavened bread)
• Steamed rice (basmati is my go-to!)
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers? Yes, please! Store any leftover curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together. You can also freeze it for up to a month.

FAQs

1. Can I use other vegetables in this curry?

Absolutely! Feel free to add potatoes, peas, spinach, or any other vegetables you enjoy.

2. What is black cardamom and can I substitute it?

Black cardamom has a smoky, almost camphor-like flavor. If you can’t find it, you can use 2-3 green cardamom pods, but it won’t be quite the same.

3. How can I adjust the spice level of this curry?

Reduce or omit the green chilli and red chilli powder. You can also add a pinch of sugar to balance the heat.

4. Can this curry be made ahead of time?

Yes! You can make it a day or two in advance. The flavors will develop even more.

5. What is the best type of roti or naan to serve with this vegetable curry?

Whole wheat roti is a classic pairing. But a soft, buttery naan is also divine!

6. Is sunflower oil essential, or can I use another cooking oil?

Sunflower oil is a healthy choice, but you can use vegetable oil, canola oil, or even ghee (clarified butter) if you prefer.

Enjoy! I hope you love this Vegetable Curry as much as my family does. Let me know in the comments how it turns out for you!