Vegetable Curry Recipe – Cauliflower, Carrots & Peas

Last Updated on 2 months by Neha Deshmukh

Vegetable Curry Recipe – Cauliflower, Carrots & Peas

Introduction

There’s just something so comforting about a warm, flavorful vegetable curry, isn’t there? This one, packed with cauliflower, carrots, and sweet peas, is a regular in my kitchen. It’s a dish I first made when I was trying to eat more veggies, and honestly, the rich sauce and aromatic spices make you forget you’re being healthy! It’s a perfect weeknight meal, and it’s guaranteed to become a family favorite.

Why You’ll Love This Recipe

This vegetable curry is a winner for so many reasons! It’s relatively quick to make – ready in under 40 minutes. It’s also wonderfully versatile; feel free to swap in your favorite vegetables. Plus, the blend of spices is just divine, creating a depth of flavor that’s both warming and satisfying.

Ingredients

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

• 1 tsp Salt
• 0.25 tsp Turmeric Powder
• 3 cups Cauliflower florets
• 0.5 cup Carrots
• 1 Tbsp Oil
• 0.5 medium Onion
• 1 tsp Ginger
• 2 tsp Garlic
• 0.5 cup Tomato Sauce
• 0.5 piece Bell Pepper
• 0.5 cup Frozen Green Peas
• 2 Tbsp Whole Coriander Seeds
• 1 tsp Garam Masala
• 1 small Tomato

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Cauliflower: Selecting Freshness & Varieties – Look for cauliflower heads that are firm, white, and tightly packed. Avoid any with brown spots or a strong smell. You can use white, purple, or even Romanesco cauliflower – they all work beautifully!
• Carrots: Choosing the Right Type – I prefer using regular orange carrots for this curry, but you can also use baby carrots or even rainbow carrots for a pop of color.
• Spices: The Significance of Coriander Seeds & Garam Masala – Coriander seeds add a lovely citrusy aroma, while garam masala is a warming blend that ties everything together. Don’t skimp on these! Toasting the coriander seeds lightly before grinding them enhances their flavor even more.
• Turmeric Powder: Health Benefits & Regional Uses – Turmeric isn’t just about flavor; it’s packed with health benefits! It’s used extensively in Indian cuisine, and its vibrant color adds a beautiful hue to the curry. Different regions in India use varying amounts – some prefer a more subtle flavor, while others like a bolder taste.
• Oil: Best Oils for Indian Cooking – Regional Variations – Traditionally, ghee (clarified butter) is used for Indian cooking, lending a rich, nutty flavor. However, vegetable oil, sunflower oil, or even mustard oil (especially in Eastern India) work well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring about 6 cups of water to a boil in a large pot. Add the salt and turmeric powder.
2. Toss in the cauliflower florets and carrots. Blanch them for about 3 minutes – this helps them cook evenly and retain their vibrant color.
3. Immediately transfer the blanched vegetables to a bowl of ice water to stop the cooking process. Drain well and set aside.
4. Now, heat the oil in a large pan or pot over medium heat. Add the chopped onions and sauté until they turn golden brown – this usually takes about 5-7 minutes.
5. Add the grated ginger and minced garlic. Cook for another minute until fragrant.
6. Pour in the tomato sauce and cook until the oil starts to separate from the sauce – this indicates it’s nicely cooked.
7. Add the chopped bell pepper and frozen peas. Cook for 2-3 minutes until slightly softened.
8. Time to add the blanched vegetables! Stir in the cauliflower, carrots, salt, coriander powder, garam masala, and chili powder (if you like a little heat).
9. Cook until the vegetables are tender, adding a splash of water if the curry starts to look dry or stick to the bottom of the pan.
10. Finally, add the chopped tomato and a squeeze of lime juice. Toss gently to combine.
11. Serve hot with your favorite Indian breads or rice.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions – this will steam them instead of browning them.
• If you don’t have time to blanch the vegetables, you can add them directly to the curry, but they might take a little longer to cook.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is easily made vegan! Just ensure you’re using vegetable oil instead of ghee.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment – Mild to Spicy: If you prefer a milder curry, omit the chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptation – Navratri/Janmashtami Friendly: During fasting periods like Navratri or Janmashtami, you can skip the onions and garlic for a satvik (pure) version of this curry.

Serving Suggestions

This vegetable curry is fantastic with:

• Roti or naan bread – perfect for scooping up all that delicious sauce!
• Steamed basmati rice – a classic pairing.
• A side of raita (yogurt dip) – to cool down the palate.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Can I use other vegetables in this curry? Absolutely! Potatoes, green beans, spinach, and peas are all great additions.
• How can I make this curry ahead of time? You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Add the vegetables when you’re ready to serve.
• What is the best way to adjust the spice level? Start with a small amount of chili powder and add more to taste.
• What type of Indian bread pairs best with this vegetable curry? Naan is a popular choice, but roti or paratha also work wonderfully.
• Can I freeze leftover vegetable curry? Yes, you can! Freeze in an airtight container for up to 2 months.
• What is the purpose of blanching the vegetables? Blanching helps to preserve the color and texture of the vegetables, ensuring they don’t become mushy during cooking.