Vegetable Masala Recipe – Coconut & Cashew Curry with Mixed Veggies

Last Updated on 2 months by Neha Deshmukh

Vegetable Masala Recipe – Coconut & Cashew Curry with Mixed Veggies

Introduction

Oh, Vegetable Masala! This is one of those dishes that just feels like home. It’s the kind of curry my mom used to make on busy weeknights – comforting, packed with veggies, and always, always delicious. I first made this on my own when I moved away for college, and honestly, it was a lifesaver. It’s surprisingly easy to whip up, and the coconut-cashew gravy is just… divine. You’ll absolutely love how flavorful and satisfying this vegetable masala is!

Why You’ll Love This Recipe

This Vegetable Masala isn’t just tasty; it’s a winner for so many reasons. It’s a fantastic way to sneak in a bunch of veggies, making it a healthy and wholesome meal. The coconut and cashew paste creates a rich, creamy texture without needing any dairy. Plus, it’s a relatively quick recipe, perfect for a weeknight dinner. And honestly, who doesn’t love a good curry with roti or rice?

Ingredients

Here’s what you’ll need to make this amazing Vegetable Masala:

• 1 cup coconut, grated or desiccated
• 2 tbsp cashews
• 2 tbsp vegetable masala (see notes below!)
• ¾ – 1 cup water (for grinding the paste)
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• A few curry leaves
• 1 medium onion, chopped
• 1 tsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 1 medium potato, cubed
• 1 medium carrot, cubed
• ½ capsicum (bell pepper), chopped
• 5 beans, chopped
• 2 tbsp peas
• 2 tbsp sweet corn
• ¾ – 1 tsp salt (adjust to taste)
• 2 cups water (for the curry)
• 2 tbsp fresh coriander, chopped (for garnish)

Ingredient Notes

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

• Coconut – Regional Variations & Uses: I prefer using fresh coconut for the most authentic flavor, but desiccated coconut works beautifully too. If using desiccated, rehydrate it in a little warm water for 10 minutes before grinding. In South India, coconut is a staple in many curries, adding a lovely sweetness and richness.
• Cashews – Quality & Substitutions: Use good quality cashews for the best flavor and creamy texture. If you have a nut allergy, you can substitute with sunflower seeds or pumpkin seeds, though the flavor will be slightly different.
• Vegetable Masala – Brand Recommendations & Homemade Options: MDH and Everest are popular brands for vegetable masala in India, and both are great. You can also make your own! A simple blend of coriander powder, cumin powder, turmeric powder, and chili powder works well.
• Oil – Choosing the Right Oil for Flavor: I usually use vegetable oil or sunflower oil for this recipe. Mustard oil adds a lovely pungent flavor, but it’s a bit of an acquired taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the magic masala paste. Grind the coconut, cashews, vegetable masala, and ¾ cup of water into a super smooth paste. Add more water if needed to get a nice, flowing consistency. Set this aside – it’s the heart of our curry!
2. Now, heat the oil in a kadai (or a deep pan) over medium heat. Once hot, add the cumin seeds and mustard seeds. Let them splutter and dance for a few seconds – that’s the tadka happening!
3. Toss in the curry leaves and let them sizzle for a moment. Then, add the chopped onions and sauté until they turn a lovely golden brown.
4. Next, add the ginger-garlic paste and sauté for another minute until fragrant. Don’t let it burn!
5. Add the chopped tomatoes and cook until they become soft and mushy. This usually takes about 5-7 minutes.
6. Now for the veggies! Add the chopped potatoes, carrots, capsicum, beans, peas, and sweet corn. Sprinkle in the salt and sauté for about 2 minutes to lightly coat the vegetables in the masala.
7. Pour in the prepared masala paste and cook for another 2 minutes, stirring constantly. This helps to remove the raw flavor of the masala.
8. Finally, pour in 2 cups of water, give everything a good mix, and bring to a simmer. Cover the kadai and let it simmer for about 10 minutes, or until the vegetables are tender.
9. Garnish with fresh coriander and serve hot with roti, rice, or even naan!

Expert Tips

• Don’t skip the tadka! It’s what gives the curry its signature aroma and flavor.
• Adjust the amount of water to achieve your desired consistency.
• Taste and adjust the salt as needed.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of chili powder in your vegetable masala to control the spice level. A pinch of cayenne pepper can also add a kick. My friend, Priya, loves to add a finely chopped green chili for extra heat!
• Festival Adaptations (Suggestions for specific festivals): During Diwali, I sometimes add paneer (Indian cheese) to make it extra special. For Onam, I’ll use seasonal vegetables like pumpkin and yam.

Serving Suggestions

This Vegetable Masala is incredibly versatile. It’s fantastic with:

• Roti (Indian flatbread)
• Steamed rice
• Naan (leavened bread)
• A side of raita (yogurt dip)

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. It actually tastes even better the next day as the flavors meld together!

FAQs

• What type of vegetables work best in this vegetable masala? You can really use any vegetables you like! Cauliflower, peas, and mushrooms are also great additions.
• Can I make this vegetable masala ahead of time? Yes! You can make the masala paste a day in advance and store it in the refrigerator.
• What is the best way to adjust the consistency of the curry? If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.
• Can I use frozen vegetables in this recipe? Absolutely! Just add them directly to the curry and cook until tender.
• What is the significance of tempering (tadka) in this dish? Tempering is a crucial step in Indian cooking. It infuses the oil with the flavors of the spices, creating a fragrant and flavorful base for the curry.
• How can I make the masala paste spicier? Add a green chili or a pinch of cayenne pepper to the masala paste while grinding.