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Aromatic Vegetable Curry

35 minutes. Cook
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Curry, a term that has become synonymous with a plethora of aromatic, flavorful dishes, traces its origins back to the Indian subcontinent. The word “curry” is believed to have been derived from the Tamil word “kari,” which means sauce or gravy. As it traveled across borders and cultures, it evolved into countless variations, each with its unique blend of spices and ingredients.

One such variation is the Vegetable Curry, a delightful dish that celebrates the vibrant flavors and colors of vegetables, married with a harmonious blend of spices. In this culinary adventure, we’ll explore the art of making a Vegetable Curry that’s not only delicious but also a wholesome addition to any mealtime.

Historical Context

Curries have a rich history that dates back thousands of years. They were first prepared in the Indian subcontinent, where spices like coriander, cumin, and turmeric grew abundantly. Over time, traders and explorers introduced these exotic flavors to different parts of the world, leaving their mark on global cuisines.

The Vegetable Curry, in particular, emerged as a popular choice due to its versatility and ability to adapt to regional tastes. It’s a testament to the cross-cultural culinary exchange that has shaped our world’s food landscape.


a. Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium heat.

b. Add the finely chopped onions and sauté until they become translucent, usually taking about 5 minutes.

c. Stir in the minced garlic and grated ginger. Allow them to cook for another 2 minutes, or until fragrant.

d. Add the curry powder, ground cumin, ground coriander, ground turmeric, paprika, and cayenne pepper. Stir well, letting the spices toast for about 1-2 minutes. This will release their flavors and aroma.

e. Pour in the diced tomatoes (with their juices) and coconut milk. Season with salt to taste. Stir everything together and let it simmer for 10-15 minutes until the sauce thickens. The rich aroma will fill your kitchen.

Vegetable Medley Preparation

a. While the curry base is simmering, prepare your vegetable medley. Dice your mixed vegetables, potatoes, green beans, and chop the spinach or kale.

b. In a separate pan, heat 1 tablespoon of vegetable oil over medium heat.

c. Start by adding the diced potatoes since they take the longest to cook. Sauté them until they start to turn golden brown, which should take around 5 minutes.

d. Add the green beans and other mixed vegetables to the pan. Stir them around, allowing them to cook for about 5 minutes.

e. Finally, add the chopped spinach or kale and cook until they wilt and become tender, typically taking 2-3 minutes. Season the vegetable medley with salt to taste.

Combine and Serve

a. Once the vegetable medley is ready, add it to the simmering curry base. Stir well to ensure all the vegetables are coated in the aromatic sauce.

b. Let the entire mixture simmer for an additional 5-10 minutes to allow the flavors to meld together.

c. Taste and adjust the seasoning if necessary. You can add more salt or a pinch of sugar to balance the flavors.

d. Serve your Vegetable Curry hot over steamed rice or with warm naan bread. Garnish with fresh cilantro leaves, a drizzle of coconut milk, or a squeeze of lemon juice for that extra burst of flavor.


Vegetable Curry is a testament to the centuries-old culinary journey of spices and flavors. It’s a dish that not only satisfies your taste buds but also fills your kitchen with a fragrant embrace of history and culture. As you savor each spoonful, remember the diverse origins of curry and how it has woven its way into the tapestry of global cuisine. So, fire up your stove and embark on this aromatic adventure, one that’s sure to become a favorite on your dining table. Enjoy!


prep time
20 minutes.
cooking time
35 minutes.
total time
55 minutes.


  • Large skillet or pan

  • Wooden spoon or spatula

  • Cutting board and knife

  • Grater for ginger

  • Measuring spoons and cups

  • Can opener

  • Serving bowls and plates


  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 4 garlic cloves, minced

  • 1-inch piece of ginger, grated

  • 2 teaspoons curry powder (store-bought or homemade)

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon paprika

  • 1/4 teaspoon cayenne pepper (adjust for heat preference)

  • 1 can (14 ounces) diced tomatoes

  • 1 can (14 ounces) coconut milk

  • Salt to taste

  • For the Vegetable Medley:

  • 2 cups mixed vegetables (carrots, bell peppers, cauliflower, peas, etc.), diced

  • 1 cup potatoes, diced

  • 1 cup green beans, cut into bite-sized pieces

  • 1 cup spinach or kale, chopped

  • 1 tablespoon vegetable oil

  • Salt to taste


Prepare the Curry Base.
Prepare the Vegetable Medley.
Combine and Serve.
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