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Mixed Vegetable Curry

The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.

  • Prep:
  • Total Time:
  • Servings: 4
Mixed Vegetable Curry

Source: Everyday Food, September 2009

Ingredients

  • 2-inch piece fresh ginger, peeled and thinly sliced crosswise
  • 5 garlic cloves, peeled
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seed
  • 1 teaspoon cumin seed
  • 2 large tomatoes (1 1/2 pounds total), roughly chopped
  • 2 medium russet potatoes, peeled and cut into 1/2-inch dice
  • Coarse salt and ground pepper
  • 1 head cauliflower, cut into florets
  • 1/2 pound okra, stemmed and halved lengthwise
  • 3 cups cooked white rice, for serving

Directions

  1. In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.

  2. In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.

  3. Add potatoes and 3 1/2 cups water; season with 1 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice.

Cook's Note

To build the curry's flavor, start by cooking the spices in oil to release their aroma. Then add the ginger-garlic paste and cook until dry and thickened.

Reviews (12)

  • pasmal 10 Aug, 2013

    My family did not love this recipe. I agree with some other reviewers, it was sort of soupy and also bland. The addition of yogurt helped quite a lot. Altogether, not awful...just, not impressive.

  • I_Fortuna 19 Mar, 2013

    This is a good base recipe. Be sure your spices are fresh and dry roast them briefly in a frying pan before adding to the pot. This releases the flavor and bouquet. Red curry paste is basically a paste made from red chiles and other spices. There are some very good chile powders available on internet spice sites. Some are very hot but you can use the more mild ones from the supermarket Mexican foods section or blend them as I do. Adding a good broth free of MSG also improves the flavor.

  • Kb2121 8 Mar, 2012

    The potato and the cauliflower and rice made this a bit bland. Next time I will double the cumin and mustard, use less water, add an onion, and do not serve it with rice. Ths is more of a soup/stew consistency, not a thick curry consistency.

  • MelisaGail 27 Sep, 2011

    there is another curry recipe here that list red curry paste as an ingredient. Wonder if the addition of that would help out the flavor.

  • jumpatthepool 15 Aug, 2011

    I have to agree with the review below. The broth was pretty thin and not very flavorful. The vegetables together was nice, but I was expecting something a little more bold. I've had curry made from japanese bouillon cubes that had more flavor. I love martha recipes, but like the review below says, this was a dissapointment.

  • martak1202 22 Jul, 2011

    I make a lot of recipes from this site and love them, but this recipe was very disappointing!! I didn't think that it tasted much like curry. It was very bland!!! Love the mix of veggies, but need a better curry recipe.

  • VPF 15 Apr, 2011

    How come there is no "curry" in this recipe? Is the cumin curry?

  • sandhya14 30 Sep, 2010

    Curry power can be made at home using mix of spices (turmeric powder cumin seed powder dry coriander seeds powder dry chili powder black pepper powder cinnamon powder clove powder). The proportion of the spice can be customized as per the individual taste. store in air-tight jar in dry place.

  • Laurel3113 20 Jun, 2010

    This was tasty...I took out the Okra (not a huge fan) and added carrots and string beans. I also added in a bit of tumeric. Served over rice it was very good and filling.

  • Abaco 10 Jun, 2010

    In India, curry means gravy or sauce. It does not have anything to do with Curry Powder, even though many of the spice used in Indian cooking are found in the Yellow Curry Power we find on the store shelves.

  • only1staci 10 Jun, 2010

    If you have a jar of curry spice at home, check the list of ingredients... you will probably see that it is just a mixture of several spices like the ones in the recipe above (not unlike poultry seasoning = thyme, sage, and marjoram.)

  • gerofsky 10 Jun, 2010

    This sounds interesting, but I'm curious as to why it doesn't call for curry? Gerofsky.

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