Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Mixed Vegetable Curry 3.3 (32) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Servings: 4 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. 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 ½ pounds total), roughly chopped 2 medium russet potatoes, peeled and cut into ½-inch dice Coarse salt and ground pepper 1 head cauliflower, cut into florets ½ pound okra, stemmed and halved lengthwise 3 cups cooked white rice, for serving Directions In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth. 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. 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 Notes 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. Rate it Print