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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (12)

32 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 3
Rating: 3 stars
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.
Rating: 5 stars
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.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
How come there is no "curry" in this recipe? Is the cumin curry?
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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.)
Rating: Unrated
This sounds interesting, but I'm curious as to why it doesn't call for curry? Gerofsky.