Indian Curry Recipe
This easy and healthy Indian curry is a breeze to make. It's spicy and one-pot and it's packed with veggies and good protein from vegan meat mince of "keema" (you can sub with lentils). It takes under 30 minutes from scratch, which also makes it a perfect fit for a weeknight. Serve it with rice, naan or roti.
Servings: 8 servings
Calories: 182kcal
Equipment
- Large skillet or wok
Ingredients
- 1 teaspoon avocado oil or any neutral oil
- 1 medium onion (finely chopped)
- 4 cloves garlic (crushed, then thinly sliced)
- 1 tablespoon ginger garlic paste
- ½ teaspoon turmeric
- 2 tablespoon ground coriander
- ½ to 1 teaspoon cayenne (use less if your garam masala already has red chili peppers added)
- 2 teaspoon paprika (or more, mainly for color)
- 2 heaping tbsp tomato paste
- 14 oz vegan sausage (Can use a 14-oz can of lentils instead. Drain the lentils)
- 1 large turnip (cut in a ½-inch dice)
- 2 medium potatoes (yellow or red. Cut in ½-inch dice)
- 2 medium carrots (cut in a ½-inch dice)
- 1 large bell pepper (any color, although green is preferred. Deseed and cut into ½-inch dice)
- 1 medium zucchini (cut in a ½-inch dice)
- 2 heaping tbsp kitchen king masala (or garam masala. You might need less garam masala, so add a tablespoon at first, then add more if needed after tasting)
- 1 tablespoon kasoori methi (optional, use only if you use garam masala and not kitchen king)
- 2-3 cups vegetable stock (can use water)
- Salt to taste
- 2 tablespoon cilantro (finely chopped, for garnish)
Instructions
- Heat the vegetable oil. Add the onions and garlic and saute until the onion starts to brown.
- Add the ginger garlic paste, saute for 30 seconds, then add the powdered spices--turmeric, coriander, cayenne and paprika. Mix well, then add the tomato paste and saute for a couple of minutes until the tomato darkens a bit.
- Crumble in the vegan sausage and mix well. Saute for a couple of minutes until some of the fat oozes. If using lentils instead of the meat, saute a couple of minutes and proceed to the next step.
- Add the vegtables--turnips, potatoes, carrots, bell peppers and zucchini. Season with salt, mix well, and add 2 cups of the vegetable stock. Cover the pan and let the veggies cook over medium heat for about 10-15 minutes or until they are tender. Once the veggies are cooked, you can add more vegetable stock or water if you want a thinner curry.
- Add the kitchen king masala or, if using garam masala, add that and the kasoori methi, crushed between your palms. Mix well and season with more salt as needed.
- Turn off the heat. Garnish with cilantro and serve hot.
Nutrition
Calories: 182kcal | Carbohydrates: 20g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Sodium: 521mg | Potassium: 601mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3674IU | Vitamin C: 52mg | Calcium: 40mg | Iron: 1mg