Indian curry recipe
An easy and healthy Indian curry recipe loaded with veggies and protein. Make it in one pot in under 30 minutes for a tasty Indian dinner. Serve with basmati rice, vegan 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 tablespoons 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 tablespoons 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. Sauté for a couple of minutes until some of the fat oozes. If using lentils instead of the meat, sauté a couple of minutes and proceed to the next step.
- Add the vegetables--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.
Notes
- I add about five to six cups of chopped veggies and they reduce a bit as they cook.
- You can substitute the veggies I used with sweet potatoes, squashes and peas. Stay away from leafy vegetables or any that will take long to cook, like eggplant (pre-roasted eggplant would be fine though).
- There is a lot of garlic in this recipe because garlic is delici0us in spicy Indian curries. If you want to, you can cut down on it.
- The vegetable stock adds an additional layer of flavor to the curry so use it if you can.
- Store in the fridge for up to four days and freeze it for up to four months. Reheat on the stove or in the microwave before serving.
Nutrition
Serving: 1 serving | Calories: 182kcal | Carbohydrates: 20g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Potassium: 601mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3674IU | Vitamin C: 52mg | Calcium: 40mg | Iron: 1mg