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Gallery Mixed Vegetable Curry Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 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
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.
Gallery Mixed Vegetable Curry
Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Gallery
Mixed Vegetable Curry
Mixed Vegetable Curry
Mixed Vegetable Curry
Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Recipe Summary
prep: 20 mins total: 40 mins
Servings: 4
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Servings: 4
4
Ingredients
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
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.
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)
Add Rating & Review 32 Ratings 5 star values: 7 4 star values: 5 3 star values: 13 2 star values: 4 1 star values: 3
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Reviews (12)
Add Rating & Review 32 Ratings 5 star values: 7 4 star values: 5 3 star values: 13 2 star values: 4 1 star values: 3
Add Rating & Review
32 Ratings 5 star values: 7 4 star values: 5 3 star values: 13 2 star values: 4 1 star values: 3
32 Ratings 5 star values: 7 4 star values: 5 3 star values: 13 2 star values: 4 1 star values: 3
32 Ratings 5 star values: 7 4 star values: 5 3 star values: 13 2 star values: 4 1 star values: 3
5 star values: 7 4 star values: 5 3 star values: 13 2 star values: 4 1 star values: 3
Martha Stewart Member Rating: 3 stars 08/10/2013 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. Martha Stewart Member Rating: 5 stars 03/19/2013 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. Martha Stewart Member Rating: Unrated 03/08/2012 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. Martha Stewart Member Rating: Unrated 09/27/2011 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. Martha Stewart Member Rating: Unrated 08/15/2011 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. Martha Stewart Member Rating: Unrated 07/22/2011 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. Martha Stewart Member Rating: Unrated 04/15/2011 How come there is no "curry" in this recipe? Is the cumin curry? Martha Stewart Member Rating: Unrated 09/30/2010 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. Martha Stewart Member Rating: Unrated 06/20/2010 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. Martha Stewart Member Rating: Unrated 06/10/2010 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. Martha Stewart Member Rating: Unrated 06/10/2010 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.) Martha Stewart Member Rating: Unrated 06/10/2010 This sounds interesting, but I'm curious as to why it doesn't call for curry? Gerofsky.Martha Stewart Member
Rating: 3 stars 08/10/2013
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.
Rating: 3 stars
Rating: 5 stars 03/19/2013
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.
Rating: 5 stars
Rating: Unrated 03/08/2012
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.
Rating: Unrated
Rating: Unrated 09/27/2011
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.
Rating: Unrated 08/15/2011
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.
Rating: Unrated 07/22/2011
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.
Rating: Unrated 04/15/2011
How come there is no “curry” in this recipe? Is the cumin curry?
Rating: Unrated 09/30/2010
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.
Rating: Unrated 06/20/2010
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.
Rating: Unrated 06/10/2010
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.
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.)
This sounds interesting, but I’m curious as to why it doesn’t call for curry? Gerofsky.
All Reviews for Mixed Vegetable Curry
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mixed Vegetable Curry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
