Easy Mixed Vegetable Curry

Ingredients

• 3 tbsp olive oil (sub neutral oil of choice)
• 1 small to medium onion (finely chopped)
• 4 cloves garlic (crushed)
• 1/2 inch piece ginger (crushed)
• 1 medium tomato (chopped)
• 1 small green chili pepper (such as Serrano or Thai chili) (chopped)
• 3-4 small carrots (peeled (if necessary) and sliced ~1/3" thick Note 1)
• 1 cup frozen peas
• 1 large russet potato (peeled and cubed into 1-inch pieces)
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder (or to taste)
• 3/4 tsp table salt or sea salt (plus more to taste (1 tsp kosher salt))
• 1 tbsp dried fenugreek leaves (kasuri methi) (lightly crushed between your hands)
• 1 tbsp cilantro leaves (chopped - (optional, for garnish))

Instructions

1. 1

   Sauté onions, garlic and ginger.: Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown (~8 minutes). Add the garlic and ginger and sauté until the raw smell disappears, about a minute.

2. 2

   Add rest of ingredients for curry.: Add the rest of the ingredients listed under curry and sauté for 5 minutes.

3. 3

   Cook vegetables.: Lower the heat to low or a little higher than the lowest setting (depending on your stove) and cover the pan with the lid. Let the vegetables steam for about 25 minutes, or until they are well done (Note 1). Check once or twice in between and stir to ensure even cooking. Taste and add salt, if needed. The goal is to let the vegetables steam in their own juices, but if you’re afraid the vegetables will stick to the bottom of the pan, add a splash of water.

4. 4

   Finish with garnish and serve.: Garnish with crushed fenugreek leaves and cilantro and mix gently to combine. Serve with roti, naan, or any type of bread.