Desi Vegetable Curry

This Desi Vegetable Curry is bursting with flavor. The cumin seeds or jeera that you fry right in the beginning is absolute key to this recipe. You can taste the flavor all the way through! I love making a big batch of this curry at events because it's so easy and such a crowd-pleaser! Try it out yourself, you won't regret it!

2 tbsp coconut oil

1/2 tsp cumin seeds

2 shallots

4 count garlic cloves (sliced)

1 tbsp ginger paste

2 count medium Potatoes (cubed)

1 cup frozen peas and carrot mix

2 medium zucchinis (cubed)

1/4 tsp turmeric powder

1 tbsp coriander powder

1/2 tsp red chili powder

1 tsp salt (more to taste)

1/4 cup tomato puree

1/4 cup chopped cilantro (option)

On medium heat, add coconut oil to a large frying pan. Add in your cumin seeds and fry for 1 minute to let the cumin seeds pop.

Add in the shallots and garlic. Fry for an additional 2 minutes. Add the garlic paste and mix.

Add all your chopped vegetables (potatoes, peas, carrots, and zucchini) along with all your spices (turmeric, coriander, chili, and salt). Mix everything well.

Add in your tomato puree with 1 cup of water. Cover the pan and let simmer for 10-12 minutes or until the potatoes are nice and fork tender. You can add another cup of water if you want more broth or jhol. Garnish with cilantro and enjoy with rice!

Nutrition Facts

34 servings

Serving size

5-6 servings

Amount per serving
Calories135

% Daily Value *
Total Fat 5g7%

Saturated Fat 4g20%

Trans Fat 0g
Cholesterol 0mg
Sodium 57mg3%
Total Carbohydrate 20g8%

Dietary Fiber 3g11%

Total Sugars 4g
Protein 3g

Potassium 495mg11%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Desi Vegetable Curry