The one pot Mixed Vegetable Curry

My dad is a super picky eater. He hates onion and garlic. So making food for him without those flavors is sometimes super challenging and since we’re vegetarian, you gotta be creative! Here’s a simple one pot vegetable curry you can put over some basmati rice or quinoa as well as dip your favorite breads into it (i.e. Parathas, Naan, or just a piece of toast)! Best part is – these one pot wonders is stuff you can walk away from for about 20-25 minutes and voila you got yourself a flavorful curry!

Ingredients:

  • 1 medium size potato – diced (with skin…I usually don’t peel the skin since that’s where the nutrients are!)
  • 1 large tomato
  • 1 cup of fresh or frozen broccoli
  • 1 cup of mixed vegetables (I usually get the peas, carrots, beans, and corn blend)
  • 1 medium size green pepper
  • 6-7 green tiger chillies (WARNING: these are spicy so use sparingly if you cannot handle the spice!)
  • Salt to taste
  • 1 – 2 teaspoons of red chili powder (depending on how brave you are)
  • 1-2 teaspoons of Garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of ginger paste
  • 2 tablespoons of oil
  • 2 cups of water
  • Handful of fresh cilantro for topping

Directions:

  1. Dice all vegetables. Place oil in a medium sauce pan and heat. Add cumin seeds and fry for about 2 minutes or until fragrant.
  2. Add potato in and fry for about 5 minutes. Add ginger and fry for another minute
  3. Add in all the rest of the vegetables (tomatoes, green pepper, broccoli, mixed vegetables) as well as the tiger chillies.
  4. Add salt to bring a little of the water out from the veggies. Fry together for about two minutes.
  5. Add in the tumeric powder, red chili powder, Garam masala and fry for another two minutes.
  6. Add in the two cups of water. Mix around to make sure everything is incorporated. Put the lid on, keep the heat at medium -low, and walk away!
  7. Check in about 15 minutes into the cooking process to just move around the veggies a bit and cover again and let it simmer another 10 minutes.
  8. Take off lid and mix the veggies around and let the curry stand for about 5 minutes on the heat for the gravy to thicken up.
  9. Top with cilantro and enjoy!
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