Mixed Vegetable Curry and Rice

This mixed vegetable curry has onions, garlic, ginger, potatoes, eggplant, green beans and broccoli cooked in an aromatic spice and coconut milk sauce. Serve over rice.

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Lots of steps and ingredients in Indian cooking.  This mixed vegetable curry recipe was adapted from Camellia Panjabi's Book - "50 Great Curries of India" . It's an awesome book!  

Just remember to not be afraid to modify if you don't have absolutely everything in the recipe.  It might not taste exactly as the original recipe, but it will still be a delicious meal that you created out of ingredients that you have on hand!

Mixed Vegetable Curry & Rice

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Lots of steps and ingredients in Indian cooking.  This mixed vegetable curry recipe was adapted from Camellia Panjabi's Book - "50 Great Curries of India" .

• Author: beckie
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Gluten Free

Ingredients

• 4 Tbsp vegetable oil, divided
• 2 ½ cups onions, sliced & divided
• ¼ cup diced red fresno chiles
• 1 ¼ teaspoon ground coriander
• ¼ teaspoon ground mustard
• ¼ teaspoon fenugreek seeds
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ¼ teaspoon black pepper
• ½ teaspoon ground cloves
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1 cup water
• 1 ¼ tablespoon garlic, minced
• 2 tablespoon ginger, grated
• ¾ lb potatoes, diced
• 10 ounces (1 medium) eggplant, diced
• 1 ¼ teaspoon salt
• 4 cups (~ 30 oz) coconut milk
• 10 ounces broccoli, chopped into bite size florets
• ¾ lb green beans, trimmed
• 3 green onions, sliced as garnish

Instructions

• Bring a large pan to medium high heat and add enough vegetable oil to lightly coat (~ 2 Tbsp). Add 1 ½ cups onions and cook ~ 3-5 minutes or until translucent.  
• Add red chiles, coriander, mustard, fenugreek seeds, cumin, ground cinnamon, black pepper, cloves, turmeric, paprika.  Cook ~ 1-2 minutes or until fragrant and transfer to a food processor.  Blend with 1 cup water until smooth.
• In the same pan as the spices.  Bring pan to medium high heat and add enough vegetable oil to lightly coat (~ 2 Tbsp). Add 1 cup onions and cook ~ 3-5 minutes or until translucent.  Add garlic and cook until fragrant ~ 1 -2 minutes.  Add ginger and the mixture from the food processor.
• Add potatoes, eggplant, salt, & coconut milk.  Bring to a boil, reduce heat to a simmer, cover and cook ~ 20 minutes.  Add broccoli and green beans and water if the vegetables are not covered in liquid.  Cover & cook on low ~ 5 minutes or until all vegetables are to desired tenderness.
• Serve over jasmine over rice or cauliflower rice.  Top with sliced green onions.  Happy Eating!  Beckie