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Traditional Vegetable Curry is a classic mixed-vegetable curry built from caramelized onion, tomato, tomato paste, garlic, ginger, chili, and several whole and ground spices.

The sauce is developed before the vegetables are added. Cinnamon, cardamom, peppercorns, turmeric, cayenne, coriander, and cumin all cook with the tomato base until the tomatoes soften.

Mixed vegetables then simmer under a lid with water. Lemon, garam masala, and cilantro are added at the end, and the whole spices can be removed before serving.

Ingredients

• 2 teaspoons good oil
• 1 cup onions, minced
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/2–1 1/2 teaspoons fresh green chilies, minced
• 1 1/2 cups tomatoes, chopped with their juices
• 2 tablespoons tomato paste
• 1 cinnamon stick, about 2 inches long
• 2 cardamom pods, slit at the end
• 4 whole black peppercorns
• 1/4 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 6 cups mixed vegetables
• 1 cup water
• Juice of 1/2 lemon
• 1/2–1 teaspoon garam masala
• 1/4 cup fresh cilantro leaves, chopped

Method

Heat the oil in a large pot over medium-low heat. Add the onions and sauté until soft, about 3–4 minutes. Add the garlic, ginger, and chilies and continue for 4–5 minutes until the onions are caramelized. Add the tomatoes, tomato paste, cinnamon, cardamom, peppercorns, turmeric, cayenne, coriander, cumin, and salt. Increase to medium and cook for 5–10 minutes until the tomatoes soften. Add the mixed vegetables and water, cover, and cook for 25 minutes, adding small amounts of water if needed. Stir in the lemon juice, sprinkle with garam masala and cilantro, and remove the whole spices before serving if preferred. Makes 4–6 servings.