Six-Vegetable Curry

This hearty Six-Vegetable Curry brings the warm, comforting flavors of Indian home cooking to your table. Featuring a colorful mix of potatoes, sweet potatoes, turnips, zucchini, eggplant, and string beans, each vegetable absorbs the deep, earthy notes of cumin, fenugreek, and fresh ginger. The gravy, thickened naturally with chickpea flour (besan), offers a satisfying texture that clings beautifully to the tender produce. Brightened with tamarind and fresh coriander, this dish balances savory richness with a hint of tangy freshness. It is an excellent choice for weeknight dinners, potlucks, or any occasion where you want a nutritious, plant-based main that feels indulgent yet wholesome. Serve it hot over rice or with warm naan bread for a complete meal.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 320

Dietary: Vegan, Vegetarian

Description

This hearty Six-Vegetable Curry brings the warm, comforting flavors of Indian home cooking to your table. Featuring a colorful mix of potatoes, sweet potatoes, turnips, zucchini, eggplant, and string beans, each vegetable absorbs the deep, earthy notes of cumin, fenugreek, and fresh ginger. The gravy, thickened naturally with chickpea flour (besan), offers a satisfying texture that clings beautifully to the tender produce. Brightened with tamarind and fresh coriander, this dish balances savory richness with a hint of tangy freshness. It is an excellent choice for weeknight dinners, potlucks, or any occasion where you want a nutritious, plant-based main that feels indulgent yet wholesome. Serve it hot over rice or with warm naan bread for a complete meal.

Directions

1
Cut the All Purpose Potato, Sweet Potato, Turnips, Zucchini, and Eggplant into 3/4-inch cubes. Cut the Stringbeans into 2-inch lengths.
2
Place all the cut vegetables in a large bowl of ice water to keep them fresh and crisp while you prepare the gravy.
3
Heat the oil in a large enameled cast-iron casserole or heavy-bottomed pot over moderately low heat.
4
Add the chopped onions and cumin seeds to the pot. Cook, stirring occasionally, until the onions soften and become translucent, about 7 to 8 minutes.
5
Stir in the chickpea flour and ground fenugreek. Cook, stirring constantly, until the mixture forms a paste and browns slightly, about 2 to 3 minutes.
6
Pour in 2 cups of warm water gradually while stirring to prevent lumps. Bring to a boil over moderately high heat.
7
Cook, stirring, until the gravy begins to thicken, about 1 minute.
8
Add 2 more cups of water and bring the mixture back to a boil.
9
Reduce the heat to low and simmer the gravy until it reduces and thickens slightly, about 10 minutes.
10
Stir in the chopped green chiles, minced ginger, ground coriander, turmeric, brown sugar, and salt. Cook for 5 minutes longer, stirring gently.
11
Drain the vegetables well and add them to the gravy.
12
Stir in the chopped tomatoes and bay leaves. Cover the pot and cook until the vegetables are tender but not mushy, about 20 to 30 minutes.
13
Stir in the tamarind mixture (or molasses/lemon juice substitute) and the fresh chopped coriander.
14
Cook uncovered for 5 minutes to allow flavors to meld.
15
Discard the bay leaves and serve hot.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Sodium 450mg19%
Total Carbohydrate 45g15%
Dietary Fiber 8g32%
Sugars 12g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/six-vegetable-curry/