Vegetarian Madras Curry

Experience the bold and vibrant flavors of South India with this Vegetarian Madras Curry, a hearty and aromatic dish that's perfect for curry lovers. Infused with the earthy warmth of mustard and cumin seeds, fiery green chilies, and the rich blend of turmeric, coriander, and garam masala, this recipe takes traditional curry to the next level. Expect tender bites of potatoes, carrots, green beans, and cauliflower simmered in a luxurious sauce made with coconut milk and authentic Madras curry paste. Enhanced with the freshness of curry leaves and garnished with fragrant cilantro, this curry pairs beautifully with steamed rice or soft naan bread. Ready in just one hour, it’s a crowd-pleasing vegan-friendly dish that's as comforting as it is flavorful.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 10 leaves curry leaves
• 2 pieces green chilies, slit lengthwise
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 tablespoons Madras curry paste
• 1 cup tomato puree
• 2 medium potatoes, diced
• 2 medium carrots, diced
• 150 grams green beans, chopped
• 150 grams cauliflower florets
• 1 teaspoon salt
• 1 cup coconut milk
• 1 cup water
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat. Add the mustard seeds and cumin seeds and let them sizzle for about 30 seconds until the seeds start to pop.

Step 2

Add the chopped onions and sauté them until they become translucent, about 5 minutes.

Step 3

Stir in the ginger paste, garlic paste, curry leaves, and green chilies. Cook for another 2 minutes to allow the flavors to meld.

Step 4

Add turmeric powder, coriander powder, red chili powder, and garam masala. Cook for 1 minute, stirring continuously, to toast the spices.

Step 5

Mix in the Madras curry paste and tomato puree, stirring well to combine. Cook for about 3 minutes until the mixture reduces slightly and the oil starts to separate.

Step 6

Add the diced potatoes and carrots, followed by the chopped green beans and cauliflower florets. Stir well to coat the vegetables with the spicy mixture.

Step 7

Pour in the coconut milk and water, and then add salt. Stir to mix everything thoroughly. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes or until the vegetables are tender.

Step 8

Stir occasionally and adjust seasoning if needed. If the curry is too thick, add a little more water to reach your desired consistency.

Step 9

Once the vegetables are cooked through, remove from heat and garnish with fresh chopped cilantro.

Step 10

Serve hot with steamed rice or warm naan bread.

Nutrition Facts

Serving size	(1872.1g)

Amount per serving	% Daily Value*
Calories	1136.7

Total Fat 36.3g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 4030.3mg	0%
Total Carbohydrate 195.5g	0%
Dietary Fiber 33.0g	0%
Total Sugars 55.7g
Protein 26.9g	0%

Vitamin D 0IU	0%
Calcium 445.2mg	0%
Iron 16.2mg	0%
Potassium 5222.5mg	0%

*The % Daily Value 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.

Source of Calories

Fat: 26.9%

Protein: 8.8%

Carbs: 64.3%