Gujarati-Style Mixed Vegetable Curry with Peas and Carrots

A vibrant curry featuring diced carrots, peas, and bell peppers in a spiced tomato base, perfect with rice or roti.

Cuisine: Indian

Category: Vegetarian

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 1 cup mixed vegetables
• 2 tbsp vegetable oil
• 1 large onion
• 2 cloves garlic
• 1-inch ginger
• 1 green chili
• 1/2 cup tomato puree
• 1/2 cup water
• 1/2 tsp turmeric
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala

Instructions

1. Step 1: Dice 1 cup mixed vegetables (carrots, peas, bell peppers, cauliflower) into 1/2-inch cubes. Heat 2 tbsp vegetable oil in a pot over medium heat, add 1 large onion, finely chopped, and sauté until golden (5 minutes).
2. Step 2: Add 2 cloves garlic minced, 1-inch ginger grated, and 1 green chili chopped; sauté for 1 minute until fragrant.
3. Step 3: Stir in 1/2 cup tomato puree, 1/2 cup water, 1/2 tsp turmeric, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1/4 tsp red chili powder, and 1/2 tsp salt; cook for 3 minutes until oil separates.
4. Step 4: Add the diced vegetables, stir to coat, cover, and simmer on low heat for 15 minutes until tender.
5. Step 5: Uncover and cook for 5 more minutes to thicken the sauce. Stir in 2 tbsp fresh cilantro and serve hot with rice or roti.