Spiced Tamarind Curry with Fresh Vegetables
A tangy and flavorful tamarind curry simmered with fresh seasonal vegetables and aromatic Indian spices. This indian-inspired curry (vegetarian) ready in about 40 minutes pairs tamarind paste, mustard seeds, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 tbsp tamarind paste
- 3 cups, chopped mixed vegetables (carrot, beans, potato, cauliflower)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp coriander powder
- a pinch asafoetida (hing)
- 10 leaves curry leaves
- 3 tbsp oil
- 2 cups water
- to taste salt
- 2 tbsp, chopped fresh coriander leaves
Instructions
- Step 1: Heat 3 tbsp oil in a deep pan over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds, letting them splutter for about 30 seconds until fragrant.
- Step 2: Add a pinch of asafoetida and 10 fresh curry leaves, stirring for 15 seconds to release aroma.
- Step 3: Toss in 3 cups chopped mixed vegetables (carrot, beans, potato, cauliflower) and sauté for 5 minutes until they start to soften.
- Step 4: Sprinkle 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tbsp coriander powder over the vegetables, stirring for 1 minute to coat and toast the spices.
- Step 5: Mix in 2 tbsp tamarind paste and 2 cups water, then season with salt to taste. Bring the curry to a gentle boil, cover, and simmer for 15 minutes until vegetables are tender.
- Step 6: Once cooked, garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed rice or flatbreads.
Frequently asked questions
How long does Spiced Tamarind Curry with Fresh Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Tamarind Curry with Fresh Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.
Can I substitute ingredients in Spiced Tamarind Curry with Fresh Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Tamarind Curry with Fresh Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Tamarind Curry with Fresh Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
