Stewed Kashmiri Vegetable Curry with Dried Apricots and Almonds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetable medley simmered with dried apricots and toasted almonds in a fragrant Kashmiri spice broth. This Indian recipe (vegetarian), ready in about 70 minutes, pairs potatoes, carrots, green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 45 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1.5 tablespoons ghee in a pot over medium heat. Add 1 finely chopped onion and cook until golden brown, about 8 minutes.
  2. Step 2: Stir in 3 minced garlic cloves, 1 inch grated ginger, and 1 teaspoon Kashmiri chili powder. Cook 2 minutes until fragrant.
  3. Step 3: Add 1 diced medium tomato, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 1/2 teaspoon salt. Cook 5 minutes until tomato breaks down.
  4. Step 4: Add 2 diced potatoes, 2 diced carrots, 1 cup green beans, and 1/2 cup chopped dried apricots. Stir to combine.
  5. Step 5: Pour in 1.5 cups water and saffron threads soaked in 1 teaspoon warm milk. Simmer covered for 30 minutes until vegetables are tender.
  6. Step 6: Stir in 2 tablespoons ground almonds and cook 5 minutes more. Garnish with fresh cilantro.

Frequently asked questions

How long does Stewed Kashmiri Vegetable Curry with Dried Apricots and Almonds take to make?

Total time is about 70 minutes (25 min prep + 45 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 Stewed Kashmiri Vegetable Curry with Dried Apricots and Almonds?

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 potatoes from drying out.

Can I substitute ingredients in Stewed Kashmiri Vegetable Curry with Dried Apricots and Almonds?

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 Stewed Kashmiri Vegetable Curry with Dried Apricots and Almonds 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 Stewed Kashmiri Vegetable Curry with Dried Apricots and Almonds 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.

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