This simple veggie curry from Martha Stewart only requires 20 minutes prep time and is easy to double for leftovers for the week. The classic combo of okra and tomatoes gives it a great seasonal flavor. We’re going to try adding summer squash to make it even more hearty, and probably a veggie bouillon cube or 2 to enrich the flavor.
Mixed Vegetable Curry
The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.
- 2-inch piece fresh ginger, peeled and thinly sliced crosswise
- 5 garlic cloves, peeled
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seed
- 1 teaspoon cumin seed
- 2 large tomatoes (1 1/2 pounds total), roughly chopped
- 2 medium russet potatoes, peeled and cut into 1/2-inch dice
- Coarse salt and ground pepper
- 1 head cauliflower, cut into florets
- 1/2 pound okra, stemmed and halved lengthwise
- 3 cups cooked white rice, for serving
- In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.
- In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.
- Add potatoes and 3 1/2 cups water; season with 1 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice.
To build the curry’s flavor, start by cooking the spices in oil to release their aroma. Then add the ginger-garlic paste and cook until dry and thickened.