How to make a quick easy Indian curry. This easy vegetable curry recipe is healthy and fast!
|Oil||1 Tablespoon (any kind really)|
|Ground cumin||1 Teaspoon|
|Mustard seed||1 Teaspoon|
|Curry powder||2 Tablespoon|
|Onion||1 (minced, about a cup)|
|Garlic||3 Clove (15 gm) , minced|
|Grated ginger||1 Teaspoon (drop it if you don't have it, it'll be fine, or use dried)|
|Canned tomato||15 Ounce (1 can, diced, or whole and mashed, or pureed, or stewed, I don't care)|
|Chopped mixed vegetables||4 Cup (64 tbs) (carrots, potatoes, sweet potatoes, green beans, broccoli, squash, bell pepper, cabbage, collard greens, peas, really just about anything you have. Cut the starchy ones into smaller pieces than the green ones)|
|Canned beans||15 Ounce , drained (1 can, chick peas, kidney beans, pintos, whatever)|
1.In a pot, heat oil and add spices to it.
2.Allow to toast for 30 seconds and add onions.
3.Stir well and add garlic, ginger, tomatoes and stir well.
4.Keep stirring and cook for 2 minutes.
5.Add vegetables and approximately 1-2 cups of water to cover the vegetables.
6.Add salt and stir well. Cook for 15 minutes or until vegetables turn soft.
7.Add beans and allow to cook.
8.Add cilantro once done.
9.Serve with rice and enjoy!