Indian Vegetable Curry


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Canola oil, ¼ cup (2 fl oz/60 ml)
  • Yellow onions, 2, chopped
  • Garlic, 4 cloves, minced
  • Fresh ginger, 3 tablespoons minced
  • Ground coriander, teaspoons
  • Ground turmeric, 1 teaspoon
  • Cumin seeds, 1 teaspoon
  • Boiling potatoes, 1 lb (500 g), peeled and cut into chunks
  • Cauliflower, 1 large head, separated into florets
  • Green beans, ¾ lb (375 g), coarsely chopped
  • Salt
  • Fresh cilantro (fresh coriander), ¼ cup ( oz/10 g) chopped


  • Sauté the aromatics and spices

    In a frying pan over medium-high heat, warm the oil. Add the onions and garlic and sauté until softened, about 5 minutes. Add the ginger, coriander, turmeric, and cumin seeds and sauté until fragrant, about 1 minute. Add 1 cup (8 fl oz/250 ml) hot water and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. When the water comes to a boil, remove from the heat.

  • Cook the curry

    Put the potatoes, cauliflower, and green beans in a Dutch oven or slow cooker and add the contents of the frying pan. Sprinkle with teaspoons salt and stir to combine. If using a Dutch oven, partially cover and cook over low heat until the vegetables are tender and the sauce is thick, about 30 minutes. (If using a slow cooker, cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours.) Stir in the cilantro, season to taste with salt, and serve.