Indian Vegetable Curry Recipe
This Indian vegetable curry features end-of-summer vegetables in a fragrant, spice-infused coconut-tamarind curry sauce. Perfect for using up your garden veggies!
How to Make the Best Indian Vegetable Curry
This Indian vegetable curry is a celebration of end-of-summer produce wrapped in a fragrant, creamy coconut-tamarind sauce. Inspired by South Indian cooking traditions, this dish transforms humble garden vegetables into something truly extraordinary with a blend of freshly toasted spices including fennel, cumin, mustard seeds, and coriander.
What makes this curry special is the balance of flavors—the richness of full-fat coconut milk, the tangy depth of tamarind, and the gentle heat from serrano chilies all come together in perfect harmony. The curry leaves add an authentic aroma that transports you straight to Kerala, while the tomatoes break down slightly to create a luscious sauce.
Best of all, this is an incredibly flexible recipe. Use whatever vegetables you have on hand—zucchini, bell peppers, eggplant, corn, cauliflower, or mushrooms all work beautifully. Serve it over fluffy basmati rice or scoop it up with warm naan bread for a satisfying, wholesome meal that happens to be completely vegan.
Indian Vegetable Curry
This Indian vegetable curry features end-of-summer vegetables in a fragrant, spice-infused coconut-tamarind curry sauce. Perfect for using up your garden veggies!
Ingredients
Spice Blend
Curry
Instructions
Toast the Spices
- In a large skillet or braiser, toast the fennel, cumin, mustard, and coriander seeds over medium-low heat until toasty and fragrant. If they start popping, they are done.
- Grind or crush the toasted spices with a mortar and pestle and set aside.
Build the Curry
- In the same pan, heat the olive oil over medium-high heat. Add the onion and sauté, stirring, for 3-4 minutes until just tender and fragrant.
- Add the garlic and lower the heat to medium. Cook for two minutes, then add the vegetables and ground spices. Cook for 2-3 minutes.
- Stir in the curry leaves, coconut milk, tamarind paste, salt, cayenne, and turmeric. Mix well and nestle in the tomatoes and chilies.
- Bring to a simmer, cover, and cook for 10 minutes over medium-low heat.
- Uncover, give one good stir, then simmer uncovered without stirring for 15-20 more minutes until vegetables are tender and coconut milk has reduced by at least a third.
- Once the vegetables are succulent and tender, turn off the heat. Adjust salt and spice level to taste. Add a squeeze of lime if desired.
- Sprinkle with fresh cilantro and serve over rice or with naan.
Notes
- Use whatever vegetables you have on hand—this curry is very flexible.
- Avoid stirring once the tomatoes are added to prevent them from falling apart.
- The tamarind and tomatoes add acidity, but a squeeze of lime can brighten the dish.
- For a spicier curry, increase the cayenne pepper or add more serrano chilies.
