How to make spicy Indian vegetable curry

Curry is a dish that began in Indian but has since spread to be cooked across many Asian countries. Indian curry often is a reference to curries made on the Indian subcontinent, which includes India, Pakistan, Bangladesh and Sri Lanka. Cumin is an important seasoning in Indian curries, while other seasonings are also found blended into a curry powder. Vegetarian curries are a popular choice and usually include tomatoes, onions and chick peas, along with a variety of other vegetable options.

Things You'll Need

• 2 tbsp. olive oil
• 1/2 diced onion
• 2 cloves minced garlic
• 1/2 tbsp. cumin
• 2 tbsp. curry powder
• 1 can chickpeas (15 oz.)
• 1/2 diced red bell pepper
• 1/2 peeled & diced turnip
• 3/4 cup corn
• 1 cup tomato sauce
• Salt
• Pepper
• Large saucepan
• Spoon

Instructions

1. Add the olive oil to the pan and heat it on medium heat.

2. Add the onion, garlic, cumin and curry powder to the pot and cook for five minutes, or until the onions are clear.

3. Stir in the chickpeas, pepper, turnip, corn and tomato sauce and mix well. Season with salt and pepper.

4. Turn the heat up to medium high and bring the mixture to just under a boil.

5. Bring the heat back to medium-low and put the lid on the pan. Simmer for 1 1/2 to 2 hours.

6. Remove from heat and serve hot.

Tips & Warnings

• You can choose to serve the curry over rice if you like.

References

• "Dakshin: Vegetarian Cuisine from South India"; Chandra Padmanabhan; 1999
• "Curry Club Indian Vegetarian Cookbook"; Pat Chapman; 1997
• "Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking"; Yamuna Devi et al; 1987
• "Madhur Jaffrey's Ultimate Curry Bible: India, Singapore, Malaysia, Indonesia, Thailand, South Africa, Kenya, Great Britain, Trinidad, Guyana, Japan, U"; Madhur Jaffrey; 2003

Resources

• Read this Article in Spanish