Vegetable Curry (For Chappathi)

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• Serves: 4 people
• Cooking: 15 minutes
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When you are short on time yet want a tasty yet simple curry for your chapatis, this is one you should be making. Made of mixed vegetables, coconut milk & spices, this comforting and healthy side dish is aromatic, rich, and flavorful. On top, it is so wholesome.

Mildly sweet and creamy with subtle spiciness, this vegetable curry combines nutrition with simplicity and taste, thus making it a staple in Indian households.

Ingredients

• Red Chilli Powder - 1 teaspoon
• Potato - 1 number
• Onion - 1 small number
• Coconut Milk - 1/2 Cup
• Carrot - 1/2 number
• Beans - 2 number
• Chicken Masala Powder - 1 teaspoon
• Green Chilli - 2 number
• Tomato - 1 number
• Coriander Powder - 1 tablespoon

Directions

1. Boil potato, carrot, and beans in a pressure cooker or steamer until softened.
2. Heat oil in a medium-sized saucepan over medium heat. Once hot, stir in the onion and green chilies. Sauté (vattuka) it well.
3. When the onion has softened, spoon in the masala powders into it and continue cooking for a few more minutes or until the raw spice smell leaves.
4. Now, add the tomato and cooked vegetables into it. Mix well.
5. Pour in coconut milk and remove the pan from the fire.
6. Top it with chopped coriander leaves (malli ila) and stir. Serve it hot.

Cooking Tips

1. While chopping the veggies, chop the potato smaller than the other vegetables since it will take more time for the potato to cook.

2. Use sweet tomatoes while making this curry, as the curry might otherwise be too tangy.

3. To reduce the heat, you can reduce the amount of chili powder or use kashmiri chili powder.

How to Serve

This mixed vegetable curry is usually served along with chapathi. The curry also pairs well with steamed Basmati rice, puri, naan, and other Indian flatbreads.

The Story Behind Vegetable Curry (For Chappathi)

I usually make this vegetable curry on those busy mornings or when I need to clean up my fridge with all the vegetables that are left behind. Though it is a simple veg curry, you wouldn't believe the layers and layers of flavour in it.

Vegetable curry is a dish that is considered a part of ancient Indian cooking, in which vegetables that were in season were combined with aromatic spices to create nutritious, flavorful meals. This dish has its roots in the traditional practice of "sabzi" cooking, where fresh local vegetables are turned into delicious curries that help feed large families. The art of adding layers of flavor through the careful tempering of spices, or tadka, has been handed down through generations, giving each family's recipe its own unique touch.

Pro Tips for Perfect Results

1. Mash a few pieces of the cooked potato against the sides of the pan to naturally thicken the curry.

2. To add more flavor to this chapathi curry, cover the pan with a lid and cook the vegetables in their own steam initially, then later pour the coconut milk into it.

Vegetable Curry (For Chappathi) Variations

1. You can use any vegetable of your choice in this Indian vegetable curry, like baby corn, sweet potato, or broccoli.

2. To make it a South Indian-style curry, add curry leaves.

3. To make it a North Indian-style curry, add kasuri methi and amchur powder to it.

4. This vegetable curry can be made with different spice blends, and the taste will be unique each time. You can use pav bhaji masala, chole masala, or even sambar masala to make it.

5. To make it protein-rich, you can add either paneer or tofu to it.

Storing & Reheating Tips

Leftover mixed vegetable curry can be stored in airtight containers for up to 4 days in the refrigerator, or it can be frozen for up to 2 months. In case it is frozen, thaw overnight in the refrigerator before reheating. Add a splash of water when reheating to restore consistency

Common Mistakes to Avoid

1. Do not add more mixed vegetables than mentioned, as the proportion of the curry and vegetables will change, and this curry will be a bit dry.

2. Add salt only after the vegetables are partially cooked, as they might otherwise become tough.

3. Stir the vegetables gently; otherwise, the veggies will break apart easily.

4. Add the cooked vegetables gradually, one after the other.

Frequently Asked Questions

1. What other vegetables can I add to this vegetable curry

A variety of vegetables, such as potatoes, carrots, green peas, cauliflower, bell peppers, beans, and eggplant, can be used. Choose a mix of vegetables that you enjoy.

2. Can I use frozen vegetables in this sabzi curry?

A: Yes, but make sure to lower the cooking time and don't thaw completely before adding to prevent mushiness.

Equipment Needed

Heavy-bottomed pan or kadhai Wooden spoon for stirring Pressure cooker

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