Today I will share my most favorite vegetable curry recipe. This recipe is particularly for one of my friend, who cannot digest onion and you can cook this amazing curry recipe without onion, garlic and other spices, but it would still be super delicious!

The best part about this recipe is that you can be really creative with the choice of your favorite vegetables. Only thing you have to know what to cook first and what to cook last, so the curry has a homogeneous consistency and texture!

As you can see in the picture, I have taken three kinds of root veggies, potato, carrot and sweet potato. You can add pumpkin, turnip, butternut squash too as root veggies here. Besides I took a whole cauliflower(or broccoli) , 1 whole aubergine (or mushrooms instead) and half a cup of edamame beans and half a cup of long beans and some tomatoes. Tomatoes will give a tangy flavor and it will balance out the sweetness of carrots and sweet potatoes.

I usually cut veggies as I cook, but for this recipe, I realized that I should have prepared my root veggies first..you will see in short why….So cut them in no more than 2cm, that will ensure consistent cooking.

Although it is better cook the root veggies first, but I will start with frying the aubergine, just to add an extra flavor to this recipe. So cut the aubergines around 4cm long and 2 cm thick, since it will be cooked twice, its important to keep them in good texture and cutting them in bigger cubes will help it. Heat the oil over medium high heat, coat aubergine cubes with turmeric and fry them until golden. Keep them aside.

Now, in the same pan, add pach phoron (mixed seed of nigella, cumin, fenugreek, anis and mustard), sliced or minced ginger, dried chili and bay leaves. When they starts bubbling, add the diced roots (see, if you did not cut them first, your oils or spices would get burnt!).

Add turmeric powder and salt too and stir cook them until the sides starts to get golden brown. Keep the flame over medium low heat.

Now, its time to cook the roots tender and keep their texture. So add only 100 ml water, stir and let them cook until the waters are evaporated. You don’t have to cover the pot here.

When the roots are tender, add caulis, their green parts and beans. Stir until even distributed throughout the spices about a minute. Cover them with lid, reduce the heat in low and simmer for 10 minutes. Add just 50 ml water here as the veggies have enough water content. Simmer them until the cauliflowers are translucent. Don’t stir too much as the cauliflowers tends to get break easily (unless you want them to).

Now, we are almost there! After the second batch of veggies are tender, add tomatoes and fried aubergine on top, do not stir them much. Cover with lid, simmer them for 5 more minutes over medium heat.

Your curry should look like this, a very colorful with lots of texture and flavors! You can garnish them with coriander but I did not want to cover the amazing taste with coriander this time!

This curry goes amazing with any kind of carbs – rice, ruti (flat bread), naan or as it is.

Recipe: 6-8 Servings Prepping time: 15 minutes, Cooking time: 30 minutes

Veggies: Root Vegetables: Peeled and diced in 2cm 4 medium potatoes 1 big sweet potato 500g carrots (you can add same amount of pumpkin, butternut, turnip)Other veggies: 1 big Cauliflower/ Broccoli – Chopped in big florets 1/2 cup Edamame beans/peas 1/2 cup Long Beans/Flat beans 1 big Aubergine – Diced in 4cm long and 2cm thick 3 medium Tomatoes – Diced in quarters Spice and Condiments 30ml Vegetable Oil 1 inches Ginger – roughly minced 2 tsp fine Salt 2-3 dried Chili 1 tsp Turmeric powder 1 Bay leaf 1 tbs Pach Phoron (seed mix of nigella, cumin, fenugreek, anis and mustard — you can use either of them if you don’t have Pach Phoron at home) 

Instructions: 1. In a large pot or wok, heat the oil over medium-high heat. Add the aubergine and fry until golden brown, about 4 minutes. Set them aside. 2. Reduce heat to low. First add minced ginger, dried chili, bay leaf and after 10 seconds, add pach phoron. 3. When the spices start to bubble after few seconds, add diced root veggies (potatoes, carrots, sweet potatoes), salt and turmeric powder. Stir fry them until golden. 4. Add 100 ml water and raise the heat to medium high to boil them for 10 minutes until they are tender and waters are evaporated. 5. Add cauliflower/broccoli and beans. Stir to evenly incorporate all the spices for a minute. Add 50ml water, cover the pot with lid and simmer veggies over medium heat for 6-8 minutes. Do not stir them if you want a good texture. 6. Add tomato and fried aubergine on top. Cover with lid and simmer for 5 more minutes. Check salt to taste. Serve warm with rice, ruti or naan. Enjoy!