Vegetable Indian curry

“Curry Me Crazy: The Veggie Indian Curry That’ll Steal Your Heart”

So, you ever just wanna dive into a bowl of cozy goodness? Like, the kind that wraps you in a warm hug and whispers sweet nothings while your taste buds dance? Yeah, that’s what this Vegetable Indian Curry does for me! Seriously, every time I make it, I feel like a culinary rockstar (even though I’m still in my PJs… shhh).

Okay, Let’s Talk Ingredients

Alright, let’s hit the grocery store, shall we? Grab 3 garlic cloves – they’re like little flavor bombs. Don’t forget the ginger—just a tiny piece (about an inch), but it makes a HUGE difference. Oh, and if you like a lil’ kick, get a jalapeño (seeded and diced, please!).

Tomatoes are next: you need about 4 oz chopped. And a tablespoon of tomato paste because we’re fancy like that. Now, let’s talk oil – 3 tablespoons of vegetable oil. It’s gotta be hot to get that onion and 1 red bell pepper sizzling!

We’re going all in with spices! Cumin, turmeric, ground coriander, and a bit of chili powder (I’m using Kashmiri, but cayenne will totally do).

Then, you’ll need carrots, potatoes, and cauliflower—the holy trinity of veggies. And some peas—fresh or frozen, whatever you got.

Oh, and don’t skimp on the Greek yogurt—that’s your creamy goodness! (1 cup-ish, though I usually just eyeball it).

So Here’s Why I Make This Constantly

Okay, so here’s the scoop. I made this one rainy day when I just needed something comforting. I was binge-watching a show (I think it was *The Great British Bake Off*—totally inspirational, am I right?) and I was like, “I need a curry in my life!”

Anyway, I threw together what I had in the fridge, kinda like a cooking mad scientist, and WOWZA. The flavors melded together like they were meant to be! And the best part? My toddler, who’s usually a picky veggie monster, was like “More peas, please!” (Yes, I almost cried happy tears).

For another shot because we can’t get enough, here’s a different angle of that beautiful masterpiece:

The One Trick That Changes Everything

So, here’s the deal: blending that garlic, ginger, and jalapeño into a paste is THE move! Like, don’t just chop it and toss it in. Nope! You want that flavor to explode, right? It makes everything so aromatic while it cooks. Trust me, your kitchen will smell like a spice paradise.

Don’t Mess This Up (My Top Tips)

1. Check your spices – old spices are like sad little flavor ninjas. Make sure they’re fresh!

2. When adding the yogurt, do it slowly. *Slowly*! It can freak out if it’s too hot, and you don’t want that. (I learned this the hard way… yikes).

3. Taste as you go! Seriously, don’t just follow the recipe like a robot. You might need a pinch of salt or more spice. You do you!

How to Keep Them From Disappearing (Or, How to Store Them)

If you somehow have leftovers (doubtful, but just in case), let it cool completely, pop it in an airtight container, and it’ll chill in the fridge for a few days. Or, you can freeze it! Just make sure to thaw it overnight in the fridge before reheating. Easy peasy!

If You Liked This, You’ll Probably Like These Too

Okay, if you love this curry vibe, you’ll totally dig my Chickpea Tikka Masala (yum!), or maybe the Coconut Lentil Soup? Both are cozy and delicious. You’re welcome!

So, what about you? What’s your go-to comfort food? Let’s swap recipes! 🥘❤️