Simple and easy homemade veggie curry that is vegan friendly and full of amazing flavors.
I love curries because they are full of incredible spices and are packed with flavor. There are so many different types. You can enjoy, meat curries, vegetable curries and egg curries.
When it comes to Vegetarian curries, you can choose the vegetables you want to add. It is totally up to you. For this particular curry I added onions, potatoes, zucchini, and eggplant.
Tip 1: Add a little bit of tomato sauce to the fresh tomato gravy to make it a little but thicker and to get a darker red color. Add in a little bit of water if needed to make it more saucy.
Tip 2: You can use about 1 tsp of garlic ginger paste
Tip 3: Cook potatoes until tender than add in your eggplant and zucchini .
Here's How to make it:
RECIPE:
INSTRUCTIONS:
Heat 1-2 tbsp vegetable oil in a medium size pan , add in diced onions garlic ginger, cubed potatoes. Once potatoes are tender (almost cooked all the way) add in your cubed eggplant and zucchini and cook until tender.
Add in your diced tomatoes and tomato puree and add your coriander powder, turmeric, ground chili powder, cumin powder and salt. let simmer on medium high heat. Make sure to stir occasionally. Cook for about 5- 10 minutes. Add in additional spices if needed. Add in a little bit of water if curry is to thick.
Turn off heat, add in your garam masala and chopped cilantro and combine well.
Enjoy while hot with rice, naan or roti.
RECIPE:
This recipe serves about 3-4 people
INGREDIENTS
1-2 tbsp. Canola oil
1 medium size onion
4 Roma tomatoes
1/4 cup tomato sauce or puree
1 zucchini
1 baby eggplant
2 potatoes (peeled and cubed)
2 garlic cloves diced or minced
1 tsp grated ginger
1/2 tsp salt to taste
1/2 tsp cumin powder
1 tsp garam masala
1 tsp coriander powder
1 tsp ground chili powder
1/2 tsp cayenne pepper (optional)
1/4 tsp turmeric
1/4 cup chopped cilantro
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