Vegetable Curry

Name: Vegetable Curry
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 1 piece Mixed Vegetables (1 (1-pound) bag mixed frozen vegetables); ⅔ cup Yogurt (2/3 cup plain yogurt); 1 tsp Cornstarch (1 teaspoon cornstarch); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 1 tsp Cumin Seeds (1 teaspoon cumin seeds); ½ tsp Fennel Seed (1/2 teaspoon fennel seeds); ½ tsp Mustard Seeds (1/2 teaspoon mustard seeds); 1 tsp Ground Turmeric (1 teaspoon ground turmeric); ½ tsp Onion Powder (1/2 teaspoon onion powder); ½ tsp Ground coriander (1/2 teaspoon freshly ground coriander); 0.13 tsp Cinnamon (1/8 teaspoon freshly ground cinnamon); 2 cloves Garlic (2 cloves garlic, crushed); 3 pieces Red Chili (3 dried red chiles, stems and seeds removed if less heat is desired); ¼ tsp Granulated Sugar (1/4 teaspoon sugar); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 0 pieces Black Pepper (Freshly ground black pepper, optional) — optional

Vegetable Curry - Mains (Indian)

15 minIndian

Servings2

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 2 servings

Mixed Vegetables1 piece · 1 (1-pound) bag mixed frozen vegetables
Yogurt⅔ cup · 2/3 cup plain yogurt
Cornstarch1 tsp · 1 teaspoon cornstarch
Vegetable Oil2 tbsp · 2 tablespoons vegetable oil
Cumin Seeds1 tsp · 1 teaspoon cumin seeds
Fennel Seed½ tsp · 1/2 teaspoon fennel seeds
Mustard Seeds½ tsp · 1/2 teaspoon mustard seeds
Ground Turmeric1 tsp · 1 teaspoon ground turmeric
Onion Powder½ tsp · 1/2 teaspoon onion powder
Ground coriander½ tsp · 1/2 teaspoon freshly ground coriander
Cinnamon0.13 tsp · 1/8 teaspoon freshly ground cinnamon
Garlic2 cloves · 2 cloves garlic, crushed
Red Chili3 pieces · 3 dried red chiles, stems and seeds removed if less heat is desired
Granulated Sugar¼ tsp · 1/4 teaspoon sugar
Kosher Salt½ tsp · 1/2 teaspoon kosher salt
Black Pepper0 pieces · Freshly ground black pepper, optional · optional

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Steps

1Poke several holes in the bag of frozen vegetables and microwave on high until thawed, 2 to 3 minutes. Set aside.
2In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.
3Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds, and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook until vegetables are heated through, 3 to 5 minutes. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.