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Vegan Curry

When it comes to wholesome comfort food, nothing beats a Vegan Curry that balances flavors, textures, and colors. Imagine a plate filled with steaming hot rice, a fragrant vegan curry brimming with vegetables, and a touch of sweetness
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 peoples
Course: Main Course, vegan, vegeterian
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Ingredients
For Vegan Curry
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 6–8 curry leaves
  • 2 tbsp gram flour besan
  • 2 cups water
  • 1 cup tomato puree
  • 2 green chilies slit
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt to taste
  • 2 potatoes diced
  • ½ cup French beans chopped
  • ½ cup lady finger okra, lightly fried
  • ½ cup cauliflower florets lightly fried
  • 2 tbsp tamarind paste
For Serving
  • Steamed rice
  • Sweet boondi

Method
 

Method
    Step 1: Make the Base
    1. Heat oil in a pressure cooker.
    2. Add cumin seeds and curry leaves, let them splutter.
    3. Stir in the gram flour and roast until golden brown and aromatic.
    Step 2: Create the Gravy
    1. Slowly add water while stirring to avoid lumps.
    2. Add tomato puree and green chilies.
    3. Mix in salt, turmeric, and red chili powder.
    Step 3: Add Vegetables
    1. Add diced potatoes and French beans. Let them cook in the spiced base.
    2. Next, add fried lady finger and cauliflower.
    Step 4: Tangy Finish
    1. Stir in tamarind paste for a tangy kick.
    2. Close the lid and cook for 4–5 whistles until the vegetables are tender.
    Customization Ideas
    1. Change the vegetables: You can swap potatoes, beans, lady finger, or cauliflower with carrots, peas, zucchini, or bell peppers depending on the season.
    2. Add more protein: Toss in boiled chickpeas or tofu cubes for an extra protein boost.
    3. Spice level: Adjust the green chili and red chili powder according to your preference. For a mild curry, reduce the spice and add a dash of jaggery for sweetness.
    4. Rice options: Instead of plain steamed rice, serve it with jeera rice, brown rice, or even quinoa for a healthier twist.
    5. Sweet swap: If you don’t have boondi, pair this curry with kheer, halwa, or even fresh fruit for a sweet touch.

    Notes

    FAQs

    Q1: Can I make this curry without a pressure cooker?
     Yes! You can prepare it in a deep pan or kadhai. Just cover and cook the vegetables on medium heat until tender, though it may take longer than pressure cooking.
    Q2: How can I make this platter gluten-free?
     This recipe is naturally gluten-free since gram flour is used instead of wheat. Just ensure all spices and packaged ingredients are gluten-free.
    Q3: Can I prepare the curry in advance?
     Absolutely. The curry tastes even better the next day as the flavors deepen. Store it in the refrigerator for up to 2 days and reheat before serving.
    Q4: What can I serve with this platter besides rice?
     You can serve the curry with soft chapatis, phulkas, or even parathas. It pairs beautifully with any Indian bread.
    Q5: Is tamarind paste necessary?
     Tamarind gives the curry its unique tangy flavor. If unavailable, you can use lemon juice or amchur (dry mango powder) as a substitute.

    Nutrition (Per Serving – Approximate)

    • Calories: 310 kcal
    • Carbohydrates: 45 g
    • Protein: 8 g
    • Fat: 10 g
    • Fiber: 8 g
    Sugar: 6 g