| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 175 | 6g | 1g | 28g |
| sugars | fibre | protein | salt |
| 6g | 7g | 5g | 0.7g |
Of all the savory creations that I’ve had the privilege to prepare in my kitchen, the Indian Mixed Vegetable Curry with Bay Leaf holds a special place in my culinary journey. A dish that brilliantly blends the exotic essences of authentic Indian spices with the hearty wholesomeness of delightful veggies, this recipe pays homage to the vibrant Indian subcontinent, a departure from my usual fare of New England seafood and hearty Irish comfort food.
The Inheritance of Spice – A Love Story
While the family traditions and recipes passed down from my Irish grandparents instilled in me a reverence for comfort food, there’s a certain allure to the culinary diversity in the world beyond. There’s a thrill in taking a recipe utterly foreign to your taste buds, learning it, and owning it. In my relationship with my fiancée Laura, food has always been our greatest storyteller. From tasting our first clam chowder together at the Boston Seafood Show to cooking this Indian Mixed Vegetable Curry with Bay Leaf at home for our little one, our personal moments are best summed up by the meals we’ve shared.
Nutrition Unleashed
This exquisite colorful curry isn’t just a feast for the eyes and palate, it’s also a powerhouse of nutrients. Each serving delivers a healthy dose of vitamins, minerals, and fiber courtesy of the assorted vegetables. The spices, notably turmeric with its curcumin component, have much-touted anti-inflammatory and antioxidant benefits. The inclusion of bay leaves, apart from adding a layer of complex flavors, has shown to have impacts on improving digestion and even cardiovascular health – a feature not common in many fruit-based dishes.
The Perfect Ensemble
For food-lovers wanting to explore Indian cuisine, this curry is a fantastic stepping stone. Its flavors pair incredibly well with traditional Indian breads like Naan and Roti. You may also try it with Basmati rice, a long-grain rice known for its delicate fragrance and flavor. And if you want to add more to the menu, coconut-based curries and tandoori chicken can be great companions to our protagonist.
In the grand canvas of culinary exploration, this Indian Mixed Vegetable Curry with Bay Leaf is a vibrant splash of color, flavor, and nutrition. It’s a recipe that reminds me how food can, at once, feel foreign yet familiar. And finally, it’s a testament to how cooking can unite families and cultures, linking us all together in a delightful dance of taste and tradition.
What You’ll Need
- 1 cup diced potatoes
- 1 cup chopped cauliflower
- 1/2 cup diced carrots
- 1/2 cup green peas
- 1/2 cup chopped bell pepper (any color)
- 1 large onion, finely chopped
- 2 large tomatoes, pureed
- 2 green chilies, slit
- 1 inch piece ginger, grated
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 dried bay leaves
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala powder
- Salt, to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 cups water
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and bay leaves, frying them until they start to sizzle and pop.
Step Two
Add the finely chopped onions and fry until they are golden brown. Next, add the green chilies, grated ginger, and minced garlic, and cook for a minute until the flavors blend well.
Step Three
Add the pureed tomatoes to the pan, stirring well. Sprinkle in the turmeric, coriander, and red chili powder, and cook for a few minutes until the oil starts to separate from the mixture.
Step Four
Add the diced potatoes, chopped cauliflower, diced carrots, green peas, and chopped bell pepper to the pan. Stir well to ensure the veggies are coated in the flavorful tomato-spice mix.
Step Five
Add the water to the pan and stir it into the vegetable mixture. Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes.
Step Six
After the vegetables have cooked and are tender, add the garam masala and salt to taste. Stir well and let the curry sit for a few more minutes so that all the flavors are well combined.
Step Seven
Remove the pan from the heat. Discard the bay leaves and garnish the curry with fresh, finely chopped cilantro before serving hot.
