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Onion-free curry

Ingredients

  • 2 cups cauliflower cut into florets
  • 1 cup frozen peas
  • 1 carrot diced
  • 1/2 cup sliced mushrooms
  • 1 zucchini, skin on, diced
  • 6 medium tomatoes
  • 1/2" ginger
  • 1 green chile (jalapeno, serrano…)
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/8 tsp asafetida
  • 1/4 tsp turmeric
  • 1/4 tsp hot chile powder
  • 1 tbsp coriander powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp corn starch
  • 1/2 tsp garam masala
  • 2 tbsp cilantro chopped

Instructions

Onion free curry

Mix the cornstarch with 1/4 cup water and set aside.

Blend 5 of the tomatoes, green chile, and ginger to make a paste.

Slice the remaining tomato thinly and set aside.

Heat oil, when hot (test by dropping in a single cumin seed) add cumin, asafetida, and then when the seeds pop add the tomato-chile-ginger paste. Immediately add the coriander, turmeric, sugar and salt. Cover and cook 5 minutes.

Add the cauliflower, peas, carrot, mushrooms and zucchini and 1/4 cup water. Cover the pan and cook a further 10 minutes over medium heat.

Add the cornstarch set aside earlier and cook a couple minutes to thicken the sauce.

Turn off the heat, add the reserved tomato slices, garam masala and cilantro. Stir, cover and leave a few minutes for flavors to infuse.

Serve with some or all of dal, rice, raita, flatbread (naan, etc.)

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: ~1.5 cups (as a side, excl. rice/dal)
  • Calories: 181
  • Protein: 6 g
  • Carbs: 24 g
  • Fat: 7 g
  • Saturated fat: 1 g
  • Fiber: 7 g
  • Total sugar: 10 g
  • Sodium: 591 mg