Vegetable Curry

Prep time 10 minutes | Cooking time 15 minutes 

Serves 2-4

The use and treatment of fresh and whole spices in this dish adds a level of flavor that cannot be acheived with pre-packaged curry powders.

Vegetarian, Gluten-Free


•1 (1-pound) bag mixed frozen vegetables
•2/3 cup plain yogurt
•1 tsp cornstarch
•2 tbsp vegetable oil
•1 tsp cumin seeds
•1/2 tsp fennel seeds
•1/2 tsp mustard seeds
•1 tsp ground turmeric
•1/2 tsp onion powder
•1/2 tsp freshly ground coriander
•1/8 tsp freshly ground cinnamon
•2 medium cloves garlic, crushed
•3 dried red chiles, stems and seeds removed if less heat is desired
•1/4 tsp sugar
•1/2 tsp kosher salt
•Black pepper, optional


•Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside.

•In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.

•Heat 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, approximately 3 to 5 minutes.

•Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.

•Serve with warmed naan and jasmine rice, if desired.