Perfect veg curry masala
- Wash and chop the vegetables into bite-sized pieces. You can use any mix of vegetables you like, such as eggplant, green beans, sweet potatoes, or spinach.
- Heat the oil in a large pan or pot over medium heat.
- Add the cumin seeds and mustard seeds (if using). Let them splutter for a few seconds.
- Add the finely chopped onion and sauté until it becomes soft and golden brown, about 5-7 minutes.
- Add the garlic and ginger, sauté for another 1-2 minutes until fragrant.
- Stir in the ground turmeric, ground cumin, ground coriander, garam masala, H2H Veg Curry Masala and chili powder. Cook for 1-2 minutes, allowing the spices to bloom and become aromatic.
- Add the chopped vegetables to the pan and stir well to coat them with the spices.
- Let the vegetables cook for 5-7 minutes, stirring occasionally.
- Add the chopped tomatoes (or tomato puree) and cook for another 5-7 minutes, until the tomatoes break down.
- Pour in the coconut milk and vegetable broth (or water) and stir well. Bring the curry to a simmer.
- Cook the curry for 15-20 minutes, or until the vegetables are tender and cooked through. If the curry is too thick, you can add more broth or water to adjust the consistency.
- Taste the curry and adjust the seasoning with salt or extra spices as needed. You can add a bit of sugar if the curry is too tangy from the tomatoes.
