Manjula’s (modified) Vegetable Curry

Manjula’s Kitchen is a cooking blog that actually has video explanations explaining how to cook Indian food (all vegetarian).  Unfortunately, I’m an enormous wimp about spicy food, and I loathe cilantro (and I don’t always have her suggested ingredients on hand), so I end up not trying a lot of her recipes because they would need too much alteration.  But this is one that I definitely want to try, so I’m recording my intended recipe here… I’ll update when I try it and see how it turns out.

  • 2 c. cauliflower florets
  • 1 c. green peas (frozen)
  • 1 carrot, sliced in 1/2″ pieces
  • 2 zucchini cut into bite size pieces (with skin)
  • 1/2 c. brussels sprouts, trimmed and halved (quartered if sprouts are gigantic)
  • 5 firm medium tomatoes
  • 1 medium yellow onion
  • 1/2 inch ginger
  • 2 Tbs oil
  • 1/2 tsp cumin (preferably whole seed)
  • 1/2 tsp minced garlic
  • 1/4 tsp turmeric
  • 1 Tbs coriander
  • 1 tsp salt (adjust to taste)
  • 1 tsp sugar (adjust to taste)
  • 1 Tbs corn starch
  • 1/2 tsp garam masala

(Begin cooking rice in the background if you want.)

Mix cornstarch with 1/4 c. water and set aside.

Cut tomatoes into large chunks, then blend with ginger to make a puree.

Chunk onion into large bite-size pieces.  Prepare other vegetables as well.

Heat oil in large saucepan.  (If you have whole cumin seed, test the heat by dropping one seed in the oil, and if it cracks right away, the oil is ready.)

Add cumin seeds, garlic, and onion to oil.  Once onion has begun to caramelize, add tomato puree, coriander, turmeric, sugar, and salt.  Cover pot and cook for ~5 min.

Add all the vegetables and 1/4 c. water.  Cover the pan and let cook for ~10 minutes over medium heat.  Stir occasionally.  Vegetables should end up tender, not mushy.

Add cornstarch mixture and let cook for 2 more minutes.  (If mixture is now too thick, adjust by adding hot water.)

Turn off heat and add garam masala.  Stir and cover the pan for a few minutes before serving.



I made several changes to this, so if you like spice, mushrooms, or cilantro, you should definitely check out the original recipe:

Source –


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