Vegetable Curry

16 ingredients
11 steps

Ingredients

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

Directions

  1. 1
    Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed.
  2. 2
    Set aside.
  3. 3
    In medium mixing bowl, whisk together yogurt and cornstarch.
  4. 4
    Set aside.
  5. 5
    Heat oil in a 10-inch, non-reactive saute pan over medium-high heat.
  6. 6
    Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop.
  7. 7
    Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles.
  8. 8
    Saute until garlic turns golden brown in color, approximately 3 to 5 minutes.
  9. 9
    Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through.
  10. 10
    Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine.
  11. 11
    Remove chiles if desired, and serve immediately.

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