A Delicious and Healthy Indian Vegetable Yellow Curry with a Blend of Spices

This recipe is for a flavorful and aromatic Indian vegetable yellow curry made with chickpeas, carrots, potatoes, and a blend of spices. The curry is simmered in coconut milk, which gives it a rich and creamy texture. It is served over white rice, making it a satisfying and complete meal. The chickpeas, carrots, and potatoes provide a good balance of protein, fiber, and nutrients, making it a healthy and nourishing dish. The spices used in this recipe give the curry a warm and inviting flavor, making it a perfect comfort food for a cold winter day. This recipe is easy to follow and can be adapted to suit your taste and preferences. It is suitable for vegetarians and can be made vegan by using a plant-based milk in place of the coconut milk. 

This Indian vegetable yellow curry is a delicious and satisfying meal that is sure to become a family favorite.

Ingredients

• 1 cup green peas (frozen or fresh)
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1/2 cup coconut milk
• 1 cup water
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh cilantro, for garnish

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the cumin seeds, coriander seeds, and mustard seeds. Cook until they start to sizzle, about 1 minute.
   
   
2. Add the onion, garlic, and ginger. Cook until the onion is soft and translucent, about 5 minutes.
   
   
3. Add the turmeric, cumin, paprika, garam masala, and salt. Stir to coat the onions and cook for another minute.
   
   
4. Add the carrots and potatoes. Stir to coat with the spice mixture. Add the coconut milk and water.
   
   
5. Bring the mixture to a boil, then reduce the heat to low and simmer until the vegetables are tender, about 20 minutes.
   
   
6. Add the green peas and simmer for another 5 minutes.
   
   
7. Garnish with fresh cilantro and serve hot over white rice. Enjoy!
   

This recipe makes about 4 servings. The serving size will depend on your appetite and how you are serving the curry. If you are serving the curry as a main dish, you may want to serve a larger portion. If you are serving the curry as a side dish, you may want to serve a smaller portion. You can adjust the serving size by using more or fewer vegetables, and adjusting the amount of coconut milk and water accordingly. You can also adjust the serving size by adding in more protein, such as chicken, beef, or tofu, if you desire.

This recipe is easy to follow and can be adapted to suit your taste and preferences. You can customize the vegetables according to your preference, or add in some protein such as chicken, beef, or tofu if you desire. This curry is perfect for a comforting and satisfying meal, and leftovers can be stored in the refrigerator for up to three days, or in the freezer for up to three months. Serve the curry hot over white rice, and garnish with fresh cilantro for a pop of color and flavor. This curry pairs well with a variety of side dishes such as naan, roti, or paratha. Whether you are a seasoned cook or new to Indian cuisine, this recipe is sure to become a favorite in your home. Enjoy!