Spiced Vegetable Curry TomatoFree

This hearty vegetable curry, thickened with aromatic spices, is perfect for pairing with chapati!

Ingredients

• 2 medium potatoes, diced
• 1 large onion, finely chopped
• 1 bell pepper (capsicum), diced
• 2 tablespoons oil (vegetable or coconut)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste for mildness)
• Salt, to taste
• 1 cup vegetable broth or water (for moisture)
• Fresh cilantro leaves, chopped (for garnish)

Cooking Instructions

1. Heat oil in a large pan over medium heat. Add cumin seeds and sauté until they begin to sizzle and pop.
2. Add the chopped onions and sauté until they turn translucent and slightly golden.
3. Add the diced potatoes and cook for about 5 minutes, stirring occasionally.
4. Stir in the diced capsicum, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Mix well to combine.
5. Pour in the vegetable broth or water, enough to cover the vegetables halfway, and bring the mixture to a boil.
6. Reduce heat and cover. Let it simmer for about 15-20 minutes, or until the potatoes are tender and the curry has thickened. Stir occasionally, adding more liquid if necessary.
7. Garnish with fresh cilantro before serving hot with chapati.

Flavor Profile

This curry presents a warm, earthy flavor that is comforting and satisfying. The diced potatoes create a beautiful, creamy texture, while the bell pepper contributes a subtle sweetness and crunch without the tang of tomatoes. It’s a wonderful balance of spices, perfect for a mild palate!

Let me know if you would like to make any further adjustments or if you have any questions. Happy cooking!