Dairy-Free and Egg-Free Tarkari (Mixed Vegetable Curry)

Ingredients

• 4 cups Mixed Vegetables (Cauliflower, Peas, Carrots, Beans)
• 1 large Tomato, chopped
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Garam Masala
• 2 tbsp Vegetable Oil
• 1/2 cup Water
• 1 tsp Salt
• 1/4 cup Cilantro, chopped

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat (350°F / 175°C).
2. 2Add the 1 medium onion, chopped, and sauté until it is golden brown, about 5-7 minutes.
3. 3Add the 2 cloves garlic, minced, and the 1 teaspoon ginger, grated, and sauté until fragrant, about 1 minute.
4. 4Add the 1 large tomato, chopped, and cook until it has softened, about 3-5 minutes.
5. 5Stir in the 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, and 1/4 teaspoon garam masala. Cook for 1 minute, stirring constantly, until fragrant.
6. 6Add the 4 cups of mixed vegetables (cauliflower, peas, carrots, beans) and stir to coat them with the spices.
7. 7Pour in the 1/2 cup water and add the 1 teaspoon salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the vegetables are tender when pierced with a fork.
8. 8Garnish the tarkari with the 1/4 cup cilantro, chopped.
9. 9Serve the tarkari hot.

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