Wholesome Veggie Curry (no onion, garlic)
Immerse yourself in the vibrant flavors of Bengal with this Mixed Vegetable Curry.
In Bengal, veggies take the spotlight without onions and garlic in the mix. In this curry, the veggies slowly cook in their own juices, releasing an irresistible aroma that will have your taste buds dancing.
This vegan dish is a delicious nod to Bengali tradition, showcasing the authentic way veggies are celebrated in this region. Give your senses a treat with every bite of this wholesome and aromatic Mixed Vegetable Curry.
Wholesome Veggie Curry (no onion, garlic)
Immerse yourself in the vibrant flavors of Bengal with this Mixed Vegetable Curry.
In Bengal, veggies take the spotlight without onions and garlic in the mix. In this curry, the veggies slowly cook in their own juices, releasing an irresistible aroma that will have your taste buds dancing.
This vegan dish is a delicious nod to Bengali tradition, showcasing the authentic way veggies are celebrated in this region. Give your senses a treat with every bite of this wholesome and aromatic Mixed Vegetable Curry.
Cooking Instructions
- 1
Prep the veggies. Cut the veggies in medium size pieces and chunks. (See the images below)
- 2
The potato, pumpkin and daikon are in chunks, the eggplant is in big long, medium thick slices, the broccoli is cut in florets. The cabbage is cut in thick pieces (as shown).
- 3
In a wide cooking pan with a lid, heat the oil. When the oil is hot (it will appear shiny), add the Paanch Phoron 5 spice blend. Let it crackle for 5 seconds. Add the veggies. Stir in medium heat for a 2-3 minutes.
- 4
Add the turmeric and chilli powders.
- 5
Stir and keep cooking the veggies for 2 minutes more in medium heat. Now add the minced ginger.
- 6
Stir fry the veggies making sure the ginger is well incorporated for 2 minutes more. Add the cabbage next.
- 7
Raise the heat to medium high and cook stirring often. The vegetables will start browning slightly and depending on the pan the cabbage might begin to sear a bit. Lower the heat and cover and cook for 5-10 minutes, checking often. The veggies should be cooked through but not mushy. Add the salt and sugar (or sugar substitute) and stir couple of times. Turn off heat. Your dish is ready!
- 8
Serve with rice and some Indian pickle or a papadom. I like to add some kick with a fresh red or green chilli pepper. Enjoy!
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