Indian Vegetable Curry
This Indian vegetable curry is a fragrant main course built on onions, garlic, fresh ginger and chilli, with toasted coriander, cumin, cardamom and mustard seeds. The Thermomix grinds the whole spices fresh and chops the aromatics in seconds, then simmers everything gently so the flavours meld into a rich, aromatic sauce around tender vegetables.
About this recipe
Indian vegetable curry with the Thermomix TM7 brings the warmth of a classic curry house kitchen straight to your worktop. If you have been searching for recipes that make the most of an all-in-one kitchen machine, this is a prime example: the TM7 grinds whole coriander, cumin, cardamom and mustard seeds fresh, releasing an aroma that pre-ground spices simply cannot match. The onions, garlic cloves, fresh root ginger and fresh chilli are chopped in seconds, so the prep work that usually keeps you at the chopping board disappears entirely. A spoonful of homemade vegetable stock paste and a dash of olive oil build a fragrant base that simmers gently while the vegetables turn tender without losing their bite. Serve this quick weeknight dinner with steamed basmati rice and a dollop of yogurt for a vegetarian meal that tastes slow-cooked but comes together in one bowl, with hardly any washing up afterwards.
Preparation tips
- Toast the coriander, cumin, cardamom and mustard seeds briefly before grinding to wake up their essential oils; freshly ground spices give the curry a noticeably deeper aroma than pre-ground versions.
- Cut the vegetables into even pieces so they cook at the same rate; denser roots such as carrot can go in earlier while quicker vegetables like courgette join later for the ideal bite.
- Taste the curry once the vegetables are tender and adjust the chilli and salt with the homemade vegetable stock paste; a squeeze of lime and fresh coriander leaves lift the whole dish just before serving.
Recipe variations
- Make it milder and kid-friendly by removing the fresh chilli and replacing the mustard seeds with a spoonful of mild curry paste, then serving with cooling yogurt and fluffy rice.
- For a creamy festive variation, stir in coconut milk or a splash of cream at the end and add roasted cauliflower and chickpeas, turning the curry into a richer dish for guests.
Thermomix TM7 Benefits
- Grinding the whole coriander and cumin seeds fresh in the TM7 releases far more aroma than any pre-ground spice blend from a jar. [Multi-Function]
- With chopping, the Thermomix turns onions, garlic and fresh ginger into a fine aromatic base in seconds, with no tears at the board. [Multi-Function]
- Precise temperature control sautés the mustard seeds and spices in olive oil without burning, building a deeper flavour base. [Precision Control]
- The TM7 weighs every ingredient, from the olive oil to the vegetable stock paste, directly in the bowl for consistent results each time. [Time Savings]
- Hands-free heating means the curry simmers gently while the vegetables turn tender, leaving you free to cook the rice alongside. [Hands-Free]
Ingredients
- coriander seeds
- cumin seeds
- cardamom seeds
- mustard seeds
- onions
- garlic cloves
- fresh root ginger
- fresh red chilli
- olive oil
- ground turmeric