Kris' Vegetable Indian Recipe
Recipe type: Main
Cuisine: Indian
An impromptu Indian veggie dish, loosely based on a recipe provided by Kris Opat via Shauna McInnes.
  • Vegetable oil
  • Onions
  • Potatoes
  • Carrots
  • Peppers
  • Peas
  • Tomato (1 fresh, or ½ can paste)
  • Ginger
  • Garlic
  • 2 cans coconut milk (NOT coconut milk from dairy aisle! Canned stuff has higher fatty goodness, coconut flavor)
  • 2 cups vegetable broth
  • Curry powder (Can use additional turmeric and garam masala if desired, but are included in the curry powder)
  • Cumin
  • Salt
  • Pepper
  • Rice (of some variety...basmati goes well)
  1. Saute onions in vegetable oil
  2. Finely chop and add garlic and ginger
  3. Add curry powder and cumin
  4. Cook down for a bit, then add other vegetables (Start with denser ones such as potatoes and carrots, then add peppers, peas, tomatoes, and other softer vegetables a bit later)
  5. Add coconut milk
  6. Add tomato paste (if using)
  7. Add vegetable broth as needed to thin.
  8. Add salt, pepper, and more curry powder/other spices to taste
  9. (Start cooking rice at some point)
  10. Simmer 30 minutes
  11. Serve over rice
This is a wing-it recipe. Don't worry too much about exact quantities/proportions; when in doubt, taste and modify.

In the first attempt at this recipe, the first cup of coconut milk was liquid, from the dairy variety of coconut milk. (Because someone who shall remain nameless, i.e. Dan, bought the wrong stuff...) It has a lot more sugar, less flavor, and less body; that said, multiple children yummed it up, so it was not the end of the world.

Adding other root vegetables, chopped spinach, or similar might also go well.
Recipe by Dan Blumenfeld at