Spice up your vegetable curry with the goodness of bay leaf powder and enjoy it with steamed rice or flatbread.
Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 teaspoons bay leaf powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- 2 large tomatoes, chopped
- 1 cup coconut milk
- 2 cups mixed vegetables (e.g., carrots, potatoes, peas, cauliflower, green beans), chopped
- 1 cup water or vegetable broth
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions:
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and mustard seeds and cook until they begin to pop. Add the chopped onion and sauté until golden brown. Stir in the minced garlic and ginger and cook for another 1-2 minutes until fragrant.
Add the bay leaf powder, turmeric powder, ground coriander, ground cumin, garam masala, and red chili powder. Cook for 1-2 minutes, stirring constantly to toast the spices. Add the chopped tomatoes and cook until they break down and the oil begins to separate from the mixture.
Pour in the coconut milk and mix well. Add the mixed vegetables and stir to coat them with the spice mixture. Pour in the water or vegetable broth, bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
Season with salt to taste. Garnish with fresh cilantro leaves before serving.