Indian Vegetable Curry

Beautiful ingredients make delicious food.

I have been craving really good Indian food for a few months, but my favorite Indian restaurant is over 1,000 miles away in Colorado, so I decided to make this Vegetable Curry recipe that I found in my favorite cookbook ever.


Once I saw how fresh and colorful the ingredients were, I busted out my camera and went hog wild playing food photographer.

The final product was so good! I daresay it even tasted authentic. Plus, it is super healthy and the ingredients are super cheap.

Here's the recipe:


Start the rice. Do Basmati if you're going for authentic! Heat until sizzling:

• 1/4 cup vegetable oil
• 2 teaspoons cumin seeds

Add and cook a little bit:

• 1 tablespoon finely grated fresh ginger
• 2 tablespoons minced garlic

Stir in:

• 2 teaspoons of hot curry powder

Stir in (all of these ingredients are approximate):

• 2 cups canned chickpeas
• 2 1/2 cups cubed sweet potatoes
• 2 cups cauliflower
• 1 cup chopped green beans
• 1 cup water
• 1 tablespoon chicken bouillon
• 1 teaspoon salt
• black pepper

Cover and cook until vegetables are tender. (~10 minutes) Stir together in a small bowl:

• 1 cup plain yogurt
• 2 tablespoons flour

Add to the vegetables. Cook all until heated through. Serve over rice garnished with chopped almonds.