This delicious and multifaceted curry is filled with a variety of vegetables and punctuated with creamy bites of paneer cheese in a rich tomato-based sauce. Feel free to swap out any vegetables based on your tastes; cauliflower would work well in place of the green beans and sweet potatoes would make a tasty replacement for the potatoes. You can substitute halved baby potatoes for the peewee potatoes, if desired. Serve this delicious curry with steamed basmati rice or warm naan for a complete meal.
Indian Vegetable Curry
- 1 tbsp vegetable oil
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 jalapeño, finely chopped
- 1 (1-inch) piece ginger, grated
- 1 tbsp curry powder
- 1 tsp garam masala
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can chickpeas, drained and rinsed
- 8 oz green beans, halved
- 12 oz peewee potatoes
- 6 oz paneer cheese, cubed
- 1 cup frozen peas, defrosted
- 2 tbsp coconut milk or heavy cream
- ¼ cup cilantro leaves
1) In a large skillet, heat 1 tbsp vegetable oil over medium-high heat until shimmering. Add 1 cup onion and cook until softened, about 5 minutes. Add 2 minced garlic cloves, 1 chopped jalapeño, and 1 piece grated ginger. Cook for 30 seconds or until fragrant.
2) Add 1 tbsp curry powder and 1 tsp garam masala and cook, stirring constantly, until fragrant. Remove skillet from heat and stir in 1 can diced tomatoes, scraping the bottom of the skillet. Transfer mixture to a Suvie pan and stir in 1 can chickpeas, 8 oz green beans, 12 oz potatoes, 2 cups water, and 1 tsp salt. Transfer to the bottom zone of Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook on High for 2 hour, 30 minutes
3) After slow cooking, remove pan from Suvie and stir in 6 oz paneer, 1 cup peas, and 2 tbsp cream. Season to taste with salt and pepper and serve with naan or basmati rice.
Nutritional Information per serving (4 servings per recipe): Calories 410, Total Fat 14g, Total Carbohydrates 56g, Total Sodium 1240mg, Total Protein 17g.