Step 1: Sauté the Aromatics

Cooking the onions, garlic, and spices first allows them to release their natural flavors, creating a fragrant curry base.

• • Heat olive oil in a large pan over medium heat.

• • Add the cumin seeds and let them toast for 30 seconds until fragrant.

• • Stir in the chopped onion and cook until soft and golden.

• • Add garlic, ginger, and red chili, stirring for another minute.

Step 2: Build the Spice Layer

Toasting the spices in oil brings out their depth and prevents a raw, powdery taste.

• • Stir in ground coriander, turmeric, garam masala, and paprika.

• • Cook for 1-2 minutes until aromatic, ensuring the spices don’t burn.

Step 3: Create the Curry Sauce

A rich and creamy sauce forms the heart of the dish, helping the vegetables absorb the flavors.

• • Stir in the tomato paste and cook for another minute.

• • Pour in the chopped tomatoes, coconut milk, and vegetable stock.

• • Season with salt and black pepper, then bring to a gentle simmer.

Step 4: Add the Vegetables

Cooking the vegetables in stages ensures they cook evenly while retaining their texture.

• • Add the diced sweet potato, carrot, and cauliflower first as they take longer to cook.

• • Simmer for 10 minutes, stirring occasionally.

• • Add the bell pepper, zucchini, and chickpeas, and cook for another 10 minutes until tender.

• • Stir in fresh spinach or kale and let it wilt for the final 2 minutes.

Step 5: Adjust the Seasoning

Balancing flavors at the end helps bring out the best taste in the dish.

• • Taste the curry and adjust seasoning with more salt, pepper, or a squeeze of lime juice.

• • If the curry is too thick, add a splash of water or stock to loosen it.

Step 6: Serve and Garnish

The right finishing touches enhance the overall dish, adding freshness and texture.

• • Spoon the curry into bowls and sprinkle with fresh coriander.

• • Serve with steamed rice or warm naan bread.

• • Add a dollop of yogurt for extra creaminess, if desired.