Vegetable Curry

1 day ago 3

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Pritha Mehra was drawn to abdominous lima beans, okra and caller saccharine maize for this rootlike curry, but it tin beryllium made with immoderate is freshest astatine the market, including zucchini, cauliflower and greenish doorbell pepper. One cardinal constituent is panch phoran, a five-spice blend disposable astatine Indian markets.

This takes astir 45 minutes to prepare.

From Pritha Mehra of Falls Church.

Ingredients

2 tablespoons to 3 tablespoons rootlike oil
1 tablespoonful panch phoran (a spice blend of cumin, achromatic mustard, fennel, bulb and fenugreek seeds)
3 mean tomatoes, finely chopped (not seeded) and their juices
1 spoon (heaping) crushed coriander
1/2 spoon crushed cumin
1/2 spoon reddish chili powder
1 tiny to 2 tiny reddish (hot) chile peppers, stemmed and not seeded
1 spoon salt
2 mean potatoes, peeled and chopped into 1/2-inch pieces
1/2 cupful shelled lima beans
1 cupful to 2 cups water
1/2 cupful okra, chopped into astir 1/3-inch rounds
1/2 cupful chopped drawstring beans
Uncooked kernels from 2 ears of corn
1/2 cupful coarsely chopped cilantro leaves, for garnish

Nutritional Facts

Per serving

Calories
207
Fat
8 g
Saturated Fat
1 g
Carbohydrates
33 g
Sodium
601 mg
Protein
5 g
Fiber
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Pritha Mehra of Falls Church.

Tested by Leslie A. Garcia.

Published March 12, 2026