This recipe brings out the rich flavors from northern Indian . It gets a savory flavor with the tomato base. The milk gives the recipe a subtle, yet delicious creaminess . My technique of cooking vegetables through simmering by adding water in small portions allows all the divine flavors of spices that make up my freshly ground Garam Masala to completely immerse in the sauce and the vegetables. This combination of flavorful vegetables in a delectably rich spicy sauce is the Vegetable Curry. Growing up, anytime we had guests over for lunch or dinner at my mom’s house, a vegetable cooked in flavorful combinations of spices was an essential dish. Of course, along with the Vegetable Curry, there was always a Vegetable Sauté and several side dishes. But the Vegetable Curry was the highlight of the meal. This Vegetable Curry recipe is one of the simple ones out of the several complex and flavorful combinations of spices and herbs that I watched my mom cook. It’s a simple recipe, yet a coveted one in my family. Sometimes using the usual food items in the refrigerator or our kitchen pantry in a recipe gives its mojo. The milk in this recipe gives it a creamy texture, keeping the recipe light, but without the use of heavy cream.
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