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Vegetable Indian Curry



  • 3 Tbsp vegetable oil

  • 2 tsp black mustard seed

  • 5 cloves of garlic, minced

  • 2 tsp cumin seed

  • 6 small tomatoes, finely chopped

  • 2 Tbsp water, or as needed at the end (optional)

  • 2 tsp ground cumin

  • 2 pinches cayenne pepper

  • 2 tsp ground coriander

  • 1 tsp ground turmeric

  • 2 large potatoes, diced

  • 1 large green bell pepper, chopped

  • 2 Tbsp lemon juice

  • ½ tsp fine salt, or as needed (optional)


  • ¼ cup fresh cilantro, chopped


  1. Heat vegetable oil in a large skillet over low heat.

  2. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Add garlic and cumin seeds; cook and stir until fragrant and golden--about 3-5 minutes.

  3. Increase heat to medium, stir in tomatoes and potatoes. Bring to a boil. Add salt, cumin, cayenne pepper, coriander, and turmeric to the mixture; stir.

  4. Cover and reduce heat to medium-low, and simmer for 15 minutes until potatoes are tender.

  5. Mix in green pepper and lemon juice into the mixture. Add water if needed. Simmer for 5 more minutes.

  6. Garnish with cilantro leaves and serve.

Bell Pepper, Tomato, and Potato Indian Style Curry
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