Easy Vegetable Curry (One-Pot, Super Flavorful)

Bloom the cumin: Heat oil in a wide pot over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.

Sauté aromatics: Add onion and cook until translucent, about 5 minutes. Stir in garlic and ginger; sauté 30–60 seconds.

Build the masala: Add tomatoes, turmeric, coriander, and a pinch of salt. Cook 5–7 minutes, stirring, until the tomatoes break down into a thick, glossy masala.

Add vegetables: Toss in mixed vegetables to coat evenly in the masala.

Simmer: Pour in enough water to just cover (about 2 cups). Bring to a boil, then reduce to a gentle simmer and cook 15–20 minutes, until vegetables are tender.

Optional creaminess: Stir in coconut milk and simmer 5 minutes to marry the flavors.

Finish: Sprinkle in garam masala, taste, and adjust salt.

Serve: Remove from heat, garnish with chopped cilantro, and enjoy hot with rice or flatbread.