Low Sugar Vegan Bombay Vegetable Curry

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

4 servings

3 tbsp neutral oil (such as canola oil or sunflower oil)
1 tsp cumin seeds
McCormick Gourmet Organic Cumin Seed - 1.37 Oz McCormick Cumin Seed - 0.95 Oz Morton & Bassett Cumin Seed Frontier Co-Op Cumin Seed Whole Dewhiskered - 1.87 oz Badia Cumin Seed
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1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 green chili (such as serrano or jalapeño), finely sliced
1 can (14 oz) crushed tomatoes
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp ground turmeric
½ tsp chili powder
½ tsp salt, plus more to taste
1 lb (about 3 medium) yukon gold potatoes, cut into ¾-inch cubes
3 cups cauliflower florets (about ½ medium head), cut into bite-sized pieces
1 can (15 oz) chickpeas, drained and rinsed
1 cup vegetable broth
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tbsp fresh lemon juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
cooked basmati rice or flatbread, for serving (optional)

Instructions

1
Heat the oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can burn quickly.
2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, 8–10 minutes.

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