Spiced Vegetable Curry

Curry Spice Blend In a dry pan, roast the cumin seeds, coriander seeds, fennel seeds, mustard seeds, and fenugreek seeds over medium heat until fragrant. Transfer to a spice grinder and grind into a fine powder.

Curry Paste In a blender, combine the chopped onion, minced garlic, grated ginger, chopped green chilies, chopped tomatoes, tomato paste, vegetable oil, and salt. Blend until smooth to make the curry paste.

Cook Curry Paste Heat a large pot over medium heat and add the curry paste. Cook for a few minutes until fragrant.

Add Vegetables Add the mixed vegetables and mushrooms to the pot. Cook for 5 minutes, stirring occasionally.

Add Spice Blend Add the ground spice blend, turmeric powder, cinnamon powder, cardamom powder, and cloves powder to the pot. Stir well to coat the vegetables in the spices.

Simmer Curry Pour in the coconut milk and vegetable broth. Stir well and bring to a simmer. Cover the pot and cook for 15-20 minutes, or until the vegetables are tender.

Add Spinach Stir in the spinach leaves and cook for an additional 2-3 minutes until wilted.

Serve Curry Serve the spiced vegetable curry hot, garnished with fresh cilantro leaves and lime wedges. Enjoy with rice or naan bread.