Description
Mustard seeds curry is spicy, slightly nutty, and deeply comforting—tempered with bold aromatics and finished with tender vegetables. A vibrant plant-based dish packed with flavor and cultural depth.
Ingredients
2 tbsp black mustard seeds
1 onion, chopped
3 cloves garlic, minced
1-inch ginger, grated
2 medium potatoes, cubed
1 tomato, chopped
1/2 tsp turmeric powder
1/2 tsp chili powder
Salt to taste
2 tbsp oil (coconut or avocado)
Instructions
1. Heat oil in a large pan over medium heat. Add black mustard seeds and let them crackle.
2. Add onions, stirring until golden brown, tossing in garlic and ginger midway to toast them slightly.
3. Mix in chopped tomatoes. Let them reduce for about 4–5 minutes.
4. Add turmeric, chili powder, and salt. Stir thoroughly.
5. Stir in potatoes, coating them with the spiced mixture. Add half a cup of water, cover, and simmer for 15–20 minutes until tender.
6. Remove lid, check salt, and reduce sauce if needed. Garnish with fresh cilantro or lemon zest.
Notes
Pairs well with brown rice, flatbread, or collard wraps.
Can be stored for 4–5 days in the fridge or frozen up to 2 months.
Tempering mustard seeds is essential to develop deep, layered flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: mustard seeds, vegan curry, plant-based dinner