Skip to main content
Main

Vegetable Curry

A Pakistani-style curry with chickpeas, lentils, and assorted vegetables simmered in spices.

From the Recipes Wiki (Fandom) · 11 ingredients
Jump to recipe ↓

Why it works: Chickpea and lentils share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and 44 recipes mention both. Both carry 1-hexanol, which smells resin, flower. The science ↓

The recipe

Time15 minutes

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: soy

Directions

Prepare

  1. Chop up your vegetables into bite-sized pieces.

  2. Crush your garlic, or chop finely.

Make the curry

  1. Heat oil in a heavy-bottomed pan (with fitting lid) and cook onions and garlic until the onion is clear.

  2. Add all the spices and stir.

  3. Gasp.

  4. Choak.

  5. Put exhaust fan on.

  6. Add tomatoes and stir.

  7. Add other vegetables.

  8. Add chickpeas and stir.

  9. Cover with a tight lid.

  10. Leave to cook for 15 minutes or until vegetables are cooked, stirring occasionally.

  11. Add a little water if needed.

  12. Add a little soy yogurt.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chickpea + lentilstop 1% of all pairs
    Aroma overlapstrong
    Mentioned together44 recipes

    Shared aroma: 1-hexanol (resin, flower).

  2. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Onion + potatotop 2% of all pairs
    Aroma overlapstrong
    Mentioned together9,019 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + chickpeatop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together537 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Garlic + tomatotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together14,075 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onion
Softens and sweetens as it cooks, forming the base of the curry.
Tomatoes
Add moisture and acidity that combine with the spices into a sauce.
Chickpeas/lentils
Add body and protein-rich texture that holds up during simmering.
Potato
Thickens the sauce slightly as its starch releases during cooking.
Cumin
Adds warm, earthy aroma when bloomed in hot oil.

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (garlic, onion, tomato, chickpea, lentils, carrot, potato):

  1. Cuminbetter flavor fit
  2. Corianderbetter flavor fit
  3. Parsleybetter flavor fit
  4. Clovethe original

Fit is the average pairing score against garlic, onion, tomato, chickpea, lentils, carrot, potato. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Illustration of Tomato SoupIllustrationTomato Soup526 recipesIllustration of Potato CroquettesIllustrationPotato Croquettes255 recipesIllustration of Carrot SoupIllustrationCarrot Soup134 recipesIllustration of Cream of Tomato SoupIllustrationCream of Tomato Soup107 recipes