This article presents a vegetarian recipe for Adam Liaw’s dry vegetable curry, a staple dish from Indian family meals. The recipe, which takes 30 minutes to an hour to prepare, serves four and includes ingredients like vegetable oil, cumin seeds, ginger, garlic, onion, tomato, turmeric, coriander, and a variety of vegetables such as carrot, cauliflower, potato, green beans, and peas. The method involves dry-cooking the vegetables with spices, adding water, and simmering until tender. The dish is described as a healthy, budget-friendly option for midweek dinners, suitable for vegetarians and vegans. It pairs well with rice or roti. The article also highlights Liaw’s background as a chef and food writer, and includes related recipes such as vegetarian winter greens soup and teriyaki mince rice. The focus is on simplicity, affordability, and family-friendly cooking, making it an accessible option for home cooks looking to prepare a nutritious, flavorful meal without complex techniques.