This mixed vegetable curry is both easy and delicious. Featuring a healthy mixture of vegetables cooked in a spiced tomato-based sauce until tender. It is the perfect dish to incorporate into your meatless mondays!
If you’ve ever felt too intimidated to make Indian style curry at home then today’s recipe is for you.
It all starts by preparing a base for the simple curry sauce. Which is made by sauteing diced onion and tomatoes with a few aromatics like cumin seeds, ginger, and garlic. And unlike most curry sauces it only requires 3 different spice powders to flavor it (chili powder, turmeric powder, and garam masala).
That’s right only 3 different spice powders!
Then once you have the base made all you have to do is add some vegetables and a bit of water to create a sauce. And you just let it all simmer for 20 to 30 minutes or until the vegetables are nice and tender.
Honestly, that’s it!
Tips, Tricks & Suggestions
- Can you use different vegetables?: Of course! In fact, you can use pretty much any type of vegetable that you enjoy in this curry recipe. Some great options include cabbage, eggplant, green beans, or zucchini. And you can even expand that list to things like chickpeas or even leafy greens like spinach and kale. The only thing you need to keep in mind is the total amount of vegetables you use is between 3 and 4 cups. That way you’ll have the perfect ratio of vegetable to sauce.
- You can even use frozen vegetables to save yourself a little bit of time cutting up vegetables. Though in my opinion, fresh vegetables will always give you better results.
- Adjusting the spice level: Most of the heat for this dish comes from the use of a green chili like a Thai chili or serrano. And 1 to 2 of these chilies will give the dish a good kick. That being said if you have a low spice tolerance feel free to omit the chilies altogether. It won’t impact the flavor of the dish.
- What to serve this with?: I like to serve this mixed vegetable curry with a side of jeera rice and some naan bread to help sop up all of the delicious curry sauce.
Other Great Curry Recipes You Might Like
Mixed Vegetable Curry Recipe
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 2
Ingredients
For the curry sauce:
3 Tablespoons of oil
2 cloves of garlic, minced
1-inch piece of ginger, minced
½ Teaspoon of cumin seeds
1 Medium onion, diced small
1 to 2 Green chilis(like thai, or serrano) slit down the middle, optional
2 Medium tomatoes, diced
1 Teaspoon chili powder
1 Teaspoon of garam masala
½ Teaspoon turmeric powder
1 Teaspoon of salt, plus more to taste
⅔ Cup of water
The vegetables:
1 Medium carrot, peeled & cut into small cubes
1 Large potato, peeled & cut into small cubes
1 to 1½ Cup of Cauwlifour florets
½ Cup of green peas
1 Bell pepper, deseeded & cut into medium chunks
Optional garnish:
1 Tablespoon of chopped cilantro
Instructions
- Sautee the aromatics: Pour 2 tablespoons of oil into a large walled pan or pot and place it over medium-high heat. Once the pan/pot is hot toss in the garlic, ginger & cumin seeds. Sautee these ingredients for 1 minute making sure to not burn them.
- Make the curry base: Add the onion and green chili to the pan/pot and continue to sautee everything until the onions start to turn translucent.
Then add the tomatoes, chili powder, garam masala, turmeric powder, and salt. Keep sauteing these ingredients for a couple more minutes or until the tomatoes start to break down and form a thick sauce.
- Toss in the vegetables and stir everything together so that they are coated in the curry base. Continue to sautee everything for a couple more minutes.
Then add the water and stir so that dilutes with the curry base to form a sauce.
- Let the vegetables cook: Let the sauce come to a boil then cover the pan/pot with a lid. Reduce the heat to low so that the sauce stays at a simmer and let the vegetables cook for roughly 30 minutes or until they are fork tender.
- Once the vegetables are fully cooked take the pan/pot off of the heat. Taste the curry and add more salt if needed. Finally, sprinkle the chopped cilantro over top and stir to incorporate it with the curry.
- Serve the mixed vegetable curry immediately and enjoy!
Mixed Vegetable Curry Recipe
Ingredients
For the curry sauce
- 3 Tablespoons of oil
- 2 cloves of garlic minced
- 1- inch piece of ginger minced
- ½ Teaspoon of cumin seeds
- 1 Medium onion diced small
- 1 to 2 Green chilis like thai, or serrano slit down the middle, optional
- 2 Medium tomatoes diced
- 1 Teaspoon chili powder
- 1 Teaspoon of garam masala
- ½ Teaspoon turmeric powder
- 1 Teaspoon of salt plus more to taste
- ⅔ Cup of water
The vegetables:
- 1 Medium carrot peeled & cut into small cubes
- 1 Large potato peeled & cut into small cubes
- 1 to 1½ Cup of Cauwlifour florets
- ½ Cup of green peas
- 1 Bell pepper deseeded & cut into medium chunks
Optional garnish:
- 1 Tablespoon of chopped cilantro
Instructions
- Sautee the aromatics: Pour 2 tablespoons of oil into a large walled pan or pot and place it over medium-high heat. Once the pan/pot is hot toss in the garlic, ginger & cumin seeds. Sautee these ingredients for 1 minute making sure to not burn them.
- Make the curry base: Add the onion and green chili to the pan/pot and continue to sautee everything until the onions start to turn translucent. Then add the tomatoes, chili powder, garam masala, turmeric powder, and salt. Keep sauteing these ingredients for a couple more minutes or until the tomatoes start to break down and form a thick sauce.
- Toss in the vegetables and stir everything together so that they are coated in the curry base. Continue to sautee everything for a couple more minutes. Then add the water and stir so that dilutes with the curry base to form a sauce.
- Let the vegetables cook: Let the sauce come to a boil then cover the pan/pot with a lid. Reduce the heat to low so that the sauce stays at a simmer and let the vegetables cook for roughly 30 minutes or until they are fork tender.
- Once the vegetables are fully cooked take the pan/pot off of the heat. Taste the curry and add more salt if needed. Finally, sprinkle the chopped cilantro over top and stir to incorporate it with the curry.
- Serve the mixed vegetable curry immediately and enjoy!
