Mixed Vegetable Curry

Name: Mixed Vegetable Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons oil or ghee; 1 teaspoon cumin seeds; 1 onion, finely chopped; 1 teaspoon ginger-garlic paste; 2 tomatoes, pureed; 1 carrot, diced; ½ cup green peas; ½ cup cauliflower florets; ½ cup green beans, chopped; 1 potato, diced; ½ teaspoon turmeric powder; 1 teaspoon coriander powder; 1 teaspoon garam masala; ½ teaspoon red chili powder (adjust to taste); ½ teaspoon salt (or as needed); ½ cup water (adjust as needed); ¼ cup coconut milk or fresh cream (optional); Fresh coriander leaves for garnish

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Mixed Vegetable Curry is a flavorful and wholesome Indian dish made with a variety of fresh vegetables cooked in a spiced gravy. It’s a versatile dish that pairs perfectly with rice, naan, or roti, making it a staple in many Indian households.

Contents

Origin Mixed Vegetable Curry What I Love About This Recipe Mixed Vegetable Curry Ingredients Directions Notes

Origin Mixed Vegetable Curry

Mixed Vegetable Curry has its roots in North and South Indian cuisine, where seasonal vegetables are used to create delicious and nutritious meals. Traditionally, it is made with a tomato-onion base, flavored with aromatic spices like cumin, turmeric, and garam masala. Some regional versions include coconut milk or yogurt to enhance the texture and taste.

What I Love About This Recipe

This curry is nutrient-rich and customizable with any vegetables you have on hand. The blend of spices and creamy texture makes it comforting yet healthy. I love how easy it is to prepare, and the leftovers taste even better the next day as the flavors deepen. Plus, it’s naturally vegetarian and can be made vegan-friendly!

Also Read : Marry Me Chicken Pasta Bake

Mixed Vegetable Curry

Recipe by RecipeWikkiCourse: Indian Recipies

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

Ingredients

2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 onion, finely chopped
1 teaspoon ginger-garlic paste
2 tomatoes, pureed
1 carrot, diced
½ cup green peas
½ cup cauliflower florets
½ cup green beans, chopped
1 potato, diced
½ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon red chili powder (adjust to taste)
½ teaspoon salt (or as needed)
½ cup water (adjust as needed)
¼ cup coconut milk or fresh cream (optional)
Fresh coriander leaves for garnish

Directions

Heat oil or ghee in a pan and add cumin seeds. Let them splutter.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and cook until the raw smell disappears.
Pour in pureed tomatoes and cook for 5 minutes until the oil separates.
Add turmeric, coriander powder, red chili powder, and salt, mixing well.
Toss in all chopped vegetables and stir to coat them with the spices.
Pour in water, cover the pan, and let it simmer for 15 minutes until vegetables soften.
Stir in garam masala and coconut milk (if using), cooking for another 2 minutes.
Garnish with fresh coriander leaves and serve hot.

Notes

Swap vegetables based on availability—zucchini, bell peppers, or mushrooms work great too.
Adjust spice levels by increasing or reducing the chili powder.

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