Mixed Vegetable Curry is a comforting and colorful dish that brings together a variety of vegetables in a spiced, flavorful gravy. Perfect for weeknight dinners or special occasions, this Indian-style curry is both nutritious and satisfying.
Easy Mixed Vegetable Curry :
Looking for a quick and wholesome vegetarian recipe? This Mixed Vegetable Curry combines everyday vegetables with aromatic Indian spices for a dish that’s easy to prepare, incredibly tasty, and loved by both kids and adults.
History of the Recipe :
Recipe is a traditional Indian dish that evolved from the need to create hearty meals using seasonal vegetables. Popular in households across India, it varies from region to region based on local spices and produce. Over time, it has become a staple in Indian cuisine, served with rice or flatbreads, and often enjoyed during family gatherings and festivals.
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Easy Mixed Vegetable Curry
Ingredients
Vegetables (chopped or cubed):
- 1 cup carrots
- 1 cup potatoes
- 1 cup green beans
- 1/2 cup green peas
- 1/2 cup cauliflower florets
- 1/2 cup bell peppers (optional)
For the gravy:
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, chopped or pureed
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp garam masala
- Salt to taste
- 1/2 cup water
- Fresh cilantro (coriander) leaves for garnish
Instructions
- Prep the vegetables: Wash, peel, and chop all vegetables into bite-sized pieces.
- Parboil vegetables: In a pot, boil the harder vegetables (potatoes, carrots, beans, cauliflower) for 5–7 minutes until slightly tender. Drain and set aside.
- Make the gravy: Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
- Add aromatics: Stir in ginger-garlic paste and sauté for a minute.
- Add tomatoes and spices: Add chopped/pureed tomatoes, turmeric, coriander, cumin, and chili powder. Cook until oil separates.
- Combine vegetables: Add the parboiled vegetables and green peas. Mix well to coat them in the masala.
- Simmer: Add 1/2 cup water, cover, and cook on low flame for 10–15 minutes until vegetables are fully cooked and flavors are blended.
- Finish: Sprinkle garam masala and stir gently. Garnish with chopped coriander leaves.
- Serve: Serve hot with rice, roti, naan, or paratha.
Notes
- You can use frozen mixed vegetables to save time.
- Add cream or cashew paste for a richer curry.
- Adjust spice levels based on your preference.
Tips for Easy Mixed Vegetable Curry :
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Chop vegetables into uniform sizes for even cooking.
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Add a pinch of sugar to balance acidity if tomatoes are too tangy.
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For a South Indian twist, add curry leaves and mustard seeds at the start.
FAQs for Easy Mixed Vegetable Curry :
Q: Can I use frozen vegetables?
A: Yes, frozen mixed vegetables work well and reduce prep time.
Q: How do I make this curry vegan?
A: This recipe is naturally vegan unless you add cream. Just avoid dairy-based ingredients.
Q: Can I make this in advance?
A: Yes, it stays fresh for 2–3 days in the refrigerator and can be reheated easily.
Q: What can I serve with Mixed Vegetable Curry?
A: It pairs perfectly with plain rice, jeera rice, chapati, or naan.
Conclusion :
Recipe is a simple yet delicious way to enjoy a variety of vegetables in one comforting meal. With its rich gravy and customizable ingredients, it’s a go-to dish for vegetarians and curry lovers alike. Easy to prepare and full of flavor, it’s a healthy addition to any meal rotation.