Vegetable Curry Recipe

Vegetable Curry made with mixed vegetables, spices and herbs. This one-pan mixed veggie curry is delicious, simple to make and is packed with layers and layers of flavors. Serve it over fluffy basmati rice, turmeric rice, coconut rice or with chapati, roti, paratha, poori, naan or any other flatbreads of choice. If you are a curry lover I am sure this will satisfy your curry cravings. It’s naturally gluten-free and vegan.

This Indian style Vegetable Curry can be made without any heavy cream, yogurt or coconut milk. This is exactly the way a Mixed Vegetable Curry is made in Indian homes. To cut down the prep and cook time, simply use frozen veggies.

About Vegetable Curry

In Indian cuisine, we cook a lot with vegetables and there are so many curried vegetable dishes made in many ways. Vegetable korma, veg kurma, kadai vegetables, achari vegetables and vegetable handi are popular on the restaurant menus. Each dish is made with a specific spice blend to impart a unique flavor.

This homestyle Vegetable Curry is comforting, healthy and is made with pantry staples. The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers.

Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors. You can use any vegetables of your choice but your final dish will take on the flavors of the vegetables you use.

If you like to add more protein or make your meal more special for an occasion, you can add some baked/grilled Tofu Tikka (not sauce) or Paneer tikka at the serving stage.

I have shared the basic recipe here and you can easily take this in any direction you want. Make it a typical South Indian curry by using curry leaves and coconut milk. Or make it in North Indian style by using Kasuri methi and amchur or even more add some heavy cream before you finish the dish.

Similar Recipes
Tofu Curry
Vegetable Kurma
Vegetable Jalfrezi
Aloo Gobi
Potato Curry
Capsicum Curry

Photo Guide

Step by Step Photo Instructions

This recipe can be made faster if you begin to cook the onion tomato masala while you prepare the mixed veggies.

Preparation

1. Prepare the following ingredients

• Fine chop 1 large onion to make 1 cup chopped
• Fine chop or puree 3 medium sweet tomatoes to make 1 cup puree (I use 1½ cups puree from 4 medium, because my tomatoes are not tart)
• Make a small slit on 1 green chili pepper (optional, deseed for low heat)
• Grate or crush ginger and garlic to make 1 tbsp paste or half tablespoon each gratings or crushed.
• To make cashew cream, soak 20 cashews in ½ cup hot water and keep aside. Alternately you may use half cup thick coconut milk or 1½ tablespoons nut butter.

Once you are done preparing these, you can start cooking while you prepare the rest of the veggies.

2. You will need 4½ cups mixed vegetables.

• ¾ to 1 cup carrot (peeled, chopped, 1 medium)
• ½ to ¾ cup fresh or frozen peas
• ½ cup green beans (chopped or French beans)
• ¼ cup sweet corn kernels (optional)

3. You will peel and chop 1 medium potato to make ¾ to 1 cup cubes. Keep them immersed in water until used. Also prepare 1½ cups cauliflower florets (you can substitute with peas, potatoes & carrots). Keep the cauliflower florets larger so they don’t turn mushy.

4. Keep the spices ready:

• ¾ to 1¼ teaspoon Kashmiri red chili powder (adjust to taste, leave out for kids)
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon Kasuri methi (crush in your palms and keep it ready)
• 1 teaspoon Garam Masala or 1½ tablespoons mild Curry Powder or as needed (adjust to taste)
• ⅛ teaspoon turmeric (omit if using curry powder)
• 1 to 1½ teaspoon coriander powder (for more flavor, omit if using curry powder )
• 1 teaspoon cumin powder (for more flavor, omit if using curry powder)

Make the Curry Base

5. Heat 2 to 3 tablespoons oil in a pan. I love to use curry leaves just for the extra flavor they impart. You may leave out if you don’t have. Add the following optional whole spices and 1 sprig curry leaves.

• ½ teaspoon cumin seeds (Jeera, optional)
• 1 bay leaf (or curry leaves or both, optional)
• 3 green cardamoms (optional)
• 1 inch Ceylon Cinnamon piece (or ½ inch cassia, optional)

6. When the spices begin to sizzle, add 1 cup finely chopped onions & slit green chili. Saute them until light golden.

7. Add the ginger garlic & saute until aromatic and loses the raw flavor. This takes about a minute. Do not burn.

8. Stir in all the ground spices – chili powder, garam masala, turmeric. coriander powder, cumin powder and salt. Save the kasuri methi for later.

9. Add the chopped/ mashed or pureed tomatoes. While the tomatoes cook, make the cashew puree by grinding the soaked cashews with the soaked water (cooled) in a small grinder. If you want you may add more water.

10. Sauté until the onion tomato masala smells good and begins to release oil. Pour the cashew cream or coconut milk. Reserve 2 tbsps to garnish later.

Cook Veggies in the Curry

11. Add the prepared mixed vegetables like potatoes, green peas, carrots, green beans, corn and cauliflower.

12. Fry on a medium high heat for 2 to 3 mins. While you saute the veggies heat 1 cup water in a separate pot.

13. Pour the water and give a good stir.

14. Cover and cook on a medium flame until the veggies are fork tender. Add more hot water only if required as it cooks. I used 2 cups water, added in 3 batches. Organic veggies usually require more water. If you prefer a dry curry, use less water and cook on a slightly high heat to evaporate the moisture.

15. When the veggies are soft cooked, taste test and adjust salt & garam masala. Add crushed kasuri methi.

Garnish Vegetable Curry with coriander leaves and the reserved cashew cream or coconut milk. Serve with fluffy Basmati Rice, Turmeric Rice, Coconut Rice, roti, Naan or Chapati.

Expert Tips

• I make this curry often with different spice blends. Pav bhaji masala, Misal masala, kitchen king masala, Sambar powder and even meat masala goes well here. You will be surprised how every spice blend imparts a different flavor to your vegetable curry.
• To get the right amount of sauce/curry/gravy, it is essential to follow the proportion of onion, tomato and other veggies. Using a lot of mixed veggies than mentioned in the recipe will give you a more drier curry.
• Make sure you dice the potatoes smaller and the other veggies larger because potatoes take longer to cook and the others cook faster.
• I use fresh sweet tomatoes in the pureed form but you can also use store bought puree like passata. Reduce the quantity to 3/4 cup.
• This recipe takes time so it is ideal to begin cooking when your onions are ready. Prepare the rest while you saute the onions and tomatoes.
• I also add 1 teaspoon ground fennel powder and you may try out that if you have.
• You can also add 1 cup diced paneer or tofu.

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