A colorful and nutritious curry featuring a mix of seasonal vegetables simmered in a spiced tomato and coconut milk sauce.
Origin Mixed Vegetable Curry
This versatile curry draws from Indian and South Asian home cooking traditions, where seasonal vegetables are celebrated in comforting, aromatic dishes.
Why You’ll Love This Recipe
It’s easy to customize with whatever veggies you have on hand, packed with flavor, and perfect served with rice or flatbreads. A wholesome, satisfying meal for any day of the week!
Also Read : Weeknight Beef Stroganoff
Mixed Vegetable Curry
Course: Recipes4
servings30
minutes30
minutes252
kcalIngredients
2 tbsp oil (vegetable or coconut)
1 large onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tomatoes, chopped
1 tsp cumin seeds
1 tsp mustard seeds (optional)
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1 tsp chili powder (adjust to taste)
1 cup coconut milk
2 cups mixed vegetables (carrots, green beans, peas, cauliflower, potatoes, bell peppers, etc.)
Salt to taste
Fresh cilantro for garnish
Directions
- Heat spices: In a large pan, heat oil over medium heat. Add cumin and mustard seeds and let them pop.
- Sauté aromatics: Add onions, garlic, and ginger. Cook until onions are soft and golden.
- Add tomatoes and spices: Stir in tomatoes, turmeric, coriander, garam masala, and chili powder. Cook until tomatoes break down and oil starts to separate.
- Add vegetables: Add mixed vegetables and salt. Stir to coat them with the spice mixture.
- Add coconut milk: Pour in coconut milk and stir well. Cover and simmer on low heat for 15-20 minutes until veggies are tender.
- Garnish and serve: Sprinkle fresh cilantro on top and serve with steamed rice or warm naan.
Notes
- Feel free to swap coconut milk with yogurt or cream for a different flavor.
- You can add cooked chickpeas or lentils for extra protein.
- Adjust spice levels to suit your taste.
