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

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

252

kcal

Ingredients

• 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.

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

4

servings

Prep time

15

minutes

Cooking time

25

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.