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.

The post Mixed Vegetable Curry appeared first on RecipeWikki.

Origin of Mexican Tinga

Tinga originates from Puebla, Mexico, a region known for its diverse and rich culinary history. Traditional Tinga de Pollo (chicken tinga) has been a household favorite for generations, often enjoyed at family gatherings and celebrations. The smoky chipotle peppers give it that distinctive, irresistible depth of flavor.

What I Love About This Recipe

• Simple ingredients, yet packed with bold flavors.
• Versatile—great for tacos, tostadas, burritos, or even as a topping for nachos.
• Easy to make in under 40 minutes.
• Perfect for meal prep—flavors deepen over time, making it even better the next day!

Also Read : Green Goddess Chicken and Cucumber Wraps

Mexican Tinga (Tinga de Pollo)

Recipe by RecipeWikki

Servings

8

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

300

kcal

Ingredients

• 500g boneless, skinless chicken breast or thighs

• 3 cups chicken broth (for boiling)

• 1 tsp salt

• For the Tinga Sauce

• 1 tbsp olive oil

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 3 medium tomatoes, diced (or 1 cup canned diced tomatoes)

• 2 tbsp tomato paste

• 2 chipotle peppers in adobo sauce (adjust for spice)

• 1 tsp dried oregano

• 1 tsp ground cumin

• ½ tsp black pepper

• 1 tsp salt (adjust to taste)

• ½ cup chicken broth (from the boiled chicken)

• Tostadas, tacos, or warm tortillas

• Avocado slices

• Cilantro leaves

• Crumbled queso fresco

• Lime wedges

Directions

• In a pot, bring chicken broth to a boil and add chicken breasts/thighs with salt.
• Simmer for 15-20 minutes or until fully cooked.
• Remove chicken, let it cool slightly, and shred using two forks.
• Reserve ½ cup of the cooking broth for the sauce.
• In a pan, heat olive oil over medium heat.
• Add sliced onions and sauté until soft and translucent (about 5 minutes).
• Stir in garlic and cook for another 30 seconds until fragrant.
• Add diced tomatoes, tomato paste, chipotle peppers, oregano, cumin, black pepper, and salt.
• Pour in ½ cup reserved chicken broth and simmer for 8-10 minutes until tomatoes break down.
• Using an immersion blender (or transfer to a blender), blend the sauce until smooth.
• If needed, add more broth for a thinner consistency.
• Return the shredded chicken to the pan with the sauce.
• Stir well and let it simmer for 5-10 minutes to absorb flavors.
• Serve over tostadas, tacos, or rice.
• Garnish with avocado, cilantro, queso fresco, and lime wedges.

Notes

• Great for meal prep! Store leftovers in the fridge for up to 4 days or freeze for 3 months.

The post Mexican Tinga (Tinga de Pollo) appeared first on RecipeWikki.