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Indian Vegetable Curry (Mixed Vegetable Curry)

Prepare this easy Indian Mixed Vegetable Curry recipe for a healthy midweek dinner. Simple Mix Veg Curry is made with basic ingredients such as fresh vegetables and Indian spices. It is vegan, gluten-free and ready in less than 30 minutes.

indian vegetable curry in a pan

This easy vegetable curry does not use coconut milk or yogurt and uses minimal spices. You can find this style of curry in Indian restaurants.

It is budget friendly and yet is full of nutrients making it perfect for the whole family. Just like my easy and quick cabbage curry.

My healthy vegetables curry is loaded with different vegetables like carrots, cauliflower, peas, french beans, sweet corn and potatoes. This delicious mix veg recipe is prepared with an onion, garlic and tomato base.

There are two ways of preparing Indian vegetable curry.

Indian sabji is essentially a dry curry so the dry version of Indian vegetable curry is called Vegetable sabzi. By adding a little water during the cooking process, you are making a mixed vegetable gravy recipe.

indian vegetable curry garnished with cilantro

Why you will love this recipe:

naturally vegan and vegetarian

gluten-free

uses up leftover vegetables

can be prepared in less than 15 minutes if using prepared vegetables

ingredients are easily available in grocery stores

vegetable curry served with a serving spoon

Indian Vegetable Curry Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Vegetables

Prepare your chosen vegetables by chopping into medium sized pieces. Too small and they’ll mush, too big and they will take much longer to cook.

I like to sometimes use a packet of frozen mixed vegetables which is a medley of carrots, sweetcorn, green peas and green beans.

You can use a variety of vegetables and each will impart its own flavour to the final recipe. You can also use seasonal vegetables.

Other options include baby corn, bell pepper, mushrooms, broccoli and sweet potatoes.

Onion and garlic paste – either finely chop or crush an onion and a few cloves of garlic in the food processor

Green Chili – optional

Tomatoes – use fresh chopped tomato, tinned tomato, tomato paste or tomato puree

Olive oil – I use olive oil but you can use other oils such as sunflower, vegetable, peanut oil or mustard oil. Note some oils have their own flavour

Cumin seeds – alternatively black mustard seeds

Spice powder – red chilli powder, turmeric powder, coriander powder, garam masala

Fresh coriander leaves as garnish (aka cilantro leaves)

Kasoori methi – dried fenugreek is added to curries from North India for extra restaurant style flavour. For home-style curry, you can leave this out.

indian vegetable curry ingredients in small bowls laid on a board

Indian Mix Vegetable Curry Recipe

Start by prepping your vegetables.

Heat oil in a non stick pan on medium flame. When the oil is hot, add the cumin seeds.

When they crackle, add the onion and sauté until it turns light pink and translucent.

Then add garlic and green chilli and sauté until the raw smell disappears.

Add carrots, cover with a lid and cook for 2-3 minutes.

Add the tomatoes and sauté for a minute or two then add the ground spices.

Tip in the cauliflower, green beans, potatoes and sweetcorn, stir fry for a minute then cover again and cook.

Add green peas, then cook the vegetable curry until the vegetables are just tender.

If making a dry curry, add a splash of water and allow the vegetables to cook in their own steam on medium heat with the lid on.

If preparing a gravy, add roughly a cup of water and cook until vegetables are tender.

You can add kasoori methi when adding the spice powders or at the end.

Tips for perfect Indian Vegetable Curry

It is important to add the vegetables separately as they all cook at different times. Carrots are hard so they are added first. Green peas are added last to keep their green colour and texture.

Use freshly bought vegetables for the best flavour

Kasoori methi is optional but tastes amazing!

Serving Suggestion

This Indian Vegetable curry is a main meal that goes best with Indian breads like rotlis , multigrain flour chapati or puri or paratha.

For a wholesome meal I love to serve it with Indian Chickpea Salad.

You can also serve it with some cumin rice (jeera rice), kachumber and raita on the side.

Storage

Store Indian Vegetable Curry in the fridge in an airtight container. It will keep well for 5 days.

I do not recommend freezing vegetable curry as the vegetables will loose their texture open defrosting.

mixed vegetable curry in a cast-iron pan

Other Indian Curry Recipes

Instant Pot Aloo Gobi

Brinjal Bhaji

Bombay Potatoes

Creamy Paneer Curry

Chana Saag

Aloo Baingan

Aloo Shimla Mirch

Veg Kolhapuri

Aloo Palak

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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indian vegetable curry in a pan next to chapati plate

Indian Vegetable Curry

Hayley Dhanecha
Prepare this easy Indian Mixed Vegetable Curry recipe for a healthy midweek dinner. It is made with basic ingredients such as fresh vegetables and Indian spices. It is vegan, gluten-free and ready in less than 30 minutes.
5 from 20 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish, Side Dish, vegetarian side dish
Cuisine Indian
Servings 8 servings
Calories 158 kcal

Equipment

  • 1 pan heavy based
  • 1 Knife
  • 1 Chopping board

Ingredients
 
 

  • 1 cup potatoes peeled and cubed
  • 1 cup carrots peeled and chopped
  • 1 cup cauliflower florets
  • 1 cup green beans trimmed and chopped
  • 1 cup green peas I have used frozen
  • 1 cup sweetcorn I have used frozen
  • 1 cup tomatoes chopped or pureed
  • ¼ cup oil
  • 1 cup onion roughly chopped
  • 2 tablespoon garlic minced
  • 2 green chili slit
  • 1 tablespoon cumin seeds
  • 1 tablespoon fenugreek leaves dry (kasoori methi)
  • 1 tablespoon chili powder red
  • 1 teaspoon turmeric powder
  • 2 tablespoon ground coriander and cumin
  • ½ teaspoon garam masala
  • 1 tablespoon salt or per taste
  • 2 tablespoon cilantro coriander fresh

Instructions
 

  • In a wide heavy based pan heat 1/4 cup oil on medium heat.
  • Add 1 tablespoon cumin seeds , once they crackle, add 1 cup onion
  • Turn the heat on low and saute onions until light pink, add 2 tablespoon garlic and 2 green chili
  • Saute the mixture until raw smell of garlic goes away (3-4 seconds)
  • Add 1 cup carrots, mix and cover the pan with a lid. Allow to cook carrots for 2-3 minutes.
  • Now add 1 cup tomatoes, mix and saute for a minute or two then add 1 tablespoon chili powder, 1 teaspoon turmeric powder, 2 tablespoon ground coriander , 1/2 teaspoon garam masala mix well.
  • Stir in 1 tablespoon fenugreek leaves then tip in 1 cup potatoes , 1 cup cauliflower, 1 cup green beans, and 1 cup sweetcorn.
  • Mix well, add 1/4 cup water (I added water in the same bowl as the tomatoes).
  • Season with 1 tablespoon salt
  • Mix well, cover the pan with the lid and turn the heat on medium.
  • Cook the vegetables until they are 90 % done, keep checking couple of times and stir to prevent burning the vegetables.
  • Now add 1 cup green peas mix the curry, cover the pan and cook for a couple of minutes or until vegetables are done but not mushy.
  • Turn off the heat, sprinkle 2 tablespoon cilantro and serve hot.

Video

Notes

It is important to add the vegetables separately as they all cook at different times. Carrots are hard so they are added first. Green peas are added last to keep their green colour and texture.
Use freshly bought vegetables for the best flavour
Kasoori methi is optional but tastes amazing!
You may also like these other Indian Vegetarian Curry Recipes

Nutrition

Nutrition Facts
Indian Vegetable Curry
Serving Size
 
1
Amount per Serving
Calories
158
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Sodium
 
948
mg
41
%
Potassium
 
451
mg
13
%
Carbohydrates
 
20
g
7
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
3426
IU
69
%
Vitamin C
 
29
mg
35
%
Calcium
 
52
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

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Recipe Rating




Tammy

Monday 3rd of April 2023

I love finding a healthy comforting meal like this...love the colours and flavors!

Katie Crenshaw

Monday 3rd of April 2023

This came out perfect. The flavors were incredible. I was so surprised on how easy it was to make.

Lori | The Kitchen Whisperer

Sunday 2nd of April 2023

I’m having guests that are vegan and gluten free. I made this for a test run and it was AMAZING! They are going to love it!

Hayley

Monday 3rd of April 2023

@Lori | The Kitchen Whisperer, your guest will love this curry :)

Enri

Sunday 2nd of April 2023

I love Indian food, and I'm a big fan of curries. This veggie curry is one of the best I ever have. Thanks for the recipe.

Hayley

Monday 3rd of April 2023

@Enri, you're welcome!

Elaine

Sunday 2nd of April 2023

Well, let's just say that this must be one of the best vegetable curries that I have ever seen... Fantastic recipe that I just need to try!

Hayley

Monday 3rd of April 2023

@Elaine, I'm super happy to know that :) Please do let us know how you like it.