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.
Table of contents
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.
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
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 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.
Other Indian Curry Recipes
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!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
Indian Vegetable Curry
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 ¼ 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 , ½ 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 ¼ 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
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe
Tammy says
I love finding a healthy comforting meal like this...love the colours and flavors!
Katie Crenshaw says
This came out perfect. The flavors were incredible. I was so surprised on how easy it was to make.
Lori | The Kitchen Whisperer says
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 says
@Lori | The Kitchen Whisperer, your guest will love this curry 🙂
Enri says
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 says
@Enri, you're welcome!
Elaine says
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 says
@Elaine, I'm super happy to know that 🙂 Please do let us know how you like it.
Veronika says
I love a good vegetable curry and this one was a huge hit! It's always perfect for the cold weather.
Sean says
I didn't even know I needed this in my life until I made veggie curry. It was so tasty and I loved it with my coconut chicken.
Hayley says
@Sean, glad you enjoyed our recipe 🙂