Hello my foodie friends, here’s a quick and easy mixed vegetable curry recipe from India that’s. Mix veg curry is made by cooking a mixture of some vegetables together and perfect for healthy and spicy weeknight dinner or simple vegetable side dish. This is a traditional Indian and Pakistani style curry that’s a naturally vegan dish and absolutely delicious!
This recipe of mixed vegetable curry is yet another fantastic spicy Indian vegetarian dish, bursting with a lot of vegetable flavors. Prepare the mixed veg curry a day ahead or early on the day and heat it up when you want to consume it as the flavors in the mixed veg curry will come out even stronger.
This recipe is usually made by mixing some major vegetables, along with traditional indian spices which give it an aromatic taste. Vegetables mixed in it are mainly cauliflower, cabbage, carrot, capsicum, green beans, etc.
Mixed Vegetables Recipes
Mixed Vegetable CurryPrint Recipe
- 1 potato (peeled and cut into cubes)
- 1 onion (chopped)
- ½ head cauliflower (cut in florets)
- 1 carrot (peeled and cut into cubes)
- ½ cup green peas (boiled or canned)
- ½ cup chopped fresh beans (cut in 1-inch pieces)
- 1 green bell pepper (cut in cubes)
- 2 tomatoes (chopped)
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- ½ cup yogurt
- 1 teaspoon mango powder
- 1 teaspoon chicken powder
- 2 tablespoons fresh lime juice
- 3 tablespoons olive oil
- Salt as needed
- ¼ teaspoon black pepper
- 1 teaspoon cumin seeds
- 1 teaspoon dried coriander
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- 1 bay leaf
- 2 tablespoons chopped parsley
Take a bowl and add chopped potatoes, cauliflower, carrot and onions, season with salt and black pepper and mix well. Then add lemon juice and chicken powder and place in a refrigerator for an hour.
In the meanwhile heat oil in a pan and add cumin seeds, sauté for 1 minute then add garlic and ginger paste and again sauté for 1 more minute or until it leaves its aroma.
Then take out the marinated veggies from the refrigerator and add them to the garlic mixture. Cook for about 5 minutes.
Now add coriander, curry powder, turmeric powder, bay leaf, and season with salt if needed. Cook for a further 1 minute and finally add tomatoes. Cover the pan and cook for 4 to 5 minutes.
Uncover and slightly smash the tomatoes. Add green bell peppers and boiled green peas and top the veggies with yogurt. Allow it to cook for about 3 to 4 more minutes and finally add mango powder and chopped parsley. Keep the gravy a bit thick in consistency, if at this point it’s still watery then cook for some more time so that the water evaporates, leaving behind thick consistent, and yummy flavored veggie curry.
Remove from heat and serve with white rice.
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