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 .
- Why you will love this recipe:
- Indian Vegetable Curry Ingredients
- Indian Mix Vegetable Curry Recipe
- Tips for perfect Indian Vegetable Curry
- Serving Suggestion
- Storage
- Other Indian Curry Recipes
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
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
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 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
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.
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 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
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.
You can learn how to make mango pulp with this mango puree recipe using fresh mangoes. This mango pulp recipe takes only 5 minutes and can be used in so many mango recipes.
- Different ways to use Mango Pulp
- Best Mangoes for Homemade Mango Pulp/Puree
- How to cut mangoes
- How to make mango pulp
- Storage
- Other Mango Recipes
When life gives you mangoes, make homemade mango pulp.
Mango Pulp is one of the best ways to make the most of the mango season. Often, I buy lots of fresh ripe mangoes from my local Indian grocery store, but these days high-quality mangoes can be purchased from any grocery stores.
Fresh mango pulp tastes of course way better than canned mango pulp and the good news is that it takes little effort. You can enjoy the fresh fruity flavour of juicy mangoes without artificial color.
Both I and my brother grew up on jars of freshly pureed mango pulp as babies as well as other fruit puree.
Fresh mango puree is different to aamras recipe or keri no ras which is a mango recipe from the Indian subcontinent. Mango is blended then flavoured with ginger powder, saffron strands and a sweetener of your choice. It is served with hot puris (deep-fried unleavened Indian flatbread)
Different ways to use Mango Pulp
You can add mango pulp to your drinks, bakes and desserts for fruity flavors. Here are some mango pulp recipe ideas/uses.
Mango Lassi – this sweet lassi is a yogurt-based drink that tastes just like the lassi served in Indian restaurants. This drink has similar taste to a mango milkshake but has the addition of cardamom powder.
Tropical Smoothie – made with tropical fruit such as mango, banana, pineapple and coconut milk. Use as a replacement for mango chunks in this recipe.
2 ingredient Easy Mango Mousse – this two ingredient mousse is made with mango pulp and whipped cream. Its eggless and gelatine-free.
Eggless Mango Cake and instant pot mango cheesecake
No bake eggless Mango Cheesecake
Mango Mocktail (Mango Mojito Mocktail)
Mango Shrikhand – made with greek yogurt or whole milk yogurt and mango pulp/puree
Kalakand with Mango
Mango iced tea
Vegan Mango and Mixed Nut Biscotti
Mango Rasmalai – make a quick version with ready made rasmalai, it’s both creamy and exotic.
Use in mango phirni or mango chia pudding
Mango Cheesecake Lassi
Homemade mango juice – just add some water, sugar and torn mint leaves.
Mango Kheer and Mango Peda
Main ingredient in mango ice cream recipe
Best Mangoes for Homemade Mango Pulp/Puree
You can use any variety of mango. I like to use Indian mangoes such as alphonso mangoes or kesar during Indian mango season.
In the UK, supermarkets will stock mangoes all year round from other countries which are also of superior quality and taste.
Try to use sweet mangoes or a batch of very ripe mangoes. If you find the pulp is not sweet enough, you can add a sweetener of your choice such as sugar or maple syrup.
Ingredients
Mango – we need any variety of ripe mangoes for this recipe.
How to cut mangoes
Wash the mangoes thoroughly and pat them dry with a clean towel.
Hold the mango vertically on a cutting board or a flat surface, with the stem facing up and the narrow side facing you.
Slice off one side of the mango, starting at the top of the fruit and cutting down along the flat side of the seed. Repeat with the other side.
Take one of the halves and score the flesh in a criss-cross pattern, being careful not to cut through the skin.
Use a spoon to scoop out the diced mango cubes from the scored half, and repeat with the other half.
If there is any remaining flesh around the seed, you can either use a knife to carefully slice it off, or simply peel away the skin and eat the flesh directly off the seed.
How to make mango pulp
Cut the mangoes into small pieces and discard the seeds and the skin.
Add the mango pieces to a blender jar or a food processor. You can also use a hand blender.
Blend mangoes until you achieve a creamy puree and there are no lumps.
If the pulp is too thick, you can add a little water to thin it out.
Taste the pulp and add cane sugar if needed. This will depend on the sweetness of the mangoes you are using.
If your mangoes are fibrous, you may be left with stringy pulp. In this case, pass it through a sieve.
Once the pulp is smooth and sweetened to your liking, transfer it to a clean and airtight container.
Storage
Store leftover mango pulp in an airtight container for up to 5 days in the fridge. Another option is to transfer small portions use vacuum bags which keep refrigerated food fresher for longer. This might be messy though as it’s pulp!
You can also freeze mango pulp ice cubes by decanting into ice cube trays. Once frozen, transfer into a freezer-safe container. Also can be stored in zip-lock bags.
Other Mango Recipes
Mango Salsa
Avocado Mango Black Beans Salad
Tapioca Pudding
Vegan Avocado and Mango Sushi
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!
- YouTube
How to make Mango Pulp
Equipment
- 1 Knife
- 1 Chopping board
- 1 Blender
Ingredients
- 3 large mangoes ripe
Instructions
- First wash 3 large mangoes under running water.
- Pat dry using a clean tea towel.
- Cut the mangoes into small pieces using paring knife and discard the seeds and the skin.
- Add the mango pieces to a blender jar or a food processor. You can also use a hand blender.
- Blend mangoes until you achieve a creamy puree and there are no lumps.
- Use in a mango recipe or store away for later use.
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.
