Mix Veg Curry
A mixed vegetable curry in a creamy tomato-onion gravy — adaptable to whatever vegetables are in your fridge. Hearty enough for dinner, healthy enough for everyday. The technique is universal: brown onions, bloom spices, simmer vegetables until tender in the gravy.
Prep Time
21 min
Cook Time
39 min
Servings
4
Calories
368 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Carrot1 medium
- Potato2 medium
- Beans1 cup
- Turmeric½ tsp
- Coriander Powder1
- Garam Masala1
- Onion1 medium
- Tomato2 medium
- Ginger1 tsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Carrot1 medium
- Potato2 medium
- Beans1 cup
- Turmeric0.5 tsp
- Coriander Powder1
- Garam Masala1
- Onion1 medium
- Tomato2 medium
- Ginger1 tsp
Instructions
- 1
Cut 4 cups of mixed vegetables (cauliflower, carrots, peas, beans, potatoes, bell pepper) into similar 1-inch pieces for even cooking.
- 2
Heat 3 tablespoons of oil in a heavy pot. Add 1 teaspoon cumin seeds, let sizzle 10 seconds. Add 1 sliced onion, cook 8 minutes until golden brown.
- 3
Add 1 tablespoon ginger-garlic paste, cook 1 minute. Add 2 chopped tomatoes (or ½ cup tomato puree), 1 teaspoon turmeric, 1.5 teaspoons red chili powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1.5 teaspoons salt. Cook 4-5 minutes until masala thickens and oil separates.
- 4
Add the vegetables in order of cooking time: potatoes and carrots first, cook 5 minutes. Then cauliflower and beans, cook 5 minutes. Add 1 cup of water and cover. Simmer 12-15 minutes.
- 5
Add peas and bell peppers in the last 5 minutes (they cook fastest). Test for tenderness — fork should pierce easily.
- 6
Stir in ½ cup of coconut milk or heavy cream for richness. Finish with 1 teaspoon of garam masala and a handful of fresh cilantro. Serve with rice or roti.
Watch how to make Mix Veg Curry
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💡 Expert Tips
- 1.Add vegetables in order. Hard ones first, soft ones last. Otherwise you get raw cauliflower with mushy peas.
- 2.Brown the onions properly. Pale onions equal pale, weak curry. 8 minutes is the minimum.
- 3.Oil separation cue. When oil bubbles at edges of the masala, spices are fully bloomed.
- 4.Cream or coconut milk at end. Adds richness and tames the spices. Skip for a lighter version.
🔬 Why It Works
Mixed vegetable curry succeeds when each vegetable retains its identity — distinct texture, color, slight bite — while sharing the masala flavor. Cooking vegetables in stages prevents soft ones from disintegrating while hard ones finish. The base masala (onions, ginger-garlic, tomato, spices) is the same foundation found in most North Indian curries; mastering it unlocks dozens of dishes. Cream or coconut milk at the end balances the spices.
Frequently Asked Questions
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4.6
668 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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