Vegetable Curry
A versatile mixed-vegetable curry in a tomato-onion masala. Use whatever vegetables you have on hand — potatoes, cauliflower, carrots, peas, beans, bell peppers all work. The technique stays the same; the curry adapts to your fridge.
Prep Time
24 min
Cook Time
36 min
Servings
6
Calories
551 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Carrot1 ½ medium
- Potato3 medium
- Beans1 ½ cup
- Turmeric¾ tsp
- Coriander Powder1 ½
- Garam Masala1 ½
- Onion1 ½ medium
- Tomato3 medium
- Ginger1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Carrot1.5 medium
- Potato3 medium
- Beans1.5 cup
- Turmeric0.75 tsp
- Coriander Powder1.5
- Garam Masala1.5
- Onion1.5 medium
- Tomato3 medium
- Ginger1.5 tsp
Instructions
- 1
Cut 4 cups of mixed vegetables (potato, cauliflower, carrots, beans, peas, bell pepper) into similar-sized pieces — about 1 inch. Different vegetables cook at different rates, so size uniformity matters.
- 2
Heat 3 tablespoons of oil in a heavy pot. Add 1 teaspoon of cumin seeds — they should sizzle within 5 seconds. Add 1 sliced onion and cook 8 minutes until golden brown.
- 3
Add 1 tablespoon of ginger-garlic paste, cook 1 minute. Add 2 chopped tomatoes (or 1 cup tomato puree). Cook 5 minutes until the tomatoes break down into a paste.
- 4
Stir in 1 teaspoon turmeric, 1.5 teaspoons red chili powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1.5 teaspoons salt. Cook 3-4 minutes until oil starts to separate from the masala.
- 5
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, cover, simmer 10 minutes.
- 6
Add peas and bell peppers in the last 5 minutes (they need the shortest time). Test for tenderness — a fork should pierce easily. Finish with 1 teaspoon of garam masala and a handful of chopped cilantro. Serve with rice or roti.
Watch how to make Vegetable Curry
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💡 Expert Tips
- 1.Add vegetables in order of cooking time. Throwing everything in at once gives you raw cauliflower in a sea of mushy peas. Start with hard vegetables, finish with soft.
- 2.Brown the onions properly. Pale onions equal a watery, weak curry. 8 minutes of patient browning is the foundation of flavor.
- 3.Oil separation is your cue. When you see oil bubbling at the edges of the masala, the spices have fully bloomed. Soup-like masalas (no separation) taste raw.
- 4.Garam masala at the END. Adding it early evaporates its aromatics. A pinch at the finish keeps the fragrance intact.
🔬 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 the soft ones from disintegrating while the 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. The oil-separation visual cue is how generations of Indian cooks knew the masala was ready.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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