What is a Mixed Vegetable Curry?
A Mixed Vegetable Curry is a flavorful dish made by cooking a variety of vegetables in a spiced sauce. It is a versatile and nutritious option that can be enjoyed as a main course or a side dish. The curry combines different textures and flavors, offering a delightful culinary experience.
Why I love making a Mixed Vegetable Curry
I love making a Mixed Vegetable Curry because it is a perfect way to incorporate a variety of vegetables into one dish. It’s a wholesome, colorful, and nutritious meal that is both satisfying and delicious.
The flexibility of the recipe allows me to use whatever vegetables I have on hand, making it a great option for reducing food waste.
How I cook my Mixed Vegetable Curry
I start by heating oil in a pan and frying a mix of vegetables on high heat to give them a slight char and enhance their flavors. After setting the vegetables aside, In the same pan, I heat more oil and add whole spices like cumin seeds and a bay leaf. Once these spices release their aroma, I add all ground spices and sauté them until fragrant. I then mix in the vegetables, add some water, and let the curry cook on low heat until the vegetables are tender.
To finish, I top the curry with kasoori methi, fresh coriander, and some sesame seeds or nuts for added texture and flavor.
Try my easy and fast Instant Pot dishes:
Instant Pot Boiled Whole Potatoes
Instant Pot Aloo Masala( Spiced Potatoes)
Reasons to Love Mixed Vegetable Curry
It’s a healthy, nutrient-rich dish.
It’s vegan-friendly without compromising on taste.
It’s versatile and can be made with any vegetable.
It’s easy to prepare and cook.
It’s perfect for meal prep and leftovers.
Mixed Vegetable Curry
Equipment
- 1 Wide thick-bottom pan
- 1 One Set of measuring cups
- 1 Set of Measuring Spoons
- 1 Cutting Boards and Knives
Ingredients
Vegetables:
- 1 cup steamed peas
- 2 cups sliced carrots
- 3 cups cauliflower separated into small florets
- 1 cup green beans chopped into 1inch pieces
- 1 thinly sliced onion
- 1/3 cup tomato sauce
Oil:
- 4 tablespoons oil
Ground Spices:
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 1/4 teaspoon turmeric powder
Whole Spices:
- 1 teaspoon cumin seeds
- 1 tablespoon kasoori methi
- 1 bay leaf
Instructions
- Heat 2 tablespoons of oil in a pan.
- Add steamed peas, carrots, green beans, and cauliflower and fry them on high heat for about 4 to 5 minutes.
- Add 1/2 teaspoon turmeric and 1 teaspoon salt to the vegetables. Set these prepared vegetables aside.
- Heat the remaining 2 tablespoons of oil in the pan again.
- When the oil is hot, add cumin seeds and bay leaf. Let cumin seeds get fragrant
- Add paprika, garam masala, and coriander powder.
- Add Tomato sauce,onions, and ginger garlic paste and saute for a few minutes
- Add the prepared vegetables to the pan and mix well on high heat. Then add 1/3 cup water and cover.
- Simmer on low heat for about 10 minutes.
- Remove the cover and check for doneness. Cook on high to evaporate any remaining liquids.
- Top with kasoori methi, fresh coriander, and some sesame seeds or any chopped nuts you like.
Notes
Cooking Tips and Techniques
Always fry the vegetables on high heat to enhance their flavor.
Make a smooth paste of the spices to ensure even distribution in the curry.
Use fresh whole spices for the best aroma and taste.
Adjust the water quantity based on the desired consistency of the curry.
Garnish with fresh herbs and nuts for an extra layer of flavor and texture.
Why you should try this Mixed Vegetable Curry recipe
This Mixed Vegetable Curry is a fantastic vegan option that doesn’t compromise on taste. It’s packed with nutrients from a variety of vegetables, making it a wholesome and balanced meal. The blend of spices and fresh herbs creates a rich and aromatic dish that is both comforting and satisfying. Whether you’re vegan or just looking to incorporate more vegetables into your diet, this curry is a must.
(FAQs) Frequently Asked Questions about Mixed Vegetable Curry
Q: How should I store leftover Curry?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Q: Can we freeze Mixed Vegetable Curry?
A: Yes, you can freeze it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Q: Can we make this Curry ahead of time?
A: Yes, this curry can be made a day ahead. The flavors often deepen and improve after a day.
Q: What can I serve with this Curry?
A: Serve it with rice, naan, or any flatbread of your choice.
Q: How can I make the curry spicier?
A: Add some chili pepper instead of paprika or some chopped green chilies for extra heat.
Q: Can I use frozen vegetables for this recipe?
A: Yes, frozen vegetables can be used. Just make sure to thaw and drain any excess water before cooking.
Q: Can I add protein to this curry?
A: Yes, you can add tofu, paneer, or chickpeas for extra protein.
