Mixed Vegetable Curry

Mixed Vegetable Curry celebrates diverse textures and flavours, combining a colourful ensemble of carrots, capsicums, potatoes, and more. This hearty curry promises flavour in every spoonful, making it a cherished addition to your culinary repertoire.

Why You Will Love This Recipe

This curry is a perfect harmony of simplicity and richness. The blend of fresh vegetables with aromatic spices creates a delicious and nutritious dish. Whether you’re a curry connoisseur or a newbie in the kitchen, this recipe is a sure winner.

Mixed Vegetable Curry

Cooking Tips

To enhance the flavours, stir-fry the vegetables until they achieve a perfect balance of tenderness and crunch. Don’t shy away from adding a sprinkle of water if needed during the stir-frying process.

Serving and Storing Suggestions

Serve this vibrant curry with steaming rice, soft rotis, or indulgent naan. The leftovers can be refrigerated in an airtight container, allowing the flavours to meld for an even more satisfying meal the next day.

Other Similar Recipes

For more vegetable-centric delights, try our Spicy Aloo Gobi or explore the richness of Palak Paneer—a spinach and cottage cheese marvel.

Nutrient Benefits

Packed with a rainbow of vegetables, this curry offers a wealth of vitamins and minerals, contributing to a well-balanced and nutritious diet.

5 from 1 vote

Mixed Vegetable Curry

Dive into a riot of colours and flavours with our Mixed Vegetable Curry. A medley of veggies, aromatic spices, and a burst of curry leaves create a symphony on your plate.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Indian

Ingredients

• 3 to 4 Carrot
• 2 pcs Capsicums
• 2 pcs Potatoes (medium)
• Avarakkai (Broad Beans - 50 gms)
• 1/4 cup Cauliflower
• Chow Chow (Chayote - 1, medium)
• 1/4 cup Green Peas
• 2 tsp Sambar Powder
• 1 tsp Turmeric Powder
• Curry Leaves (handful)
• 2 tsp Oil
• 2 tsp Mustard Seeds
• 2 tsp Urad Dal
• 1 tsp Asafoetida Powder - 1 tsp
• Coriander Leaves (few chopped)
• Salt as per taste

Instructions

• Chop all the vegetables - carrot, cauliflower, capsicum, potato, chow chow and beans.
• Heat oil in a pan over medium flame.
• Fry the mustard seeds and urad dal for 30 seconds.
• Add the chopped vegetables, peas and stir-fry for 5 to 10 minutes.
• Sprinkle a little water if desired.
• When the vegetables are cooked, add turmeric powder, sambar powder and salt.
• Stir to mix well.
• Remove and switch off the flame.
• Garnish with coriander leaves.
• Serve with rice, roti or naan.
• Note: You can also add onion and tomato if preferred

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Frequently Asked Questions (FAQ)

Can I add onions and tomatoes to enhance the curry’s taste?

Absolutely! Feel free to experiment. Sauté onions and tomatoes for added richness and depth of flavour.

Are there variations in the spice level in this curry?

Adjust the sambar powder quantity based on your spice preference. Add a dash of chilli powder if you want an extra kick.

Can I use frozen vegetables instead of fresh ones?

Certainly! Frozen veggies work well, maintaining the dish’s vibrant colours and flavours. Adjust cooking time as needed.

Any recommended sides to serve with this Mixed Vegetable Curry?

Pair it with warm rotis or fluffy naan for an Indian-inspired feast. The combination offers a perfect balance of textures and tastes.

How can I make this curry more protein-rich?

Boost the protein content by adding cooked chickpeas or tofu cubes during the vegetable stir-fry. It’s a tasty way to make the dish more hearty and satisfying.