mixed vegetable curry

Vegetable Curry Recipe

By Swasthi on February 11, 2023, Comments, Jump to Recipe

Vegetable Curry made with mixed vegetables, spices and herbs. This one-pan mixed Vegetable Curry is delicious, simple to make and is packed with layers and layers of flavors. Serve it over rice or with Chapati, roti, Paratha, Poori, Naan or any other flatbreads of choice. If you are a curry lover I am sure this will satisfy your curry cravings. It’s naturally gluten-free and vegan.

mixed vegetable curry

This Indian style vegetable curry does not use any cream, yogurt or coconut milk. This is exactly the way a mixed vegetable curry is made in Indian homes. To cut down the prep and cook time, simply use frozen veggies.

About Vegetable Curry

In Indian cuisine, we cook a lot with vegetables and there are so many curried vegetable dishes made in many ways. Vegetable korma, veg kurma, kadai vegetables, achari vegetables and vegetable handi are popular on the restaurant menus. Each dish is made with a specific spice blend to impart a unique flavor.

This Homestyle vegetable curry is comforting, healthy and is made with pantry staples. The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower and bell peppers.

Though you can use other veggies like sweet corn kernels, baby corn, sweet potato and broccoli, the curry will have different flavors. You can use any vegetables of your choice but your final dish will take on the flavors of the vegetables you use.

I have shared the basic recipe here and you can easily take this in any direction you want. Make it a typical South Indian curry by using curry leaves and coconut milk. Or make it in North Indian style by using Kasuri methi and amchur or even more add some cream before you finish the dish.

Also you may use any spice powder. I make this curry often and keep changing the spice blends. Pav bhaji masala, Misal masala, kitchen king masala, Sambar powder and even meat masala goes well here. You will be surprised how every spice blend imparts a different flavor to your vegetable curry.

Similar Recipes
Tofu Curry
Vegetable Kurma
Vegetable Jalfrezi
Aloo Gobi
Potato Curry
Capsicum Curry

How to make Mixed Vegetable Curry (Stepwise Photos)

1. Heat 2 tablespoons oil in a pan. Add half teaspoon cumin. When they begin to sizzle, add 1 teaspoon ginger garlic paste.

sauteing cumin for mixed vegetable curry

2. Fry the ginger garlic until aromatic and loses the raw flavor. This takes about a minute. Do not burn.

frying ginger garlic for mixed vegetable curry

3. Add 1 cup finely chopped onions.

saute onions for mixed vegetable curry

4. Saute then until light golden.

golden fried onions to make mixed vegetable curry

5. Add ¾ to 1 chopped or mashed or pureed tomatoes, half teaspoon salt and ⅛ teaspoon turmeric. Cook until the tomatoes turn mushy.

cooking tomatoes with salt turmeric to make mixed vegetable curry

6. Add ¾ to 1 teaspoon garam masala, ½ to ¾  teaspoon red chili powder.

spice powders to make mixed vegetable curry

7. Saute until the masala smells good and begins to leave the pan. This step takes about 3 minutes.

onion tomato masala for mixed vegetable curry

8. Add 3 to 3 ½ cups mixed vegetables like potatoes, green peas, carrots, green beans and bell peppers or cauliflower. Fry on a medium high heat for 2 to 3 mins.

sauteing mixed vegetable curry in pan

9. Pour ¾ cup hot water. Give a good mix.

addition of water to make mix veg recipe

10. Cover and cook on a low to medium flame until the veggies are fork tender.

cooking mixed vegetable curry on a low flame

11. When the veggies are soft cooked, taste test and adjust salt. You can also add 1 teaspoon crushed kasuri methi now. If you prefer a dry curry, cook on a slightly high heat and evaporate the moisture. Add 2 tablespoons chopped coriander leaves. If you want you may pour 3 tablespoons coconut milk or cream.

coriander leaves for mixed vegetable curry

Serve vegetable curry with rice, roti or naan.

Mixed vegetable curry recipe

Related Recipes

Recipe Card

mixed vegetable curry recipe

Vegetable Curry Recipe

Simple vegetable curry made with mixed vegetables, spices and herbs. This Indian style dish is easy to make and tastes delicious. Serve it with rice, roti, naan or bread.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients (US cup = 240ml )

  • 2 tablespoons oil
  • 1 teaspoon ginger garlic paste (or 1 teaspoon each crushed)
  • ½ teaspoon cumin seeds (Jeera)
  • 1 cup onions very finely chopped
  • 1 green chili slit or chopped (optional)
  • ¾ to 1 cup tomatoes finely chopped or puree
  • ¾ to 1 teaspoon salt (adjust to taste)
  • teaspoon Turmeric (haldi)
  • ½ to ¾ teaspoon red chili powder (adjust to taste)
  • ¾ to 1 teaspoon garam masala or sambar powder or curry powder as needed
  • Hot water as required
  • 1 teaspoon kasuri methi (optional)
  • 2 tablespoons coriander leaves (chopped)

3 to 3 ½ cups Mixed Vegetables

  • ¾ cup carrot (peeled, chopped, 1 medium)
  • ¾ to 1 cup potatoes (peeled, chopped, 1 medium)
  • cup peas
  • cup green beans
  • ¾ cup cauliflower florets (substitute with peas, potatoes & carrots)


How to Make Vegetable curry

  • Pour oil to a hot pan. Add cumin seeds. When they begin to splutter, stir in the ginger garlic paste. Let it fry for 1 minute. Do not burn.
  • Add onions & green chilli. Saute on a medium high heat until golden. Add tomatoes, salt and turmeric. Cook until the tomatoes turn mushy.
  • Add red chili powder and garam masala.
  • Mix & cook until the onion tomato mix turns soft, mushy & fragrant. This step takes about 2 to 3 mins.
  • Add all the vegetables and saute for 2 to 3 mins on a medium high heat. Pour ¾ cup hot water & mix well.
  • Cover and cook on a low to medium heat until the veggies are fork tender but not mushy. If the veggies are undercooked and the curry looks dry, you may pour more hot water to bring it to consistency.
  • Taste test and add more salt and garam masala if required.
  • Optional – Crush kasuri methi in your palms and sprinkle. Mix well and cook for 1 to 2 mins. If you want you may pour 1 to 2 to 3 tbsps heavy cream or ¼ cup coconut milk.
  • Turn off the heat and garnish vegetable curry with coriander leaves. Serve with rice, roti, naan or bread.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Vegetable Curry Recipe
Amount Per Serving
Calories 141 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 104mg5%
Potassium 347mg10%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 2g2%
Protein 5g10%
Vitamin A 6930IU139%
Vitamin C 18.5mg22%
Calcium 43mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Vegetable Curry First published in January 2013. Updated & Republished in June 2022.

Vegetable Curry Recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
My wife is a wonderful cook. I do some cooking occasionally. I’m quite proud sometimes but never near her standards. This dish was definitely up there! Best I’ve ever made. Thanks…delicious!

5 stars
This dish was so easy to make and tastes so good, probably the best vegetable curry I have made. My family loved it. Will be making this again. I served it with rice and Roti bread. Thanks Swasthi.

5 stars
This was excellent and great the next day too😃


5 stars
Great, simple recipe for a healthy weeknight dinner. I added crumbled tofu for protein.

5 stars
Better than anything you get in a restaurant cuz it’s so much fresher. YUM++++
(P.S. I had ingredients like Kashmiri chili pwder, curry leaves and everything else mentioned in the recipe.)

4 stars
Really easy to follow recipe. The end result very similar to that pictured, but a little too runny and a little too hot for my palate. Have strained and portioned it out and will add yogurt when I sit down to eat it. Will definitely make this again!

5 stars
It’ simmering & my home already smells so good. Never knew making vegetable curry is so easy. Thank you for the clear instructions.

5 stars
If you want to make curries with the ‘wow’ factor..it has to be Swasthi’s recipes. 😋😋😋
His skill surpasses any dishes found at the finest restaurants.
Thank you 🙏🏽

5 stars
Mam, I tried your recipe it came very well and its very easy method thank you for your wonderful recipes

5 stars
First time I’ve used your recipes and must say how pleased I am at the outcome. Followed your advise throughout and the results were excellent. Another tomorrow night!!
Thankyou so much.

5 stars
Thank you once again! The curry was very easy and fast to prepare and came out really nice also without creme. One little change I made, I blended onion and tomato into coarse paste before adding to the pan. And next time I try without green chilly… Experimenting with Indian food doesn’t end… Very grateful! ?
PS! And thank you for quick reply to my question before ?

Would it taste good if I cook chicken and add it to the recipe?

4 stars
Thanks for this detailed recipe Swasthi.

Had 2 queries 1)Is it ok to use cashewnut paste instead of cream..
2) Is it possible to make this in a pressure cooker since ita gravy based? If yes, how many whistles /flame level are required?

I’m going to make it today. Just reading Nayana’s comment… There is no cream mentioned in the recipe? Should it be added? Thank you ?

Thank you ??

5 stars
Excellent! I generally don’t like vegetable curry because it’s pretty bland. I followed your instructions and the curry came out great! I used 1 potato and around 2 cups of frozen mixed vegetables. Cooked it with very little water and then added coconut milk, kasuri methi, and coriander. It was delicious. THANK YOU! I use your recipes with total confidence that they will turn out great.

5 stars
Very tasty and simple recipe. Thank you

5 stars
Very tasty but simple recipe. Thank you

4 stars
Five ? stars for your recipe s

Very tasty and delicious looking recipes

4 stars
Thanks for this wonderful recipe. I am inspired. Plz keep me enlightened.

I like your recipes…… try it in my home…. I want to know about one recipe that is drumsticks achahar in, South indian style…. So please tell me the ingredients and how to prepare it… Thank you