vegetable curry

Vegetable Curry Recipe

By Swasthi on September 4, 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 fluffy Basmati Rice, Turmeric Rice, Coconut 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.

Vegetable Curry

This Indian style Vegetable Curry can be made without any heavy 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, corn and bell peppers.

Though you can use other veggies like 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 heavy cream before you finish the dish.

Also you may use any spice blend. 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
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Vegetable Kurma
Vegetable Jalfrezi
Aloo Gobi
Potato Curry
Capsicum Curry

How to make Mixed Vegetable Curry (Stepwise Photos)

This recipe can be made faster if you begin to cook the onion tomato masala while you prepare the mixed veggies.


1. Prepare the following ingredients

  • Fine chop 1 large onion to make 1 cup chopped
  • Fine chop or puree 4 medium sweet tomatoes to make 1½ cups
  • Make a small slit on 1 green chili pepper (optional, deseed for low heat)
  • Grate or crush ginger and garlic to make 1 tbsp paste or half tablespoon each gratings or crushed.
  • Optionally soak 15 cashews in ½ cup hot water and keep aside. You are free to leave out this step. Alternately you may use half cup thick coconut milk.

Once you are done preparing these, you can start cooking while you prepare the rest of the veggies.

chopped onions and tomatoes

2. You will need 4½ cups mixed vegetables.

  • ¾ to 1 cup carrot (peeled, chopped, 1 medium)
  • ½ to ¾ cup fresh or frozen peas
  • ½ cup green beans (chopped or French beans)
  • ¼ cup sweet corn kernels (optional)
veggies in a plate

3. You will peel and chop 1 medium potato to make ¾ to 1 cup cubes. Keep them immersed in water until used. Also prepare 1½ cups cauliflower florets (you can substitute with peas, potatoes & carrots). Keep the cauliflower florets larger so they don’t turn mushy.

potatoes and cauliflower

4. Keep the spices ready:

  • ¾ to 1¼ teaspoon Kashmiri red chili powder (adjust to taste, leave out for kids)
  • ⅛ teaspoon turmeric 
  • 1 teaspoon garam masala or curry powder as needed (adjust to taste)
  • 1 to 1½ teaspoon coriander powder (optional, for more flavor)
  • 1 teaspoon cumin powder (optional, for more flavor)
  • 1 teaspoon salt (adjust to taste)
  • 1 tablespoon Kasuri methi (crush in your palms and keep it ready)
ground spices for vegetable curry

Make the Curry Base

5. Heat 2 to 3 tablespoons oil in a pan. I love to use curry leaves just for the extra flavor they impart. You may leave out if you don’t have. Add the following whole spices and 1 sprig curry leaves.

  • ½ teaspoon cumin seeds (Jeera)
  • 1 bay leaf (or curry leaves or both)
  • 3 green cardamoms
  • 1 inch Ceylon Cinnamon piece (or ½ inch cassia)
whole spices and curry leaves to make vegetable curry

6. When the spices begin to sizzle, add 1 cup finely chopped onions & slit green chili. Saute them until light golden.

fry onions and chili

7. Add the ginger garlic & saute until aromatic and loses the raw flavor. This takes about a minute. Do not burn.

add ginger garlic

8. Stir in all the ground spices – chili powder, garam masala, turmeric. coriander powder, cumin powder and salt. Save the kasuri methi for later.

add ground spices to make veggie curry

9. Add the chopped/ mashed or pureed tomatoes. While the tomatoes cook, make the cashew puree by grinding the soaked cashews with the soaked water (cooled) in a small grinder. If you want you may add more water.

pureed tomatoes to make vegetable curry

10. Sauté until the onion tomato masala smells good and begins to release oil. Optionally, pour the cashew cream or coconut milk. Reserve 2 tbsps to garnish later.

onion tomato masala to make veggie curry

Cook Veggies in the Curry

11. Add the prepared mixed vegetables like potatoes, green peas, carrots, green beans, corn and cauliflower.

saute veggies in the masala

12. Fry on a medium high heat for 2 to 3 mins. While you saute the veggies heat 1 cup water in a separate pot.

stir fry the vegetables

13. Pour the water and give a good stir.

pour hot water to make the curry

14. Cover and cook on a medium flame until the veggies are fork tender. Add more hot water only if required as it cooks. I used 2 cups water, added in 3 batches. Organic veggies usually require more water. If you prefer a dry curry, use less water and cook on a slightly high heat to evaporate the moisture.

simmer vegetable curry

15. When the veggies are soft cooked, taste test and adjust salt & garam masala. Add crushed kasuri methi.

sprinkle kasuri methi

Garnish Vegetable Curry with coriander leaves and the reserved cashew cream or coconut milk. Serve with fluffy Basmati Rice, Turmeric Rice, Coconut Rice, roti, Naan or Chapati.

Vegetable curry recipe

Pro Tips

  • To get the right amount of sauce/curry/gravy, it is essential to follow the proportion of onion, tomato and other veggies. Using a lot of mixed veggies than mentioned in the recipe will give you a more drier curry.
  • Make sure you dice the potatoes smaller and the other veggies larger because potatoes take longer to cook and the others cook faster.
  • I use fresh sweet tomatoes in the pureed form but you can also use store bought puree like passata. Reduce the quantity to 1 cup.
  • This recipe takes time so it is ideal to begin cooking when your onions are ready. Prepare the rest while you saute the onions and tomatoes.
  • I also add 1 teaspoon ground fennel powder and you may try out that if you have.
  • You can also add 1 cup diced paneer or tofu.

Related Recipes

Recipe Card

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 Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings4 to 5

Ingredients (US cup = 240ml )

  • 2 to 3 tablespoons oil
  • 1 cup (1 large) onion very finely chopped
  • 1 green chili slit or chopped (optional, leave out for kids)
  • 1 tablespoon ginger garlic paste (or 1 tablespoon each grated or crushed)
  • 1½ cups (4 medium) pureed tomatoes or finely chopped
  • 2 to 4 tablespoons coriander leaves (chopped to garnish)
  • 1 tablespoon kasuri methi (optional, dried fenugreek)
  • 1¼ to 2 cups Hot water (use as required)
  • ½ cup cashew cream (or coconut milk or 1 tablespoon nut butter, optional, read notes)

Whole Spices (Optional)

  • ½ teaspoon cumin seeds (Jeera)
  • 1 sprig curry leaves or 1 bay leaf (or both)
  • 3 green cardamoms
  • 1 inch Ceylon Cinnamon piece (or ½ inch cassia)

Ground Spices

  • teaspoon turmeric (haldi)
  • ¾ to 1¼ teaspoon Kashmiri red chili powder (adjust to taste, leave out for kids)
  • 1 teaspoon garam masala or curry powder as needed (adjust to taste)
  • 1 teaspoon cumin powder (optional, for more flavor)
  • 1 to 1½ teaspoon coriander powder (optional, for more flavor)
  • 1 teaspoon salt (adjust to taste)

4½ cups Mixed Vegetables

  • ¾ to 1 cup carrot (peeled, chopped, 1 medium)
  • ¾ to 1 cup potatoes (peeled, chopped, 1 medium)
  • ½ to ¾ cup fresh or frozen peas
  • ½ cup green beans (chopped or French beans)
  • cups cauliflower florets (substitute with peas, potatoes & carrots)
  • ¼ cup sweet corn kernels optional


How to Make Vegetable curry

  • Pour oil to a hot pan. Add the whole spices & curry leaves (optional). When they begin to sizzle, add the onions and green chili. Saute until golden.
  • Add the ginger garlic and saute for a minute. Lower the heat and stir in the ground spices, followed by tomatoes.
  • Saute until the tomatoes cook down and begin to release oils. Optionally add the cashew cream or coconut milk, reserving 2 tbsps. to garnish.
  • Add all the vegetables and saute for 2 to 3 mins on a medium high heat. Pour half of the hot water & mix well.
  • Cover and cook on a medium heat until the veggies are fork tender, adding more hot water only as required.
  • Taste test and add more salt and garam masala if required. Crush kasuri methi in your palms and sprinkle.
  • Garnish Vegetable Curry with chopped coriander leaves & cashew or coconut cream. Serve with fluffy Basmati Rice, Coconut Rice, Jeera Rice, Turmeric Rice, Chapati, roti, Naan


  • Use low heat chili powder like Kashmiri. For no heat, you may leave out the chili powder. If your garam masala already has chili included, cut down the quantity of chili powder.
  • To make the dry version of this, reduce the water and leave out cashew cream/coconut milk.
  • To make cashew cream, soak 15 cashew nuts in half cup hot water for 15 minutes. Grind in a small grinder with the soaked water to a smooth puree. You can add more water to make a smooth puree.
  • If you use more coconut milk you need to balance the flavors with more ground spices.

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.


Watch Vegetable Curry Video

NUTRITION INFO (estimation only)

Nutrition Facts
Vegetable Curry Recipe
Amount Per Serving
Calories 179 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 711mg31%
Potassium 685mg20%
Carbohydrates 24g8%
Fiber 6g25%
Sugar 10g11%
Protein 5g10%
Vitamin A 9810IU196%
Vitamin C 61mg74%
Calcium 76mg8%
Iron 2mg11%
* 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 September 2023.

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
Made this last night. Absolutely delicious and so easy to make. Thank you Swasthi.

5 stars
Really enjoyed this recipe. I didn’t think it was very spicy hot, btw. Before I started on the recipe, I sauted garlic and ginger and added boneless chicken thighs, salt, tumeric, cumin and corriander, removed from pan after cooked, then added later, after the veggies were mostly done.

Instead of water, I use homemade chicken stock. You could use veggie stock also.

I didn’t have green cardamon pods so I used black. I wonder how this altered the dish….

5 stars
Fab recipe! Followed the recipe without any changes but doubled the coconut milk to include a can of chickpeas. Everyone loves it.

5 stars
Made this vegetable curry for a weekend dinner and it tasted good. I had no coconut milk or cashew cream so reduced the chili powder to half teaspoon but still it was slightly hot for my boys. I could bring down the heat by stirring some almond butter after that my boys enjoyed it. I would like to let other know about the heat levels especially if you are not using Kashmir chili powder. Overall 5/5 star recipe.

5 stars
Your recipes are consistently perfect and that makes me cook more often from your website. This vegetable curry is the best I’ve made so far. I know the curry leaves are optional but wow they add an amazing depth of flavour to the dish. Thank you for all the hard work you do.

5 stars
Very Nice and siple recipe …. aaj raat hi dinner ke liye try kaungi

5 stars
nice Recipe

5 stars
Thank You! Tried it and it tastes delicious!

5 stars
Made this vegetable curry tonight and it is the best curry I have ever made. We love the heat so didn’t change a thing in the recipe. I had some left over grilled kabobs from the previous meal that I included here. Overall delicious!

5 stars
This is my go-to curry recipe now! We love it. Very easy to make and freezes amazingly, so I have batches to eat for a week. I didn’t have all the spices and kasuri methi on hand and used canned tomatoes. Still it turned out delicious.

5 stars
This vegetable curry came out wonderfully. I also used half cup heavy cream. Perfect in color, taste and flavor.

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
I loved the taste of this vegetable curry.

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’ has to be Swasthi’s recipes. 😋😋😋
His skill surpasses any dishes found at the finest restaurants.
Thank you 🙏🏽