Vegetable Curry Recipe (Curried Vegetables)
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 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. 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.
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.
2. Fry the ginger garlic until aromatic and loses the raw flavor. This takes about a minute. Do not burn.
3. Add 1 cup finely chopped onions.
4. Saute then until light golden.
5. Add ¾ to 1 chopped or mashed or pureed tomatoes, half teaspoon salt and ⅛ teaspoon turmeric. Cook until the tomatoes turn mushy.
6. Add ¾ to 1 teaspoon garam masala, ½ to ¾ teaspoon red chili powder.
7. Saute until the masala smells good and begins to leave the pan. This step takes about 3 minutes.
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.
9. Pour ¾ cup hot water. Give a good mix.
10. Cover and cook on a low to medium flame until the veggies are fork tender.
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.
Serve vegetable curry with rice, roti or naan.
Vegetable Curry Recipe (Mixed Curried Vegetables)
For best results follow the step-by-step photos above the recipe card
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)
- ⅛ 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)
- ⅔ cup peas
- ⅓ 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)
© Swasthi’s Recipes
Vegetable Curry First published in January 2013. Updated & Republished in June 2022.
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.
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Great, simple recipe for a healthy weeknight dinner. I added crumbled tofu for protein.
Thank you so much Omar. Love the addition of tofu!
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.)
Glad you like it. Thank you so much!
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!
Thanks for trying Su. Next time try reducing the red chilli and leave out the green chilli.
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 🙏🏽
This is an huge appreciation! Thank you so much!
Mam, I tried your recipe it came very well and its very easy method thank you for your wonderful recipes
Glad to know Asha
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.
You are welcome! Glad it turned out good. Thank you!
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 ?
Glad the recipe helped.
Would it taste good if I cook chicken and add it to the recipe?
I haven’t tried. Use a chicken recipe and add veggies to it. Vegetarian recipes are low on spice, using it to cook chicken won’t give good results.
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?
Yes you can use cashew paste. For this recipe 12 to 14 cashews should be enough. I prefer blending soaked cashews with water to make cashew milk. Pour that at the last step. This comes close the the taste of cream.
Pressure cooking this may need little experimentation as it depends on the kind of veggies. Some don’t cook well and some become mushy. But for me 1 whistle on a medium flame works for other recipes like kurma. If you try pour the cashew milk towards the end as it is likely to burn if added before pressure cooking. Hope this helps
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 ?
I mentioned in the post under “variations”. For a creamy curry 4 tablespoons cream or coconut milk can be added towards the end. But the curry tastes good even without that.
Thank you ??
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.
You are welcome! Glad to know the curry turned out good. Thank you so much!
Very tasty and simple recipe. Thank you
Welcome Latha Joseph
Glad you liked it. Thank you!
Very tasty but simple recipe. Thank you
Welcome Latha Joseph
Glad you liked it. Thank you!
Five ? stars for your recipe s
Thank you Kareema!
Very tasty and delicious looking recipes
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
Thank you. I have andhra style mulakkada pachadi here
Super Swasti,I am professionally a gynaecologist,but love cooking in my free time.It is quite relaxing.I have become your hardcore fan.Sincerely follow your recipes. & It turns wonderful.Thank you a lot.God bless you.
Hi Dr. Chetna,
Glad to know you. So happy to know you have been following the recipes. Thanks a lot for the wishes.
By far one of the best and easiest recipes I have ever tried!
Yes this is one of the simplest, no blending. Thanks again!
am runnig a small catering busines at my home. .ur receipies are very useful to me .today made ur three items .my customers are very happy .if i have any doubts can
i ask u . rply please
Welcome Karthy Ravindran
Sorry couldn’t reply you earlier as I am on a vacation to India. I am very happy to know the recipes are useful. Yes if you have any queries you can leave them in the comments section here. I will reply in a day or 2.
Wishing you Good Luck and success in your new venture.
i tried ur veg.curry & palak paneer.it was very very good..
i made veg .korma. it was very good.and tasty. this week end going to make palak paneer .will try all ur receipes.