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.
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.
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.