Vegetable Curry Recipe

Updated: April 1, 2024, By Swasthi

Vegetable Curry made with mixed vegetables, spices and herbs. This one-pan mixed veggie 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.

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.

Vegetable Curry

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.

If you like to add more protein or make your meal more special for an occasion, you can add some baked/grilled Tofu Tikka (not sauce) or Paneer tikka at the serving stage.

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.

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

Photo Guide

Step by Step Photo Instructions

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 3 medium sweet tomatoes to make 1 cup puree (I use 1½ cups puree from 4 medium, because my tomatoes are not tart)
  • 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.
  • To make cashew cream, soak 20 cashews in ½ cup hot water and keep aside. Alternately you may use half cup thick coconut milk or 1½ tablespoons nut butter.

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)
  • 1 teaspoon salt (adjust to taste)
  • 1 tablespoon Kasuri methi (crush in your palms and keep it ready)
  • 1 teaspoon Garam Masala or 1½ tablespoons mild Curry Powder or as needed (adjust to taste)
  • ⅛ teaspoon turmeric (omit if using curry powder)
  • 1 to 1½ teaspoon coriander powder (for more flavor, omit if using curry powder )
  • 1 teaspoon cumin powder (for more flavor, omit if using curry powder)
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 optional whole spices and 1 sprig curry leaves.

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

Expert Tips

  • I make this curry often with different 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.
  • 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 3/4 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

4.97 from 217 votes
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)
  • 1 cup (3 medium) pureed tomatoes or finely chopped (avoid tangy tomatoes)
  • 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)
  • 20 cashews (or ½ cup thick coconut milk or 1½ tablespoon nut butter, read notes)

4½ cups Mixed Vegetables

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

Ground Spices

  • ¾ to 1¼ teaspoon Kashmiri red chili powder (adjust to taste, leave out for kids)
  • 1 teaspoon garam masala or 1½ tablespoons mild Curry Powder as needed (adjust to taste)
  • 1 teaspoon cumin powder (omit to use curry powder)
  • 1 to 1½ teaspoon coriander powder (omit to use curry powder)
  • teaspoon turmeric (omit to use curry powder)
  • 1 teaspoon salt (adjust to taste)

Whole Spices (Optional)

  • ½ teaspoon cumin seeds + 3 cardamoms + 1 inch cinnamon + 1 bay leaf or 1 sprig curry leaves


  • Omit if using coconut milk – To make cashew cream, soak the whole 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.

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 tomatoes and water, leave out cashew cream/coconut milk.
  • If you want to omit the cashew/coconut milk, make sure you use sweet tomatoes else your curry can turn out too tangy.
  • If you use more coconut milk you need to balance the flavors with more ground spices.


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

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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Recipe Rating

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4 stars
Yeah,good recipe but no way prep time is only 15 mins. It took me a good half hour.

5 stars
Wonderful recipe . Eat as side dish or breakfast with chappati
Good even after a few days in the fridge

5 stars
So aromatic and delicious. My husband and I love this with tamarind and jeera rice or if I’m feeling really ambitious, homemade naan.

Hi Swasthi,

I’ve just discovered your site and would like to tell you how inspiring to me it is.
Do you have any recipes using the vegetables that I am discovering at my local Indian grocery. Long Padwal, Tindora, Tinda, Turia, Dodi, to name but a few?
I’d like to make a mixed vegetable dish using these types of vegetables but can only find recipes for the individual vegetables.
I feel lucky to live in Britain and have these vegetables available to me (a welcome change from potatoes and swede) so would love to get some advice on how best to cook and enjoy them.

5 stars
A family favorite curry. Beats the meat curries I have been making. I double the spices because mine are too old. Thank you

5 stars
Love Indian food being there many Times this is a great recipe love the colours and smells of India ❤️

Hi Swasthi,
Can this be made ahead and reheated? For how long can this be stored? When is the right time to add heavy cream? TIA

Looks delish! I am excited to try this recipe. Where can I buy cashew cream?

5 stars
This curry is excellent… Perfectly flavored and the leftovers are great throughout the week. I have been making large batches of this every other week and it tastes delicious. We can’t eat corn so omit that and use spinach and paneer.

5 stars
Fabulous vegetable curry! We made this with frozen vegetables and it tastes fantastic even without coconut or cashew! My mom kept saying how tasty it is & the flavor of garam masala is amazing. Thank you!

5 stars
This is a family favorite vegetable curry and sometimes I add chicken mince or a can of chickpeas for protein. Sometimes I throw in a bag of spinach that needs to be used up. Turns out delicious every time.

5 stars
This curry was lovely and easy to make. I’ll freeze the leftovers and look forward to having it on another cold night.

I made this tonight in australia for my partner and 6 year old. FAB, we always ad sultanas to our curries to give it a sweet kick. Yummy thank you can’t wait to try more recipes from this site ???oh and I did add chicken but I would totally love it with out chicken

5 stars
I used pav bhaji masala to make this and left out cashews. My husband says he can eat this everyday. Thank you

5 stars
Amazing curry!!! Who knew a vegetable curry could taste this good. I have tried a lot of vegetable curry recipes in the past but nothing tastes as good as this one. I used cashew butter and followed the recipe exactly except for leaving out the whole spices. This recipe is a keeper!!!

5 stars
This vegetable curry was soooo… good and tastes delicious! I made a few substitutions for 2x, a can of fire roasted tomatoes instead of pureed, minced ginger garlic instead of gg paste and almond milk in place of water and cashew cream/coconut milk. This is the best curry I have made so far and freezing the leftovers for another meal.

5 stars
Absolutely fabulous way to use up reduced vegetables- I had no cashews/ nut butter and don’t like coconut milk but added a tablespoon of tahini which has worked just as well. Thank you Swathi?

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.