Indian Vegetable Curry | Video

Indian vegetable curry. This classic vegetable dish features plenty of flavor – spices, cream, and lots of veggie goodness. Easy and absolutely delicious meat-free option for your vegetarian dinner!

I’ll admit that there aren’t many vegetarian dishes that can lure me into loving vegetables. Often, vegetables take a step back when it comes to creating amazing delicious dishes that are as good as their meaty counterparts. Vegetables are, in fact, a treasure trove of nutrients, and honestly, I love adding them to weekly dinner menu. And here’s a favorite from my recipe repertoire.

This Indian vegetable curry also known as mixed vegetable curry is basically a combination of vibrant and nutritious veggies in a delicious spiced sauce. While tomatoes and spices make the base of this sauce, you can customize this dish with your favorite veggies. 

Indian Vegetable Curry Recipe 

Before making the curry, fry the vegetables in a little oil to achieve a crisp texture. The vegetables in this recipe are totally customizable. A combination of potatoes, carrots, bell peppers, cauliflower and green beans is the traditional way to go, but you can easily customize with your favorites. 

Now you can make the curry. Fry some cumin seeds before adding the onions. When the onions turn brown, add garlic and ginger. Fry for a few seconds and then add tomatoes. In this recipe, you’ll need fresh tomatoes ground to a smooth purée. 

Next, add in the spices. You’ll need the classic Indian spices like ground turmeric, ground coriander and red chili powder. Give this mixture a quick stir fry. Now, add the fried veggies. Spice up with a touch of garam masala. 

Delicious Indian vegetable curry to serve with rotis or steamed rice.

More Vegetarian Recipes:

• Vegetable Cutlet | Indian Veggie Cakes 
• Vegetarian Tikka Masala 
• Vegetable Samosa 
• Vegetable Frittata 
• Korean Vegetable Pancake 
• Forminhas | Indian Veg Canapes 
• Vegetable Pot Pie
• Easy Vegetarian Chili 
• Vegan Pad Thai
• Veg Puffs | Vegetable Puffs
• Veg Momos | South Asian Veg Dumplings 
• Vegetable Spring Rolls
• Vegetable Noodles 
• Veg Korma | Mixed Vegetable Kurma

Yield: 4

Indian Vegetable Curry | Video

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Indian vegetable curry featuring vegetables cooked in lip-smacking sauce

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

Fry vegetables:

• 1 tablespoon oil
• 1 large potato, cut into cubes
• 1 carrot, cut into cubes
• 1/2 cup sliced green beans
• 1/2 cup cauliflower florets
• 1/4 cup chopped bell peppers (capsicum)

Make veg curry:

• 1 tablespoon oil
• 1/2 teaspoon cumin seeds
• 1 cup chopped onions
• 2 green chilies, sliced
• 4 garlic cloves, minced
• 1-inch ginger, minced
• 2 large tomatoes, pureed
• 1/2 teaspoon ground turmeric (turmeric powder)
• 1 teaspoon ground cumin (cumin powder)
• 1 teaspoon ground coriander (coriander powder)
• 1 teaspoon red chili powder
• 1 cup water
• 1/2 cup frozen green peas
• 1 teaspoon garam masala
• 1/2 cup heavy (thickened) cream
• 2 tablespoons coriander (cilantro) leaves
• Salt to taste

Instructions

1. To fry the vegetables, heat oil in a large frying pan or skillet over medium-high heat. Add potatoes, carrots and green beans. Sauté, stirring occasionally, for about 4 minutes. Add cauliflower and bell peppers. Sauté, stirring occasionally, for about 2 minutes. Set aside. 
2. To make the curry, heat oil in a frying pan over medium-high heat.
3. Add cumin seeds. Sauté, stirring, for a few seconds.
4. Add onions and green chilies. Sauté, stirring occasionally, for about 2-3 minutes or until browned.
5. Add garlic and ginger. Sauté, stirring occasionally, for about 1 minute or until aromatic.
6. Add tomatoes. Sauté, stirring, for about 2-3 minutes.
7. Add ground turmeric, ground cumin, ground coriander and red chili powder. Sauté, stirring, for one minute.
8. Add water, vegetables, green peas, garam masala, cream and coriander (cilantro) leaves. Season with salt. S
9. immer for about 3 minutes.
10. Garnish with more coriander (cilantro) leaves if you like. 

Notes

• You can substitute cream with coconut milk or cashew nut paste
• Customize this recipe with other vegetables like mushrooms, broccoli and sweet potato 

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 228Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 195mgCarbohydrates 36gFiber 7gSugar 10gProtein 6g

The nutritional data is for information purposes only

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