Mix Veg Curry (Spiced Mixed Vegetable Curry)
A hearty, budget-maximizing curry of seasonal mixed vegetables in a fragrant tomato-onion gravy — the ultimate Indian fridge-cleanout recipe with great nutrition.
15mPrep
25mCook
4Servings
195Calories
7gProtein
Ingredients
- 1 cupsmixed vegetables (carrot, potato, peas, beans, cauliflower)
- 1 mediumonion, diced
- 1 mediumtomatoes, pureed
- 1 tbspgarlic-ginger paste
- 1 tspcoriander powder
- 1 tspgaram masala
- 1 tspturmeric
- 1 tspred chili powder
- 1 tbspoil
- 1 tbspcream or coconut milk (optional)
- 1 tspsalt
Ingredients
- 4 cups mixed vegetables (carrot, potato, peas, beans, cauliflower)
- 2 medium onion, diced
- 2 medium tomatoes, pureed
- 2 tbsp garlic-ginger paste
- 1 tsp coriander powder
- 1 tsp garam masala
- 0.5 tsp turmeric
- 0.5 tsp red chili powder
- 3 tbsp oil
- 3 tbsp cream or coconut milk (optional)
- 1.5 tsp salt
Instructions
- Steam or parboil all vegetables until 80% cooked; set aside.
- Heat oil; sauté onion until golden brown, about 8 minutes.
- Add garlic-ginger paste and cook 2 minutes; add tomato puree and all spices.
- Cook the masala until oil separates, about 8 minutes.
- Add parboiled vegetables and half cup water; bring to boil.
- Simmer 8 minutes until vegetables are tender and gravy thickens.
- Stir in cream or coconut milk if using; serve with chapati or rice.