Best Mixed Veg Curry Recipe for Easy Delicious Meals

Nothing beats the comforting warmth of a homemade mixed vegetable curry, especially when it’s packed with vibrant colors, fresh veggies, and a perfect blend of spices. This best mixed veg curry recipe is a delightful way to enjoy a wholesome meal that’s both nutritious and bursting with flavors.

Whether you’re a vegetarian, vegan, or simply looking to add more vegetables to your diet, this dish is an absolute winner. The creamy tomato-based gravy infused with aromatic spices complements the medley of vegetables, making it ideal for lunch, dinner, or even meal prep.

Plus, it’s easy to customize with your favorite veggies and spice levels.

In this blog post, I’ll guide you through every step to create this delicious, hearty curry that’s sure to impress family and friends. Ready to dive into a bowl of cozy, flavorful goodness?

Let’s get cooking!

Why You’ll Love This Recipe

This mixed veg curry is a fantastic choice for several reasons. First, it’s incredibly versatile — you can swap in whatever vegetables you have on hand, making it perfect for reducing food waste.

It’s also a great way to sneak in a variety of nutrients, thanks to the colorful veggies like carrots, peas, and bell peppers.

Secondly, the spice blend is balanced to provide warmth and depth without overwhelming heat, making it approachable for all palates. The curry is also quick to prepare, coming together in under 40 minutes, which is great for busy weeknights.

Finally, it’s a comforting, filling meal that pairs beautifully with rice, naan, or even wraps. Whether you’re cooking for yourself or a crowd, this recipe delivers on taste, nutrition, and ease.

Ingredients

• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium tomatoes, pureed or finely chopped
• 1 cup cauliflower florets
• 1 cup diced carrots
• 1 cup green peas (fresh or frozen)
• 1 medium potato, peeled and cubed
• 1 medium bell pepper, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon mustard seeds
• Salt, to taste
• 1 cup coconut milk or plain yogurt (optional for creaminess)
• Fresh cilantro, chopped for garnish
• 1-1.5 cups water, as needed

Equipment

• Large deep skillet or saucepan
• Cutting board and sharp knife
• Spoon or spatula for stirring
• Measuring spoons and cups
• Blender or food processor (optional, for pureeing tomatoes)
• Serving bowl

Instructions

1. Heat the oil in a large skillet over medium heat. Add the mustard seeds and cumin seeds. When they begin to pop, add the chopped onion. Sauté until golden brown, about 5-7 minutes.
2. Add the garlic and ginger, stirring for 1-2 minutes until fragrant. Be careful not to burn the garlic.
3. Stir in the pureed or finely chopped tomatoes. Cook for 5 minutes, stirring occasionally, until the tomato mixture thickens and the oil starts separating from the masala.
4. Add the turmeric, coriander, red chili powder, and salt. Mix well to combine and cook for another 2 minutes to toast the spices.
5. Add the chopped vegetables — cauliflower, carrots, potatoes, peas, and bell pepper. Stir to coat the vegetables in the spice mixture.
6. Pour in 1 cup of water (adjust as needed) and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
7. Once vegetables are cooked, stir in the garam masala. If you like a creamier curry, add the coconut milk or yogurt now. Simmer uncovered for 5 more minutes to blend the flavors.
8. Adjust seasoning with salt or chili powder if needed. Turn off the heat and garnish with fresh cilantro before serving.

Tips & Variations

“For a richer flavor, lightly roast your spices before adding them to the curry. You can also add a splash of lemon juice at the end for a fresh tang.”

• Vegetable swaps: Feel free to add zucchini, green beans, or spinach to your curry.
• Protein boost: Toss in cooked chickpeas or paneer cubes for extra protein.
• Heat level: Adjust the red chili powder or add fresh green chilies for more spice.
• Make it vegan: Use coconut milk instead of yogurt to keep it dairy-free.
• Use fresh herbs: Mint or curry leaves added at the end can elevate the aroma.

Nutrition Facts

Serving Suggestions

This mixed veg curry is wonderfully versatile when it comes to serving options. Pair it with steaming basmati rice or fragrant jeera rice for a classic Indian meal.

For a low-carb option, serve it alongside cauliflower rice or warm, fluffy naan bread to scoop up every bit of the flavorful gravy.

It also makes a great filling for wraps or stuffed parathas for lunch on the go. For a complete protein meal, consider serving it with your favorite lentil dish, such as dal tadka or chana masala.

If you enjoy exploring different cuisines, try pairing this curry with some of the recipes on this site like the Magic Dough Recipe for homemade flatbreads or the Kosher Sushi Salad Recipe for a refreshing side.

Conclusion

This best mixed veg curry recipe is a fantastic way to enjoy a healthy, flavorful, and hearty dish that comes together with simple ingredients and straightforward steps. It’s an ideal recipe for anyone looking to add more vegetables to their meals without sacrificing taste or satisfaction.

The rich blend of spices and creamy texture ensures that every bite is deliciously comforting, making it a staple in your home-cooking repertoire.

Whether you’re cooking for a busy weeknight dinner or preparing meals ahead, this curry adapts effortlessly to your needs. Don’t forget to check out other amazing recipes on the site like the Lump Of Coal Recipe for a sweet treat or the hearty Jamaican Minced Beef Recipes for meat lovers.

Happy cooking and enjoy your flavorful journey with this vibrant mixed veg curry!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Mixed Veg Curry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and hearty mixed vegetable curry perfect for any meal. Easy to prepare with fresh spices and a creamy tomato base.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons vegetable oil”, “1 teaspoon cumin seeds”, “1 large onion, finely chopped”, “2 cloves garlic, minced”, “1 tablespoon grated ginger”, “2 medium tomatoes, pureed”, “1 teaspoon turmeric powder”, “1 teaspoon coriander powder”, “1 teaspoon garam masala”, “2 cups mixed vegetables (carrots, peas, beans, cauliflower)”, “1 cup coconut milk”, “Salt to taste”, “Fresh cilantro for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a pan and add cumin seeds until they splutter.”}, {“@type”: “HowToStep”, “text”: “Add chopped onions and saut\u00e9 until golden brown.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic and ginger, cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add tomato puree and cook until oil separates.”}, {“@type”: “HowToStep”, “text”: “Mix in turmeric, coriander, and garam masala powders.”}, {“@type”: “HowToStep”, “text”: “Add mixed vegetables and stir well.”}, {“@type”: “HowToStep”, “text”: “Pour coconut milk and simmer covered for 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and garnish with fresh cilantro.”}, {“@type”: “HowToStep”, “text”: “Serve hot with rice or naan.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “6 g”, “fatContent”: “12 g”, “carbohydrateContent”: “30 g”}}