Chinese Mix Veg Curry Recipe Easy and Flavorful Guide

If you’re craving a vibrant, flavorful dish that’s both healthy and satisfying, this Chinese Mix Veg Curry recipe is exactly what you need. Combining colorful vegetables with aromatic spices, this curry offers a delightful fusion of Chinese cooking techniques and Indian-inspired flavors.

Whether you’re a seasoned cook or just starting out, this recipe is simple to follow and quick to prepare, making it perfect for weeknight dinners or meal prep. Packed with nutrients and bursting with taste, this dish will surely become a favorite in your household.

Plus, it’s entirely vegetarian and easily adaptable to suit your preferences.

Embrace the perfect balance of spice, tang, and umami with this versatile curry that pairs wonderfully with steamed rice or noodles. Ready to dive into a bowl of comfort and health?

Let’s get cooking!

Why You’ll Love This Recipe

This Chinese Mix Veg Curry combines the best of both worlds: the colorful crunch of fresh vegetables and the rich, warming spices of curry. It’s:

• Nutritious: A powerhouse of vitamins, minerals, and fiber from a variety of fresh vegetables.
• Quick and Easy: Ready in under 30 minutes, perfect for busy days.
• Customizable: Use whatever veggies you have on hand or prefer.
• Vegetarian and Vegan Friendly: No animal products needed, but still packed with flavor.
• Perfect for Meal Prep: Holds up well in the fridge and tastes even better the next day.

Ingredients

• 2 tablespoons vegetable oil (or any neutral oil)
• 1 teaspoon mustard seeds
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 green chili, finely chopped (adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon soy sauce
• 1 cup chopped cabbage
• 1 cup sliced bell peppers (red, yellow, or green)
• 1 cup diced carrots
• 1 cup green beans, chopped
• 1 cup broccoli florets
• 1 medium tomato, chopped
• 1/2 cup water (or vegetable broth)
• Salt to taste
• Fresh coriander leaves for garnish
• Optional: 1 teaspoon chili sauce or Sriracha for extra heat

Equipment

• Large skillet or wok
• Cutting board and sharp knife
• Grater or microplane (for ginger)
• Measuring spoons
• Wooden spoon or spatula
• Serving bowl

Instructions

1. Heat the oil: In a large skillet or wok, warm the vegetable oil over medium heat.
2. Toast the mustard and cumin seeds: Add the mustard seeds and cumin seeds. Let them crackle for about 30 seconds to release their aroma.
3. Sauté aromatics: Add the sliced onion, minced garlic, grated ginger, and chopped green chili. Cook until onions are translucent and soft, about 5 minutes.
4. Add spices: Stir in the turmeric, coriander powder, and garam masala. Cook for 1 minute, stirring constantly to prevent burning.
5. Add vegetables: Add the chopped cabbage, bell peppers, carrots, green beans, and broccoli florets to the pan. Stir well to coat the vegetables with the spices.
6. Simmer with tomato and liquid: Add the chopped tomato and soy sauce, stir everything together. Pour in 1/2 cup water or vegetable broth, cover the pan, and let the vegetables cook for 8-10 minutes or until tender but still crisp.
7. Season and finish: Add salt to taste. If you like some heat, stir in chili sauce or Sriracha at this stage. Cook uncovered for an additional 2 minutes to let excess moisture evaporate.
8. Garnish and serve: Remove from heat, sprinkle with fresh coriander leaves, and serve hot with steamed rice or noodles.

Tips & Variations

Tip: To keep the vegetables crisp and colorful, avoid overcooking. Stir-fry and simmer just enough to soften while retaining their crunch.

• Mix it up: Use any combination of your favorite vegetables such as snap peas, baby corn, or zucchini.
• Add protein: Toss in tofu cubes, paneer, or cooked chickpeas to make it more filling.
• Make it creamy: Stir in a few tablespoons of coconut milk or cashew cream at the end for a richer curry.
• Spice level: Adjust the amount of green chili and chili sauce according to your taste preferences.
• Make it gluten-free: Use tamari instead of soy sauce for a gluten-free option.

Nutrition Facts

Serving Suggestions

This Chinese Mix Veg Curry is wonderfully versatile when it comes to serving. Here are some great ideas:

• Steamed Jasmine or Basmati Rice: The classic pairing that soaks up all the delicious curry flavors.
• Fried Rice: For a more filling meal, serve alongside or mix into fried rice.
• Asian Noodles: Toss with cooked noodles for a quick stir-fry dish.
• Flatbreads: Serve with naan or roti for a fusion twist.
• As a side dish: Pair it with grilled meats or tofu for a balanced plate.

For more vibrant vegetable recipes, check out our Thelma Sanders Squash Recipe and Passover Zucchini Kugel Recipe. If you’re interested in adding some protein options to your meals, the Pcos Chicken Recipes might inspire your next dish.

Conclusion

This Chinese Mix Veg Curry is a delightful, healthy, and easy-to-make dish that brings together the best of Asian flavors with the comforting warmth of curry spices. Perfect for weeknight dinners or meal prepping for the week, this recipe offers endless flexibility with vegetables, spice levels, and serving options.

Not only does it satisfy your taste buds, but it also nourishes your body with a rainbow of veggies and essential nutrients.

Whether you’re cooking for yourself, family, or friends, this mix veg curry is a crowd-pleaser that can fit into any meal plan or diet. Give it a try and enjoy a bowl full of vibrant flavors and textures.

Happy cooking!

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