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Mixed Vegetable Curry

Mixed Vegetable Curry
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
  1. 1 large onion quartered
  2. 3 medium-sized tomatoes quartered
  3. 2 green chilies (reduce if you want less heat)
  4. 5 cloves garlic
  5. 1" piece of ginger
  6. 3 tbsp vegetable/ canola/ sunflower cooking oil
  7. 2 tsp coriander powder
  8. 1 tsp cumin powder
  9. 1/2 tsp red chili powder (optional)
  10. 1/4 tsp turmeric powder
  11. 1 tsp garam masala
  12. 500 gms chunky, mixed frozen vegetables - for example, cauliflower, broccoli, beans, corn,
  13. peas.
  14. Salt to taste
  15. 4 tbsp thick unsweetened yogurt (must not be sour), whisked till smooth
  16. Chopped fresh coriander to garnish
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  1. Thaw the vegetables completely. I like to do this by setting them out on a plate for some time. You could thaw them in the microwave but I find that this makes them mushy.
  2. While the vegetables are thawing, put the quartered onion, tomatoes, green chilies, ginger, and garlic into a food processor and grind into a smooth paste. There is no need to add any water to this while grinding as the juices from the tomatoes will provide sufficient liquid.
  3. Heat the cooking oil in a deep pan on medium heat. When hot, add the above mixture and all the powdered spices including the garam masala.
  4. Stir and fry/ sauté till the oil begins to separate from the masala. Stir often to prevent the masala from sticking and/ or burning. You may even need to sprinkle some water every now and then to prevent the masala from sticking and burning.
  5. When the masala is done (as above), add the mixed vegetables and stir gently. Season with salt to taste and add half a cup of warm water. Cook till the vegetables are tender but not pulpy/ overcooked. Remove from heat and stir in the yogurt till fully blended.
  6. Garnish with chopped fresh coriander and serve with Jeera Rice, plain rice, hot Chapatis or Parathas!
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