20-minute One pot Vegetable Curry. This easy-to-follow Indian Vegetarian Curry recipe is made with earthy rich spices. This hearty mixed vegetable curry is perfectly spiced, deeply flavorful and bursting with simplicity. Tested to perfection and 100 % delicious!
This is my my favorite go-to dinner recipe. It is not only super simple to make but also adjustable to infinite. I serve it with Jeera Rice for a wholesome hearty meal. My kids love it with the naan to scoop up the curry and soak up all the delicious sauce.
You can customize the vegetable curry recipe based on your taste preferences and ingredient availability. Feel free to mix and match vegetables according to what’s in season or what you have on hand. Additionally, you can adjust the level of spiciness by adding more or less chili powder or garam masala.
Why You will Love
Quick and Easy: With a cooking time of just 20 minutes and minimal prep work, this Indian vegetable curry is perfect for busy weeknights when you need a delicious meal on the table fast. It’s a one-pot wonder, making cleanup a breeze.
Bursting with Flavor: This curry is packed with a medley of vegetables and garam masala aromatic spice mix. It makes perfect homely everyday meal.
Versatile: Whether you’re vegan, gluten-free, soy-free, or nut-free, this recipe has got you covered. Plus, it’s packed with nutritious ingredients, making it a wholesome choice for the whole family.
Simplicity: This dish is remarkably easy to prepare, requiring just a handful of ingredients and minimal cooking steps. With basic chopping skills and a few common spices, anyone can whip up a delicious mixed vegetable curry in no time.
Ingredients
Veggies : I used onion, potatoes, tomatoes, cauliflower, bell peppers and frozen peas. You can make this curry using frozen mixed vegetables too. Feel free to use other vegetables like carrots, green beans, broccoli, zucchini, butternut squash, mushrooms and sweet potatoes.
Spices and aromatics : The sauce (gravy as it’s popularly called in Indian cooking) is the star of this recipe. I use minced ginger and garlic for classic aromatic curry. Cumin seeds, Garam Masala, red chili powder (cayenne pepper) and turmeric powder are rest of the spices. Kasuri methi ( dried fenugreek leaves) add distinctive curry taste.
Oher Ingredients: Cooking Oil, Salt and pepper along with lime juice or lemon juice and fresh cilantro (coriander ) leaves round up the ingredients. As you can see, all ingredients are pantry staples.
✨ Optional : You can add cooked chickpeas, tofu or tempeh for additional plant protein boost. A cup of coconut milk can make this curry nice and creamy. You can garnish it with drizzle of heavy creamy, coconut cream or freshly grated coconut for additional deliciousness.
💡Pro Tip : Garam masala is star flavoring ingredient. Choose best quality and freshest garam masala powder. If you want to make curry recipe with curry powder instead, use Thai curry paste, red curry paste or Curry Powder.
How to Make Vegetable Curry
- Prep your vegetables: Wash, peel, and chop your vegetables into bite-sized pieces. Dice the onion, mince the garlic, and grate the ginger. Remove the seeds form red bell pepper.
- Heat oil in a large skillet or pot over medium heat. Scatter cumin seeds and let them splutter. Add the diced onion and sauté until translucent. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Add turmeric powder, garam masala and chili powder. Toast the spices for a minute to enhance their flavors.
- Toss in your chopped vegetables and coat them with the aromatic spice mixture.
- Pour in diced tomatoes or tomato sauce and water. Stir well to combine.
- Bring the curry to a gentle simmer and let it cook covered for about 10-15 minutes, or until the vegetables are tender and the flavors have melded together. Slightly mash few potato pieces for thicker, creamier texture.
- Taste and adjust the seasoning with salt as needed. Turn off the heat.
- Once cooked, add crushed kasuri methi and lemon juice stir well. Garnish with fresh cilantro for a burst of freshness and color. Serve and enjoy !
Storage
Refrigeration: Allow the curry to cool completely before transferring it to an airtight container. Properly stored, mixed vegetable curry will last in the refrigerator for up to 3-4 days.
Freezing: If you have leftovers or want to make a batch ahead of time, mixed vegetable curry freezes well. Once cooled, portion the curry into freezer-safe containers or resealable bags. Leave some room for expansion as the curry freezes. It can be stored in the freezer for up to 3 months.
Thawing and Reheating: To thaw frozen mixed vegetable curry, transfer it to the refrigerator and let it thaw overnight. Alternatively, you can reheat it directly from frozen on the stovetop over low heat, stirring occasionally until heated through. You can also microwave it in short intervals, stirring in between, until thoroughly heated.
Quality: While vegetable curry can be refrigerated or frozen, keep in mind that the texture of some vegetables may change upon reheating. Root vegetables like potatoes and carrots may soften slightly, but the flavors will still be delicious.
Meal Prep: Consider meal prepping by making a large batch of mixed vegetable curry and portioning it into individual servings for quick and easy meals throughout the week. Store these pre-portioned servings in the refrigerator for quick lunches.
Serving Suggestions
Serve your mixed veg curry over fragrant basmati rice alongside warm naan bread accompanied by refreshing yogurt raita or side of pickles.
Vegetable curry recipes
- Achari Paneer
- Indian Jackfruit Curry
- Chickpea Coconut Curry – our reader favorite
- Aloo Matar – Potato and Peas Curry
- Dum Aloo – Baby Potato Curry
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📖 Recipe
Vegetable Curry
Equipment
Ingredients
Curry Seasoning
- 1 Tablespoon cooking oil
- 1 teaspoon cumin seeds
- ½ teaspoon Turmeric Powder
- 1 teaspoon red chili powder adjust per taste
- 1 Tablespoon garam masala
- 1 Tablespoon ginger garlic paste
Curry Vegetables
- 1 Onion diced
- 2 medium potatoes peeled and dices
- 2 cup cauliflower florets
- 1 red bell pepper seeded and diced
- ¾ cup frozen peas
- 1 cup tomato crushed
- 1 teaspoon Kasuri Methi dried fenugreek leaves , crush on palm before adding
- Salt and pepper per taste
- 1 Tablespoon lime or lemon juice
- Chopped Cilantro for garnish
Instructions
- Prep your vegetables: Wash, peel, and chop your vegetables into bite-sized pieces. Dice the onion, mince the garlic, and grate the ginger. Remove the seeds form red bell pepper.
- Heat oil in a large skillet or pot over medium heat. Scatter cumin seeds and let them splutter. Add the diced onion and sauté until translucent. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Add turmeric powder, garam masala and chili powder. Toast the spices for a minute to enhance their flavors.
- Toss in your chopped vegetables and tomatoes and mix well to coat everything with the aromatic spice mixture. Add water and stir.
- Bring the curry to a gentle simmer and let it cook covered for about 10-15 minutes, or until the vegetables are tender and the flavors have melded together. Slightly mash few potato pieces for thicker, creamier texture.
- Taste and adjust the seasoning with salt as needed. Turn off the heat.
- Once cooked, add crushed kasuri methi and lemon juice. Stir well. Garnish with fresh cilantro for a burst of freshness and color. Serve and enjoy !
Notes
How to Make Vegetable Curry In Instant Pot?
Press SAUTE and add oil. Start by sautéing onions, garlic, and ginger directly in the Instant Pot using the Sauté function until they’re fragrant. Next, add your favorite vegetables, spices, crushed tomatoes, and water to the pot. Stir well. Close the lid, set the Instant Pot to pressure cook for about 5 minutes, then allow the pressure to release naturally. Once done, give it a good stir, and your flavorful curry is ready to be enjoyed with rice or naan bread.Nutrition
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