Easy Indian Vegetable Curry

Easy Mixed Vegetble Curry #myvegetarianfamily

Indian Vegetable Curry: Easy to make, Ready in Under 30 minutes

As the mother and cook in my vegetarian home, I rely heavily on spices to flavor up our dishes.  I shy away (as much as possible) from using lots of fats and sugars to enhance the flavor of a dinner meal.  I save that for treats like brownies! Therefore, I tend to gravitate towards dishes that pack in lots of flavors from ground spices.  That perfect combination is found in the most traditional, ethnic dishes.  This website was actually born out of my passion for sharing with people the joy of cooking with Indian spices.  I have been working and testing combinations of flavors to bring you an easy Indian vegetable curry that you can use vegetables you have in your kitchen and come up with a fantastic, healthy, flavorful, one pot dinner.

Homemade Easy Indian Vegetable Curry #myvegetarianfamily

Vegetables Simmered in Traditional Indian Spices

You start with ground spices of turmeric, red chili pepper powder, garam masala, cumin, and coriander.  Add to that fresh onion, tomato, ginger, and 3 cups of any vegetables you have in your refrigerator or freezer.  I used cauliflower, green beans, and a peas & carrots mixture.  I always have organic frozen veggies stocked away in the freezer for dinners like this.  The beauty of this dish is that the base of this Easy Indian Vegetable Curry can be used with any combination of veggies or even add beans or tofu with it.  Excellent dinner choice for anyone trying to lose (or maintain!) their weight.Homemade Indian Vegetable Curry Easy Delicious

Restaurant Style Indian Vegetable Curry

What are you waiting for? No need to hunt for the perfect Indian restaurant curry dish any more.  Now you can Indian Vegetable Curry right in your own kitchen! Pair it with Basmati Rice or Indian breads such as roti, naan, or chapati and you have an authentic Indian meal.  Love Indian Vegetable Curry and want to make other Indian dishes too? Try this Masoor Lentils or  Indian Potatoes With Peas or even my recipe for the very traditional dish of Dal Tadka.

Homemade Indian Vegetable Curry Easy Delicious

Perfect for busy nights, make double for guests coming by, and leftovers can go in the lunch box. Important to keep these and other staple items in your kitchen so that you can have an Indian Vegetable Curry to whip up on a busy night that is healthy and delicious (need ideas on vegetarian kitchen essentials? start here).

Leave a comment below and let me know what other Indian dishes you want to learn how to make!

You can always find me on Instagram @myvegetarianfamily

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Easy Indian Vegetable Curry
Mixed vegetables simmered in traditional Indian spices yielding a distinctive, appetizing, healthy dinner that you can cook right in your own kitchen in under 30 minutes!
Indian Curry With Mixed Vegetables
Votes: 2
Rating: 5
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 1 tbsp Oil avocado, canola, or coconut
  • 2 dried Whole Red Dried Chillies
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • 2 Onions chopped small
  • 1/2 tsp Grated Ginger or Ginger Paste
  • 1 tsp ground turmeric
  • 1/2 tsp Red Chile Pepper Powder
  • 1 tsp Coriander powder
  • 1 tsp Garam Masala
  • 1/2 tsp Cumin Powder
  • 2 tbsp Tomato Paste
  • 3 cups Water
  • 2 cups Fresh Diced Tomatoes
  • 1 cup Fresh or Frozen Cauliflower
  • 1 cup Fresh or Frozen Green Beans
  • 1 cup Fresh or Frozen Peas and Carrots
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 1 tbsp Oil avocado, canola, or coconut
  • 2 dried Whole Red Dried Chillies
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • 2 Onions chopped small
  • 1/2 tsp Grated Ginger or Ginger Paste
  • 1 tsp ground turmeric
  • 1/2 tsp Red Chile Pepper Powder
  • 1 tsp Coriander powder
  • 1 tsp Garam Masala
  • 1/2 tsp Cumin Powder
  • 2 tbsp Tomato Paste
  • 3 cups Water
  • 2 cups Fresh Diced Tomatoes
  • 1 cup Fresh or Frozen Cauliflower
  • 1 cup Fresh or Frozen Green Beans
  • 1 cup Fresh or Frozen Peas and Carrots
Indian Curry With Mixed Vegetables
Votes: 2
Rating: 5
You:
Rate this recipe!
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Instructions
  1. Heat oil in a medium size pot or pan on medium heat, add mustard seeds, cumin seeds, and dried red chillies.
  2. Once the mustard seeds begin to 'pop', add onions and salt. Cook on medium-high heat for 5 minutes until onions are translucent, do not brown or burn onions
  3. Add ginger, cook for an additional 1 minute stirring constantly
  4. Add turmeric, red chili pepper powder, garam masala, cumin, and coriander powder, cook for 2 minutes
  5. Add tomato paste and 1 cup water and stir until paste dissolves. Once dissolved, add in the other 2 cups water and tomatoes and cook for 2-3 minutes before adding in fresh or frozen vegetables
  6. Add in vegetables, lower heat to medium-low, cover and cook for 5 minutes or until vegetables are tender but do not overcook or they will become mushy.
  7. At this time, taste test for salt and spice, add more spice if desired or salt if that is what you like. Serve with basmati rice or Indian breads (naan, roti, chapati). Leftovers can be stored in airtight container in refrigerator for 5 days and make a perfect lunch!
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