Mixed Vegetable Masala Curry

This mixed vegetable masala curry combines colorful vegetables with aromatic spices to create a rich and creamy curry. This plant-based dish is bursting with flavors and easy to prepare, making it a perfect choice for a satisfying meal.

As a vegan, I eat a lot of vegetables. I prefer recipes that don’t require much time in the kitchen and can be adapted to whatever ingredients I have.

After a week of cooking, I often end up with various vegetables I do not know how to use. When that happens, I turn to this recipe.

This mixed vegetable masala curry is my go-to dish for using leftover vegetables in the fridge, and it also makes a fantastic family-friendly meal.

Other favorites with mixed veggies that make tasty and healthful dinners are Vegetable Stew, Biryani, Vegetable Patties, Indian Sambar, Vegetable Lo Mein, and Stir-Fried Veggies In Orange Sauce.

About Mixed Vegetable Masala Curry!

Mixed Veg Masala Curry is a simple North Indian curry dish made with an array of fresh vegetables in an onion-tomato sauce seasoned with spices and herbs. 

I have veggies like carrots, peas, beans, potatoes, cauliflower, and bell peppers. However, this dish is totally flexible and may be simply expanded, as well as combined with different vegetables. For instance, depending on personal desire, veggies including broccoli, tofu, eggplant, mushrooms, and snow peas can also be added. In order to keep things simple and not overpower it, I have left off these vegetables.

I really like that this dish cooks the veggies in their own juices.

Even though it may require some time to cook, this curry dish is quite easy to make. A little patience, a few staple spices, and some quality vegetables are all you need! And because everything is cooked in one pot, cleanup is a breeze.

Additionally, the dish can be made with any desired consistency, such as a dry version or a thick curry. Personally, I prefer a semi-thick gravy, so I’m going to share this recipe.

This vegetable curry, commonly referred to as sabji, is a popular side dish in every Indian restaurant and a staple in most Indian homes. This one-pot recipe for mixed vegetables is a great side dish to go with roti, naan, paratha, poori, or even rice.

Every family has a different recipe for mixed vegetables; the ingredients, spices, and consistency ( dry or gravy) can vary, but the recipe stays the same.

Why You Should Try This Mix Veg Masala Curry?

  • This one-pot dish is a simple curry or sabzi recipe that is prepared mainly with a choice of vegetables.
  • This delicious curry is creamy, comforting, flavorful, gluten-free, vegetarian, and vegan.
  • This restaurant-style mixed vegetable curry recipe is a tasty and simple method to increase your intake of vegetables.
  • It fills up your tummy and warms your heart.
  • This is a highly adaptable curry recipe; you may make it using leftover mixed vegetables from your fridge (It can be prepared with almost any vegetables you like or have on hand), with gravy or without, creamy (like in this version I shared), or without cream.
  • Homemade food is always healthy.
  • This north Indian-style mixed vegetable curry recipe for rice or chapati has flavors from all the veggies.

Ingredients

  • Mixed vegetables: I went with carrots, beans, bell peppers, peas, and cauliflower, as they all work well in curry dishes, but feel free to use your favorite veggies or whatever you have on hand. 
  • Onions: Onions form the base of any delicious curry dish.
  • Tomatoes: I have used fresh, chopped tomatoes, but you can use store-bought tomato puree for extra flavor and color.
  • Green chilies: for adding heat and flavor. Adjust to your spice preference.
  • Cashews: You can enhance the flavor of this mixed vegetable curry by adding your preferred dry fruits, such as cashews, walnuts, or even pumpkin seeds. I used cashews for a rich restaurant-style taste.
  • Oil: Any oil you prefer.
  • Spices: I use basic Indian spices like cumin seeds, dry red chilies, turmeric, coriander powder, garam masala, and salt. 
  • Coconut milk or coconut cream: For a creamy curry.

How To Make Mixed Vegetable Masala Curry?

  1. In a pan, heat 1 tablespoon of oil on medium heat and sauté the chopped onions, cumin seeds, dry red chilies, tomatoes, green chilies, and cashews until the onions are translucent and the tomatoes are softened.
  2. Allow the mixture to cool slightly, and then blend it into a smooth curry paste using a blender or food processor.
  3. In the same pan, add the remaining oil and fry the mixed vegetables for a few minutes until they are lightly cooked but still crisp.
  4. Add the curry paste to the pan along with turmeric powder, coriander powder, garam masala, and salt. Stir well to coat the vegetables evenly with the aromatic spices.
  5. Pour in the coconut milk or cream, which will lend a creamy texture and a subtle coconut flavor to the curry.
  6. Let the curry simmer on low heat for about 10 minutes, allowing the flavors to meld together and the vegetables to become tender.
  7. Once the mixed vegetable curry is ready, serve it hot with steamed rice, naan, or any bread of your choice, and enjoy the delightful fusion of vegetables and spices in every bite!

Serving Suggestions

Serve this mix of vegetable curry hot with additional cream drizzled on top and fresh chopped coriander leaves sprinkled on top as garnish. It is delicious with rice, naan, or roti.

My kids adore this mixed vegetable dish with steamed Brown Jasmine rice and a side salad such as Kachumbari, Asian Cucumber Salad, or Spring Mix Salad. Easy, delicious, and quite fulfilling!

Tips

  • To ensure that the vegetables cook evenly, chop them into small to medium-sized pieces.
  • Always use fresh spices for the finest results. It’s advisable to purchase a new spice bottle if the spice powder smells musty or if there isn’t much of an aroma when you open it.
  • To keep the curry nut-free, you can omit cashews.
  • Since garam masala enhances the overall flavor of the food by working on an aromatic level, it is best to add it towards the end of the cooking process. So add a little and give your curry a quick toss before serving to bring out all the wonderful flavors.
  • If you find that the curry has too much water, take off the lid and continue cooking until the desired consistency is achieved and all of the water has drained out. Add extra water, cover, and simmer the vegetables longer if the curry seems dry and they are still uncooked.
  • Pick some refreshing toppings that go well with the deep, spicy flavor of your curry, such as sliced bananas for a throwback to the 1970s, cucumbers, tomatoes, onions, and plain yogurt with fresh coriander!

Leftover Storage

Any leftovers can be kept in the fridge for a day or two. In a pan, reheat until ready to serve. When reheating gravy, a few drops of water can be added if it has thickened. Take caution when reheating to avoid overcooking the vegetables.

Variations

  • Other vegetables, such as cabbage, mushrooms, broccoli, spinach, eggplant, and zucchini, can also be used.
  • For added nutrition and satiety, you can also add tofu.
  • To further enhance the flavor profile, add 1 teaspoon of ginger-garlic paste or dried fenugreek leaves (kasuri methi).
  • On occasion, I like adding cooked chickpeas as well for extra protein.
  • You can add red chili powder to make this curry spicier.

Check out my other Indian curries and sabzi recipes:

Frequently Asked Questions

Which Vegetables Are Best To Use In A Mix-Veg Recipe?

I usually use hearty vegetables like cauliflower, potatoes, carrots, beans, and green peas when making this curry. Still, feel free to use any veggies you happen to have on hand. Simply add the vegetables according to their cooking periods. Vegetables that take longer to cook, such as potatoes and cauliflower, should be added first; spinach, on the other hand, should be added in the final few minutes.

Is it possible to prepare mixed veggie curry in advance?

I would advise against making the curry ahead of time because freezing it significantly ruins the flavor. Furthermore, reheating the vegetables can cause them to go pasty and mushy.

Why is my curry not tasty?

Low-quality ingredients, undercooking, or insufficient seasoning or spices might all lead to the reduced flavor you’re experiencing.

What Makes A Tasty Curry?

Perhaps the most beloved ingredients in Indian cooking are garlic and ginger. These two aromatic ingredients work together to create an aroma that is essential to many Indian curry recipes and gives most Indian dishes a beautiful depth and complexity.

Can I Use Frozen Vegetables To Make A Mixed Vegetable Curry?

Yes, frozen vegetables can be used, and doing so will significantly save prep time.

How Should Leftover Mixed Veggie Curry Be Stored?

Let the remaining curry cool fully before storing it in the fridge for two to three days in an airtight container. Before serving, reheat in a pan on the stovetop or the microwave until well warm. When chilled, the curry gets thicker, and when heated, it gets softer. As necessary, adjust the consistency with water.

Give this recipe a try. I hope you like and enjoy this Mix Veg Masala Curry. And, don’t forget to share your feedback in the comments!

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Mix vegetable masala curry in grey bowl on a grey and white concrete background

Mixed Vegetable Masala Curry

Mixed Vegetable Masala Curry" combines colorful vegetables with aromatic spices to create a rich and creamy curry. This plant-based dish is bursting with taste and easy to prepare, making it a perfect choice for a satisfying meal.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: mix veg masala curry, mixed vegetable curry
Prep Time: 20 minutes
Cook Time: 55 minutes
Servings: 6 People
Calories: 231kcal

Equipment

Ingredients

  • 2 cups mixed vegetables carrots, beans, bell peppers, peas, cauliflower, etc.
  • 2 onions chopped
  • 1 teaspoon cumin seeds
  • 3 dry red chilies adjust to your spice preference
  • 3 tomatoes chopped
  • 3 green chilies adjust to your spice preference
  • 1/4 cup cashews
  • 2 tablespoons oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 1 cup coconut milk or coconut cream

Instructions

  • In a pan, heat one tablespoon of oil and sauté the chopped onions, cumin seeds, dry red chilies, tomatoes, green chilies, and cashews until the onions are translucent and the tomatoes are softened.
  • Allow the mixture to cool slightly, and then blend it into a smooth curry paste using a blender or food processor.
  • In the same pan, add the remaining oil and fry the mixed vegetables for a few minutes until they are lightly cooked but still crisp.
  • Add the curry paste to the pan along with turmeric powder, coriander powder, garam masala, and salt. Stir well to coat the vegetables evenly with the aromatic spices.
  • Pour in the coconut milk or cream, which will lend a creamy texture and a subtle coconut flavor to the curry.
  • Let the curry simmer on low heat for about 10 minutes, allowing the flavors to meld together and the vegetables to become tender.
  • Once the mixed vegetable masala curry is ready, serve it hot with steamed rice, naan, or any bread of your choice, and enjoy the delightful fusion of vegetables and spices in every bite!
  • Bon appétit!

Notes

Variations:
1. Protein Boost: Add plant-based proteins like tofu or tempeh to make the curry more filling and nutritious. Cut the tofu or tempeh into bite-sized pieces and sauté them along with the veggies.
2. Indian Spices: For an authentic Indian flavor, you can add spices like cinnamon, cardamom, or cloves to the curry paste while blending. These spices will lend a warm and aromatic touch to the dish.
3. Thai Twist: Add a tablespoon of red curry paste and a splash of lime juice to give the curry a Thai-inspired twist. Garnish with fresh cilantro, and serve with jasmine rice for a fusion of flavors.
4. Mediterranean Flair: Incorporate Mediterranean flavors by adding a teaspoon of ground cumin, a dash of paprika, and some sliced black olives. Serve with couscous or quinoa for a unique variation.
5. Creamy Nut Butter: For a nutty twist, add a spoonful of peanut or almond butter to the curry paste before blending. It will add depth to the flavors and create a creamy consistency.
6. Spinach or Kale Addition: Boost the nutritional content by adding a handful of fresh spinach or kale leaves to the curry during the last few minutes of cooking. It will wilt and blend beautifully with the other veggies.
7. Tomato Twist: Enhance the tanginess by using a tablespoon of tomato paste along with the fresh tomatoes while making the curry paste. This will intensify the tomato flavor and give the dish a richer color.
Remember, cooking is an art, and these tips and variations are meant to inspire your creativity in the kitchen. Don’t be afraid to experiment and tailor the recipe to suit your taste preferences and dietary needs. Enjoy your culinary adventure with mix veg masala curry!

Nutrition

Calories: 231kcal | Carbohydrates: 21g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 117mg | Potassium: 465mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3598IU | Vitamin C: 21mg | Calcium: 45mg | Iron: 3mg

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