This Indian vegetable curry is a quick and comforting one-pot dish that also works beautifully as an Indian vegetable side dish.
With warming spices, tender veggies, and a rich tomato-based gravy, this mixed veggie curry pairs perfectly with rice, chapati, or paratha, making it a weeknight favorite in my kitchen.
Curry is a staple in my meals, and I often make this Indian veggie curry when I need to clean out my fridge. It is very simple, and you can use any vegetables you have on hand. Unlike restaurant-style curries, which are often heavy on cream and butter, this mixed vegetable curry keeps the flavors light yet satisfying.
If you're short on time but still want a quick, homemade curry, try my Instant Pot Vegetable Curry. It uses simple ingredients and comes together in no time.
Do you love Indian food? Want to recreate restaurant-style curries at home? Check out my Saag Chana, Chickpea Masala, and Makhana Masala recipes. These easy-to-make curries deliver rich, authentic flavors using clean, wholesome ingredients.
Ingredients
Mixed Vegetables: I used potatoes, carrots, green beans, cauliflower, and green peas. Substitutions: Pumpkin, zucchini, bell peppers, beetroot, and green leafy veggies.
Tomato: I used finely chopped fresh tomatoes. Substitutions: Canned tomatoes, roasted tomatoes, or tomato puree.
Onion: Finely chopped red onion will flavor the curry. Substitutions: 1 teaspoon of onion powder.
Garlic & Ginger: I used freshly grated ginger and garlic. Substitutions: Ginger garlic paste or powders.
Cumin Seeds: Whole cumin seeds will add the flavor to the curry. Substitutions: ½ teaspoon of cumin powder.
Curry Leaves: I used fresh curry leaves, they have a unique citrusy aroma and add a savory flavor to the curry. Substitutions: Dried curry leaves or bay leaf.
Kasuri Methi: For authentic Indian curry flavors, I used kasuri methi leaves. Kasuri methi is available at most Indian grocery stores and online. You can skip it also. Substitutions: ½ teaspoon of kasuri methi powder, ½ cup of fresh fenugreek leaves.
Spice powders: This recipe uses turmeric powder, red chili powder, coriander powder, and garam masala. Substitutions: Curry powder, but taste will change accordingly.
For exact ingredient quantities, see the recipe card below.
Detailed Steps
Step 1: Heat oil in a pan over medium heat. Add cumin seeds, curry leaves, ginger, and garlic once the oil is hot. Let the cumin seeds sizzle and release their flavors.
Step 2: Add finely chopped onions and sauté until golden brown.
Step 3: Add chopped tomatoes and cook until slightly soft.
Step 4: Stir in the mixed vegetables and combine well.
Step 5: Add turmeric, red chili powder, ground coriander, and salt.
Step 6: Mix well so the spices coat the veggies evenly, then add water.
Step 7: Lower the heat, cover, and let it simmer until the vegetables are tender. I cooked them on medium heat for 20 minutes.
Step 8: Once the veggies are fully cooked, add kasuri methi and garam masala.
Mix well and adjust seasoning if needed. Turn off the heat. Your delicious Indian Vegetable Curry is ready to serve.
Common FAQs
Here are answers to common questions about making this Indian vegetable curry. If you have more questions, please drop a comment. I'd be happy to help!
Reduce spiciness by adding a teaspoon of sugar, a dollop of yogurt, or a splash of coconut milk. These balance the heat without changing the flavor too much.
Add unsalted liquid like water or coconut milk to dilute the saltiness. You can also balance it with a small amount of sugar or increase the volume by adding more vegetables or cooked grains.
For a thicker consistency, mash a few cooked vegetables into the gravy or stir in a slurry of cornstarch or flour mixed with water. Let it simmer until the texture thickens.
Enhance the flavor by adding a dash of garam masala at the end or finishing with fresh cilantro. Add a pinch of cinnamon, cloves, or cardamom for an aromatic touch.
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Recipe
Mixed Vegetable Curry (Easy Indian Vegetable Side Dish for Chapati)
Rate this recipe by clicking the stars!
Ingredients
- 3 cups vegetables
- 1 cup water
- ¾ cup tomato
- ½ cup onion
- ½ teaspoon garlic grated or finely chopped
- ½ teaspoon ginger grated or finely chopped
- ½ teaspoon cumin seeds
- 10 curry leaves One sprig
- ½ teaspoon kasuri methi Dried fenugreek leaves
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- 1 tablespoon oil
- 1 teaspoon salt adjust to taste
Instructions
- Heat the oil – Heat oil over medium heat in a pan. Once hot, add cumin seeds, curry leaves, ginger, and garlic. Let the cumin seeds sizzle for a few seconds to release their aroma.
- Sauté the onions - Add finely chopped onions and cook until they turn golden brown, stirring occasionally for even cooking.
- Cook the tomatoes - Add the chopped tomatoes and cook until they soften slightly, breaking them down with a spatula.
- Add the vegetables – Stir in the mixed vegetables and mix well to coat them with the tomato base.
- Spice it up – Add turmeric, red chili powder, ground coriander, and salt. Mix everything well so the spices evenly coat the veggies.
- Simmer the curry - Pour in water, stir, and lower the heat. Cover the pan and let the curry simmer until the vegetables are tender, about 20 minutes on medium heat.
- Finish with flavor - Once the vegetables are fully cooked, add kasuri methi and garam masala. Mix well and adjust the seasoning if needed
- Serve and enjoy – Turn off the heat. Your delicious Indian Vegetable Curry is ready to serve!
Notes
- Choose your Veggies: Use any vegetables you have on hand! Seasonal produce works best for fresh flavors. Feel free to mix and match based on availability and preference. You can also use frozen veggies.
- Adjust the spice level: Reduce the red chili powder or substitute it with paprika for a mild curry.
- Gravy consistency: I used only 1 cup of water, and the curry is neither dry nor wet. For a thicker gravy, mash a few cooked veggies into the sauce and add more water.
- Creamy version: For a creamy curry, add one or two tablespoons of yogurt, cream, cashew cream, tahini, almond butter, or coconut milk.
- Protein addition: To make the curry filling enough, I sometimes add cooked chickpeas, tofu, paneer, or cooked black beans.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days and up to 2 months in the freezer. Reheat on the stovetop with a splash of water to adjust consistency, or microwave in short bursts until warm.
Maïla says
Delicious and simple recipe. Love the flavour. Thank you!