Mixed Vegetable Curry (Easy Indian Vegetable Side Dish for Chapati)

A bowl of Indian vegetable side dish - veggie curry garnished with fresh mint, served with a side of curry leaves on a striped napkin.

Mixed Vegetable Curry (Easy Indian Vegetable Side Dish for Chapati)

5 from 1 vote

A quick and easy veggie curry recipe made with mixed vegetables and Indian spices. This flavorful curry makes a perfect Indian vegetable side dish for rice, roti, or chapati.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Sravanthi Chanda

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.

Nutrition