Mixed Vegetable Curry Recipe

Name: Mixed Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers); 3 medium onions, sliced; 6 tablespoons oil; 6 green cardamoms; 6 whole cloves; 1 1/2 inches cinnamon sticks; 3 green chilies, slit; 3 teaspoons ginger, cut into strips (juliennes); 1 1/2 teaspoons black peppercorns, coarsely crushed; 3 cups coconut milk (canned unsweetened coconut milk is available in Asian markets); 3 cups water; 3 -5 curry leaves; salt

Servings: persons

6 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers)
3 medium onions, sliced
6 tablespoons oil
6 green cardamoms
6 whole cloves
1 1/2 inches cinnamon sticks
3 green chilies, slit
3 teaspoons ginger, cut into strips (juliennes)
1 1/2 teaspoons black peppercorns, coarsely crushed
3 cups coconut milk (canned unsweetened coconut milk is available in Asian markets)
3 cups water
3 -5 curry leaves
salt

1
Heat the oil in a pan on medium level till it is hot.
2
Add the green cardamoms, cloves and cinnamon.
3
Fry for a few seconds.
4
Now add the green chilli (es), ginger and the sliced onions.
5
Saute on medium heat for 3 minute (s) or till the onions are transparent and soft.
6
Add the mixed vegetables, curry leaves, salt and water.
7
Cover and cook on low heat for 20 minutes or till the vegetables are cooked.
8
Add the peppercorns and the coconut milk.
9
Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute (s).

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers), 3 medium onions, sliced, 6 tablespoons oil, 6 green cardamoms, and more.

Yes, Mixed Vegetable Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mixed Vegetable Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions