Mixed Vegetable Curry Recipe

Name: Mixed Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon oil; 1/2 teaspoon black mustard seeds; 1/2 teaspoon cumin seeds; 1 onion thinly sliced; 2 curry leaves; 1 green chili fresh, finely chopped; 1 inch fresh ginger piece of, finely chopped; 2 tablespoons curry paste; 1 cauliflower small, broken into florets; 1 large carrot thickly sliced; 4 ounces green beans cut into 1 inch lengths; 1/4 ground turmeric; 1/4 teaspoon chili powder; 1/2 teaspoon salt; 2 tomatoes finely chopped; 1/2 cup frozen peas thawed; 2/3 cup vegetable stock; fresh curry leaves for garnish, optional

Servings: persons

1 tablespoon oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 onion thinly sliced
2 curry leaves
1 green chili fresh, finely chopped
1 inch fresh ginger piece of, finely chopped
2 tablespoons curry paste
1 cauliflower small, broken into florets
1 large carrot thickly sliced
4 ounces green beans cut into 1 inch lengths
1/4 ground turmeric
1/4 teaspoon chili powder
1/2 teaspoon salt
2 tomatoes finely chopped
1/2 cup frozen peas thawed
2/3 cup vegetable stock
fresh curry leaves for garnish, optional

1
Heat the oil in a large, heavy pan and fry the mustard seeds and cumin seeds for 2 minutes until they begin to sputter. Put a lid on the pan if necessary
2
Add the onion and curry leaves and fry for 5 minutes
3
Add the chopped chili and fresh ginger and fry for 2 minutes. Stir in the curry paste, mix well and fry for 3-4 minutes.
4
Add the cauliflower florets, sliced carrot and beans; cook for 4-5 minutes.
5
Add the turmeric, chili powder, salt and tomatoes and cook for 2-3 minutes.
6
Add the thawed peas and cook for 2-3 minutes.
7
Pour in the vegetable stock and simmer for 10-15 minutes or until the vegetables are tender.
8
Serve and garnish with curry leaves.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1 tablespoon oil, 1/2 teaspoon black mustard seeds, 1/2 teaspoon cumin seeds, 1 onion thinly sliced, and more.

Yes, Mixed Vegetable Curry falls under the Soups & Stews 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.

Mixed Vegetable Curry

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