Mixed Vegetable Curry Recipe

Name: Mixed Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups broccoli, cut into sm. flowerets; 1 lg. potato, peeled and cut into 3/4-inch cubes; 2 carrots, cut into 1/3-inch slices; 1/2 cup sour cream; 1 cup milk; 2 tbsp. flour; 1/2 tsp. turmeric; 1 tsp. ground cumin; 1 tbsp. ground coriander; 1 dash asafoetida; 1-1/2 tsp. salt; Ghee, for deep-frying

Servings: persons

2 cups broccoli, cut into sm. flowerets
1 lg. potato, peeled and cut into 3/4-inch cubes
2 carrots, cut into 1/3-inch slices
1/2 cup sour cream
1 cup milk
2 tbsp. flour
1/2 tsp. turmeric
1 tsp. ground cumin
1 tbsp. ground coriander
1 dash asafoetida
1-1/2 tsp. salt
Ghee, for deep-frying

1
Steam broccoli until tender.
2
Deep-fry potatoes on high heat until golden and tender.
3
Then deep-fry carrots until golden and tender.
4
Drain and set aside the vegetables.
5
In a small saucepan put 1 tbsp.
6
of ghee and add flour and milk.
7
Bring to a boil and cook until mixture thickens.
8
Add all spices except salt and cook 30 seconds more.
9
Then stir in sour cream and salt.
10
Mix vegetables into sauce.
11
Serve hot.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 2 cups broccoli, cut into sm. flowerets, 1 lg. potato, peeled and cut into 3/4-inch cubes, 2 carrots, cut into 1/3-inch slices, 1/2 cup sour cream, 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.

Mixed Vegetable Curry

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