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 Tablespoons Canola Oil; 1/2 whole Red Onion, Roughly Chopped; 1 Tablespoon Fresh Ginger, Minced; 2 cloves Garlic, Minced; 3 Tablespoons Curry Powder; 2 whole Broccoli Leaves, Thinly Sliced (optional); 1/2 heads Cauliflower, Cleaned, Florets And Stems; 4 whole Small Carrots, Roughly Chopped; 1 whole Russet Potato, Cubed; 1/2 whole Lime, Juiced; 1 whole Green Chili; 2 whole Tomatoes Quartered; 1 head (small) Broccoli, Florets And Stems; 2 cups Chicken Stock; 13 ounces, fluid Coconut Milk; 1 teaspoon Asafoetida Powder; 1/2 Tablespoons Garam Masala; 6 whole Curry Leaves; 1 teaspoon Salt To Taste; 1/2 cups Frozen Peas; Cooked Jasmine Rice, To Serve

Servings: persons

2 Tablespoons Canola Oil
1/2 whole Red Onion, Roughly Chopped
1 Tablespoon Fresh Ginger, Minced
2 cloves Garlic, Minced
3 Tablespoons Curry Powder
2 whole Broccoli Leaves, Thinly Sliced (optional)
1/2 heads Cauliflower, Cleaned, Florets And Stems
4 whole Small Carrots, Roughly Chopped
1 whole Russet Potato, Cubed
1/2 whole Lime, Juiced
1 whole Green Chili
2 whole Tomatoes Quartered
1 head (small) Broccoli, Florets And Stems
2 cups Chicken Stock
13 ounces, fluid Coconut Milk
1 teaspoon Asafoetida Powder
1/2 Tablespoons Garam Masala
6 whole Curry Leaves
1 teaspoon Salt To Taste
1/2 cups Frozen Peas
Cooked Jasmine Rice, To Serve

1
Start by heating a large skillet, one that will hold all of this mixture.
2
Turn heat to medium, then add oil and let it heat up.
3
Once the oil is heated, add onions and cook for about 7 minutes, or until they soften.
4
Next, toss in ginger and garlic and stir.
5
Add the curry powder.
6
(I like to cook the curry powder for a minute or two in this mixture before adding the remaining ingredients.)
7
Stir the curry powder for a couple of minutes, then add broccoli leaves, cauliflower, carrots, and potatoes.
8
Stir.
9
Squeeze in lime juice, then add chili, tomatoes, and broccoli florets.
10
Add chicken stock and coconut milk, and bring to a gentle boil.
11
Once boiling, add asafoetida (hing) powder, garam masala, and curry leaves.
12
Stir, reduce heat to a gentle simmer, and cook until vegetables are done.
13
I like mine with just a bit a snap left to them, but if you prefer them softer, feel free to cook a bit longer.
14
The sauce should thicken, and once that happens, add frozen peas, and season to taste with salt.
15
Turn off heat and get ready for a great mixed vegetable curry.
16
Serve with cooked jasmine rice.
17
Although there is nothing visually stunning about this recipe, on first bite, I think you will agree that it is extremely comforting.
18
I can tell now why my wife loved it so much.

538

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 21 ingredients. The key ingredients include: 2 Tablespoons Canola Oil, 1/2 whole Red Onion, Roughly Chopped, 1 Tablespoon Fresh Ginger, Minced, 2 cloves Garlic, Minced, 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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