Indian vegetable curry is a very easy to make and flavorful curry loaded with a lot of vegetables. Serve it with basmati rice or any Indian flatbread to enjoy a delicious home-cooked Indian meal. It's a must try recipe by every curry lover.
I have met a lot of people who love Indian curries but don't try making curry assuming that the process is very complicated.
On the contrary, making curry at home is very easy and it is a lot more delicious and nutritious too. Also, the base of most homemade curries remains almost the same. So, if you learn to make that you can easily make the curries using different ingredients like mushrooms, paneer, beans, etc.
Today I am sharing a very basic Indian vegetable curry recipe. It is a very tasty and easy to make dish. If you like curries then this mixed vegetable curry is a must-try recipe for you.
What goes in Indian vegetable curry?
To make this easy veg curry, you will need the ingredients shown below:
Ingredient notes and substitute suggestions
- Mixed vegetables: Generally, cauliflower, carrot, green peas, potato, and French beans are used to make vegetable curry but you can also add other vegetables of your choice. Some other vegetables that go well in this curry are broccoli, mushroom, bell pepper, and baby corn. If you are not a vegan, paneer can also be added to it.
- Tomato: Take a juicy and pulpy red tomato, it will help in making a nice gravy.
- Onion: Preferably red. Red onion is the best for making Indian gravies.
- Green chilies: Fresh jalapeno can be used too.
- Water: Vegetable stock can also be used for extra flavor.
- Tomato paste: I have used canned tomato paste in the gravy. It gives a nice color and stronger tomato flavor to the curry. It also makes the base thicker. However, adding it is optional, you can skip it too.
- Cream- You can choose dairy or coconut cream depending upon your dietary preference.
- Cumin seeds: If you don't have cumin seeds, black mustard seeds can also be used.
- Tumeric powder: It not only gives a bright color to the dish but has a lot of health benefits too.
- Red chili powder: Red chili not only makes the curry slightly hotter but also gives it a bright red color. However, if you have low heat tolerance and want to use it only for color then use Kashmiri red chili powder.
- Kasoori methi: Kasoori methi is dried fenugreek leaves. It gives a very nice flavor to Indian curries and completely transforms the taste of the dish to which it is added. Don't try to taste it raw, it's bitter and tastes bad if eaten raw. The kasoori methi I have used here is homemade which my mother gave to me. She keeps it in powdered form for convenience. If you buy it from the market, it will look like whole dried leaves. Crush them between your palms before adding to the curry.
- Coriander powder: Coriander powder is ground dried coriander seeds and if you like Indian food always keep some in your pantry along with other basic Indian spices like cumin seeds, garam masala, turmeric powder, red chili powder, asafoetida, and kasoori methi. If you have these spices you can make a lot of Indian dishes.
- Garam masala: Garam masala is a blend of ground Indian spices. To make it, different Indian whole spices are dry roasted and then ground. It gives a very nice warm flavor and aroma to Indian dishes. Always add it in moderation as it has a very strong taste and aroma.
How to make (Step by step instructions)?
Steps 1 and 2: Put roughly chopped onion, ginger, and garlic into a grinding jar or food processor and make a paste. Take out the paste in a bowl and keep it aside.
Steps 3 and 4: In the same jar, put chopped tomatoes and green chilies to make another paste.
Step 5: Heat oil in a cooking pot and add cumin seeds and bay leaf. Saute for a few seconds or until the spices become fragrant.
Step 6: Add onion garlic paste.
Step 7: Cook until the onion paste turns golden brown. Keep on stirring in between. If the paste starts sticking to the pot add 1-2 tablespoons of water and cook further.
Step 8: Add all the ground spices except garam masala. Powdered spices may get burned very easily so also add around a tablespoon of water along with them. You can also mix the spices with little water in a bowl to make a paste and then add it to the pot.
Step 9: Saute for about a minute.
Step 10: Add tomato chili paste and salt.
Step 11: Cook until the tomato paste is nicely cooked and changes its color. Generally, if a lot of oil is used in cooking, you can tell the tomato is cooked when the oil starts getting separated from the tomatoes. However, since I use very little oil in cooking, the oil won't get separated from the edges. But, it will take around 8-10 minutes for the tomatoes to get nicely cooked on a medium flame.
Step 12: Once the tomatoes are cooked add tomato paste and cook for a minute. Now your curry base is ready. You can use it in any Indian curry like chickpea curry, mushroom curry, beans curry etc.
Step 13: Once the curry base is ready, add chopped vegetables.
Step 14: Mix and cook uncovered for around 2 minutes. Cooking the vegetables with the curry base for a few minutes, without adding water makes the dish taste better.
Steps 15 and 16: After 2-3 minutes, add water and mix.
Step 17: Cook covered on a medium flame for around 12-15 minutes or until the potatoes are cooked.
Step 18: Once the vegetables are cooked lower the flame and add cream.
Step 19: Keep on stirring for about a minute and then switch off the stove.
Step 20: Add garam masala and lime juice. Mix everything and garnish with fresh cilantro.
Your comforting Indian-style mixed vegetable curry is ready to be enjoyed!
How to store?
To store just put the curry in an airtight container and keep in the fridge. It will be fine for 2-3 days.
Can vegetable curry be frozen?
Yes, it freezes well. Just put the curry in an airtight freezer-safe container and put it in the freezer. It will be fine for around 3 months.
You can also freeze the sauce without vegetables. When you want to enjoy it, thaw the sauce, saute some vegetables, add sauce and some hot water or stock and cook until the vegetables are no longer raw.
Instead of vegetables, you can also add cooked beans, sauteed mushrooms, boiled potatoes, or whatever you want to add to your curry.
Frequently asked questions
Yes, it can be made with frozen vegetables. No need to thaw the vegetables, you can directly use them in the recipe. Add slightly less water to the curry if using frozen vegetables
It depends on whether you are using dairy cream or coconut cream as it can be made with both of them.
Yes, this mixed vegetable curry is gluten-free.
Recipe tips and tricks
- Cut medium size pieces of the vegetables. If you make them too small they will easily turn mushy.
- You can remove the bay leaf from the curry before serving.
- While adding cream to the curry, either keep the flame on low or switch it off and don't stop stirring until the cream gets nicely mixed in the gravy otherwise it may split.
- Also, don't add lime juice until the cream gets nicely mixed in the curry.
- Add garam masala in the end, it will be more flavorful if done so.
More vegan/ vegetarian Indian curry recipes
If you like curries and looking for more easy curry recipe ideas then don't miss checking the following links:
- Chickpea curry
- Black-eyed pea and spinach curry
- Mushroom masala
- Indian potato curry
- Lauki ke kofte
- Matar mushroom
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Indian vegetable curry
- Cooking pot
- 1 cup peeled and chopped potato
- 1 cup cauliflower florets
- ½ cup chopped carrot
- ½ cup chopped French beans
- ¼ cup green peas
- 1 large tomato use a juicy variety
- 1 large red onion
- 2-3 large garlic cloves
- 1 inch piece of ginger
- 1-2 green chili peppers adjust to taste
- Juice of ½ a lime
- ¼ cup fresh cilantro
- 1 bay leaf
- ½ teaspoon cumin seeds
- ½ tablespoon coriander powder
- 1 teaspoon kasoori methi
- ½ teaspoon red chili powder adjust to taste
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala
- Salt to taste
- 2 tablespoons tomato paste
- 2 tablespoons cooking cream dairy/ vegan
- 1 tablespoon any cooking oil of your choice
- 2.5 cups water adjust to get the desired consistency
- Roughly chop onion, ginger, and garlic. Put them in a grinding jar and make a smooth paste. Take it out in a bowl and keep aside.
- In the same grinding jar put roughly chopped tomatoes and green chilies. Make a paste. Take it out in a separate bowl.
- Heat oil in a cooking pot. Add bay leaf and cumin seeds. Saute until they start spluttering and become fragrant. It will take just a few seconds if the oil is hot enough.
- Add onion garlic paste and cook until the paste becomes golden brown. Keep on stirring in between. If the onion starts sticking to the bottom of the pot, add 1-2 tablespoons of water and continue cooking.
- Add turmeric powder, kasoori methi, coriander powder, red chili powder, and 1-2 tablespoons of water. Mix and cook for about a minute.
- Next, add tomato-green chili paste and salt. Mix, and cook until the tomato is nicely cooked. It will take around 8-10 minutes.
- Add tomato paste and cook for about a minute.
- Add chopped vegetables, mix everything, and cook without water for around 2 minutes.
- After 2 minutes, add water, mix, and cover the pot. Cook covered for around 15 minutes or until the potatoes are cooked.
- Switch off the stove. Add garam masala and cream. Keep stirring until the cream gets nicely mixed in the gravy.
- Finally, add chopped cilantro and lime juice. Mix and serve hot with rice or roti.
- Don't cut the vegetables into very small pieces otherwise, they will turn mushy.
- Add garam masala in the end, it will make the curry more flavorful
- Instead of water vegetable stock can be added too.
- Feel free to use other vegetables of your choice.
- While adding the cream either keep the flame on low or switch it off. Keep on stirring with the other hand until the cream gets nicely mixed in the curry.
- More detailed trips and tricks are given within the post. Please follow them to make this recipe.