Best 4 Mixed Vegetable Curry Recipes
Mixed vegetable curry is a delicious and healthy vegetarian dish made with a variety of vegetables such as potatoes, carrots, peas, and cauliflower, simmered in a spiced tomato-based sauce. Often served with rice or flatbread, this flavorful curry can be tailored to your preference of spice level and vegetable combination, making it a versatile and customizable meal. Whether you're a seasoned cook or a beginner, this comprehensive guide will provide you with all the information you need to create a mouthwatering and aromatic mixed vegetable curry that will impress your family and friends.
Let's cook with our recipes!
MIXED VEGETABLE CURRY
The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.
- In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.
- Add potatoes and 3 1/2 cups water; season with 1 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice.
Nutrition Facts : Calories 409 g, Fat 8 g, Fiber 8 g, Protein 11 g
MALAI MIXED VEGETABLE CURRY
Delisious curry, eay to cook, a good vegetarian dish. However should you want to add some chicken to the recipe, it still works well, and, saves having to cook a separate second dish. You can sub the cream for yoghurt, and use any vegetable of your chosing.
Provided by Brian Holley
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Heat the oil in a pot. Add the red chillies, cloves, cardamom, cinnamon stickand the bay leaves. Cook till the bay leaves turn golden brown.
- Add the onion and cook for 2 mins, reduce heat and add the garlic and ginger, fry for 4 minutes.
- Add all of the vegetables, sprinkle with the chilli powder, add the corriander powder, cummin powder and turmeric. Stir well to incorporate the spices.
- Add 1/2 cup of water, mix cover pot and cook for 15 mins, do not let the pot dry out. Add water if the pot becomes too dry.
- Add the tomato paste and salt. Reduce heat to low and cook covered till veg is tender.
- Stir in the cream and garam masala. Recover the pot and remove from the heat, allow to stand for 2 mins before serving. Garnish with the fresh chopped coriander.
- Serve with plain boiled rice.
WHITE MIXED VEGETABLE CURRY
A dull white curry which is very tasty and free of oil. A great health punch with delectable taste :-)
Provided by Mini Ravindran
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Once the water comes to boil,add vegetables, salt, chilli powder, coriander powder and curry leaves.
- After 10 minutes add coconut milk and reduce the heat.
- Cook till you achieve desired consistency.
- Best with steamed rice or Indian rotis.
MIXED VEGETABLE CURRY
Make and share this Mixed Vegetable Curry recipe from Food.com.
Provided by Nisha
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a pan on medium level till it is hot.
- Add the green cardamoms, cloves and cinnamon.
- Fry for a few seconds.
- Now add the green chilli (es), ginger and the sliced onions.
- Saute on medium heat for 3 minute (s) or till the onions are transparent and soft.
- Add the mixed vegetables, curry leaves, salt and water.
- Cover and cook on low heat for 20 minutes or till the vegetables are cooked.
- Add the peppercorns and the coconut milk.
- Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute (s).
Nutrition Facts : Calories 465.3, Fat 38.7, SaturatedFat 23.4, Sodium 270.4, Carbohydrate 27.9, Fiber 7.2, Sugar 7.5, Protein 7.8
Tips for Making Vegetable Curry:
- **Use fresh vegetables.** Fresh vegetables will give your curry the best flavor and texture. If you can't find fresh vegetables, frozen vegetables are a good alternative. - **Cut your vegetables into uniform pieces.** This will help them cook evenly. - **Don't overcrowd the pan.** If you overcrowd the pan, the vegetables will not cook evenly. - **Sauté the vegetables before adding the curry paste.** This will help to develop their flavor. - **Use a good quality curry paste.** The curry paste is the key to a flavorful curry. Look for a paste that is made with fresh ingredients and has a good balance of spices. - **Add coconut milk for a creamy curry.** Coconut milk is a great way to add a rich, creamy flavor to your curry. - **Season the curry to taste.** Once the curry is cooked, taste it and adjust the seasonings as needed. - **Serve the curry with rice or naan bread.** Rice or naan bread are both great ways to enjoy a curry.Conclusion:
Vegetable curry is a delicious and healthy dish that is easy to make. By following these tips, you can make a vegetable curry that is full of flavor and sure to please everyone at your table.
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