Mixed Vegetable Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
243 kcal
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Course
Main Course, Dinner
Mixed Vegetable Curry
Description
Mixed Vegetable Curry starts by heating neutral cooking oil before frying starchy vegetables including potatoes, carrots, green beans, and cauliflower until just tender. Bell pepper is briefly sautéed then all vegetables are set aside. Onions are cooked in the same pan followed by garlic and ginger paste to build the flavor base. Chopped tomatoes and a well-rounded spice blend of chili powder, turmeric, cumin, garam masala, coriander, and salt are added and cooked until oil separates, intensifying their aroma.
Water is stirred in and simmered to create a curry gravy. The previously fried vegetables return to the pan to finish cooking within the sauce. Dried fenugreek leaves and fresh coriander add an herbal note before serving. The curry is thick with a mixture of tender, yet firm vegetables offering textural variety.
This curry suits serving immediately alongside homemade naan or other breads. The complex spices and multiple vegetable types make it a wholesome vegetarian main or accompaniment to a meal. The inclusion of fenugreek leaves brings a distinct flavor that enriches the curry’s profile without overpowering its balanced spice mix.
The nutritional information is provided as a courtesy and should be interpreted cautiously.
Ingredients
- 70 ml neutral cooking oil generic cooking oil
- 100 g cauliflower Gobi
- 1 potato Aloo
- 1 bell pepper
- 50 g green beans
- 1 carrot
- 1 onion
- 2 tomato
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp turmeric powder Haldi
- 1 tsp cumin powder
- ½ tsp garam masala
- 1 tsp coriander powder
- 1 tsp fenugreek leaves Methi, dried
- Coriander
- 300 ml water
Instructions
- Add the vegetable oil to a pan and heat on medium heat until hot
- Add the chopped potatoes and sauté for 3-4 minutes
- Add the chopped carrots, green beans, cauliflower then sauté for a further 2-3 minutes
- Add the chopped bell pepper and sauté for 1-2 minutes then remove all the fried vegetables and set aside
- In the same pan add the finely diced onions and cook for 4-5 minutes on medium heat
- Add the garlic paste and ginger paste then cook for 1-2 minutes
- Add the chopped tomatoes and cook for 3-4 minutes
- Add the salt, chilli powder, turmeric powder, cumin powder, garam masala and coriander powder then cook the spices for 4-5 minutes until the oil separates
- Add 300ml water and cook for 10 minutes on medium heat
- Add the fried vegetables and cook for 6-8 minutes
- Add the dried fenugreek leaves and chopped coriander
- Serve immediately alongside homemade naan and enjoy!
Notes
- Nutritional facts are offered as a guide and are not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Sodium | 622mg | 26% |
| Potassium | 667mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 4301IU | 86% |
| Vitamin C | 74mg | 82% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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