Mixed Vegetable Curry Recipe
Mixed Vegetable Curry is a nutritious Indian dish made with a blend of vegetables cooked in a rich, aromatic gravy. Perfect for family dinners or festive occasions.
Equipment
- Large pan
- Mixing bowl
- Spatula
Ingredients
- 1 cup cauliflower florets
- 1/2 cup green peas
- 1/2 cup chopped carrots
- 1/2 cup diced bell peppers (red, green, or yellow)
- 1 onion (finely chopped)
- 2 tomatoes (pureed)
- 1/2 cup coconut milk or water
- 2 tbsp oil
- 1 tbsp ginger-garlic paste
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
Prepare the Vegetables:
- Wash and chop all vegetables into bite-sized pieces.
Cook the Spices:
- Heat oil in a large pan over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onion and sauté until golden brown.
Add Ginger-Garlic and Tomatoes:
- Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.
- Pour in the tomato puree and cook for 5 minutes until the oil separates from the masala.
Add Vegetables and Spices:
- Add turmeric, coriander, cumin powder, and salt. Mix well.
- Add all the chopped vegetables and stir to combine.
Cook the Curry:
- Pour in coconut milk or water, cover, and cook for 10-12 minutes or until the vegetables are tender.
- Add garam masala and mix well.
Serve:
- Garnish with fresh cilantro and serve hot with rice or roti.
Notes
- Variation: Add paneer or tofu for added protein.
- Storage: Store leftovers in the refrigerator for up to 2 days. Reheat before serving.
- Serving Tip: Serve with a side of plain yogurt or cucumber raita for a cooling effect.
