This quick and easy vegan mixed vegetable curry recipe is a perfect healthy weeknight dinner or simple vegetable side dish.
Easy Mixed Vegetable Curry
This Mixed Vegetable Curry is also called “Aloo Matar Gajar” in South Asia, which directly translates to “Potatoes, Peas, and Carrots”.
Often, Indian and Pakistani dishes are creatively named after the ingredient list. So Aloo Palak is Potatoes and Spinach, Aloo Gobi is Potatoes and Cauliflower, Aloo Keema is Potatoes and Ground Meat, and so on.
There seems to be a trend here.
The Beloved Aloo
When I was pregnant, my midwife, a hilarious and rather blunt woman in her late 60s, was good-heartedly reprimanding me on my pregnancy weight gain. She asked me what I usually eat, so I named dinner from the night before – Potato and Chicken Curry with Rice.
She was taken aback. “Potatoes and rice are both carbs…You’re doubling up on carbs.”
Clearly, South Asians and most pregnant women (I was both at that time) do not mind doubling up on carbs.
I proudly attribute about 10 pounds of that weight gain to potatoes.
Making this Vegetable Curry
To make this vegan curry, you simply brown your onions, sauté in the rest of the ingredients, and then let the veggies steam in their own juices. I’ve called it a curry, but it’s essentially curried vegetables, as it’s a completely dry dish with no “curry” per se.
This mixed vegetable curry is perfect as a weeknight dinner or side dish. It’s incredibly easy, healthy, and falls into practically any diet. So whether you eat vegan, gluten-free, dairy-free, this will please your palate!
3 Tips To Help Your Veggies Shine
I truly believe the humblest of dishes can be made memorable if the right techniques and fresh ingredients are used. Here are my straightforward tips on making this curry:
- Tip #1: There is one “finishing-touch” ingredient – Dried Fenugreek Leaves (Kasuri Methi). It elevates this recipe from ‘delicious curry’ to ‘Wow – my children won’t stop eating their vegetables.” Make a run to your local South Asian store or order it online. It lasts for eternity almost and you can also use it in my Red Lentil Curry, Authentic Chicken Korma, or Instant Pot Butter Chicken!
- Tip #2: The vegetables are best left to cook in their own juices. That means we’re not adding any water here unless absolutely necessary. I make it in a nonstick pan to avoid any possibility of scorching.
- Tip #3: The beauty of this dish is in its simplicity, and simplicity often relies on quality. Try to find organic vegetables, especially carrots. Organic carrots are not only better for you, but they’re also often juicier and sweeter compared to conventional ones.
More Vegan Curry recipes:
Chana Masala – (Authentic Chickpea Curry)
Aloo Gobi (Potato & Cauliflower Curry)
Aloo Palak (Spinach & Potato Curry)
Zucchini/Courgette Curry (Toriyan)
Okra Curry (Bhindi)
Smoked Eggplant Curry (Baingan Bharta)
If you try this recipe, please let me know in the comments below and/or tag me on Instagram so I can see your creations. I love hearing from you!
And if you’d like more tried-and-tested South Asian dinner recipes, don’t forget to grab your free e-book below!
Easy Mixed Vegetable Curry
This Easy Mixed Vegetable Curry is perfect as a weeknight dinner or side dish. It comes together with very little effort with ingredients you have on hand. Vegan and Gluten-Free!
- 3 tablespoons olive oil
- 1 small to medium onion finely chopped
- 4 cloves garlic crushed
- ½ inch piece ginger crushed
- 1 medium tomato chopped
- 1 small green chili pepper chopped
- 3-4 small carrots chopped less than ¼ inch wide (around 1 cup)
- 1 cup frozen peas
- 1 medium to large potato cubed into 1-inch pieces
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- ½ teaspoon turmeric powder
- ¼ teaspoon chili powder or more to taste
- 3/4 tsp salt or more to taste
- 1 tbsp dried fenugreek leaves (kasuri methi) crushed
- 1 tbsp cilantro leaves chopped, for garnish
- Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown, about 7-8 minutes. Add the garlic and ginger and sauté until the raw smell disappears, about a minute.
Add the rest of the ingredients listed under curry and sauté for 3-5 minutes.
Lower the heat to a little higher than the lowest setting and cover the pan with the lid. Let the vegetables cook for about 25 minutes or until they are well done. Check once in between and stir to ensure even cooking. Taste and add salt, if needed. If you’re afraid the vegetables will stick to the bottom of the pan, add a splash of water. But the goal is to let the vegetables steam in their own juices.
Garnish with crushed fenugreek leaves and cilantro and mix gently to combine. Serve with any type of bread or rice.