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Here’s a quick and easy Mixed Vegetable Curry recipe that’s perfect as a healthy weeknight dinner or simple vegetable side dish. This is an Indian and Pakistani style curry that’s naturally vegan and absolutely delicious!
“I am so pleased with your recipe, it blew me away, I have been trying for 45yrs+ to cook curries, this was special, thank you.” –Gilbert
Easy Mixed Vegetable Curry
Mixed Vegetable Curry is called “Aloo Matar Gajar” in Urdu & Hindi, 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 (Potato)
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 – Chicken and Potat 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.
I’ve called it Mixed Vegetable Curry, but it’s essentially curried vegetables, as it’s a dry vegan curry with no “curry” per se.
A Note on the Ingredients
This is a humble, flexible dish that requires simple ingredients:
- Basic pantry staples like onions, tomatoes, garlic, ginger, green chili peppers, and a handful of spices.
- Potatoes, peas, and carrots (Aloo Matar Gajar) – The trifecta I grew up eating but you can use any vegetables you like or have on hand.
- Potatoes – How you cube them will affect the cooking time. If you cube them smaller, decrease the cooking time accordingly.
- Peas – I use frozen peas and add them along with the rest of the vegetables. If you’d like them a little less overdone, add right before covering to cook.
- Carrots – Carrots add a beautiful taste to this dish. Depending on the size, I either slice them or halve, then slice them.
- Dried Fenugreek Leaves (Kasuri Methi). This is the “finishing-touch” ingredient that 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!
How to make Mixed Vegetable Curry
To make mixed vegetable curry, start by sautƩing the onions until lightly golden. Add the garlic and ginger and continue to sautƩ for a minute.
Next, add in the rest of the ingredients and stir-fry for a few minutes. Lower the heat and cover to allow the veggies steam in their own juices.
That’s really all there is to it. Garnish with dried fenugreek (methi) and cilantro if desired. Stir, serve, & eat!
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:
- The vegetables are best left to cook in their own juices. That means we’re not adding any water here unless absolutely necessary.
- Use a nonstick skillet or pan to prevent any possibility of scorching.
- The beauty of this dish is in its simplicity, and simplicity often relies on quality. Try to find organic vegetables, especially carrots. I find them to be juicier and sweeter compared to conventional ones.
What to Serve with Mixed Vegetable Curry
‘Dry’ curries are typically served with any type of bread while ‘wet’ curries can be served with rice or bread. Since this doesn’t have much curry, it pairs perfectly with roti, paratha, naan, or any other bread. Try brushing your roti or naan with a little butter to make the meal extra delightful.
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)
This post is an update of a recipe that was originally published in July, 2018.
Easy Mixed Vegetable Curry
Equipment
- Nonstick pan with lid
Ingredients
Curry:
- 3 tbsp olive oil
- 1 small to medium onion finely chopped
- 4 cloves garlic crushed
- Ā½ inch piece ginger crushed
- 1 medium tomato (~120 g) chopped
- 1 small green chili pepper chopped
- 3-4 small carrots (around 1 cup) peeled (if necessary) and sliced ~1/3" thick
- 1 cup frozen peas
- 1 medium to large russet potato (~250-280 g) peeled and cubed into 1-inch pieces
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder or to taste
- 3/4 tsp table salt or to taste
Garnishing:
- 1 tbsp dried fenugreek leaves (kasuri methi) lightly crushed between your hands
- 1 tbsp cilantro leaves (optional, for garnish) chopped
Instructions
- Heat oil in a non-stick pan over medium heat. Add the onion and sautƩ until golden brown (~7-8 minutes). Add the garlic and ginger and sautƩ until the raw smell disappears, about a minute.
- Add the rest of the ingredients listed under curry and sautƩ for 5 minutes.
- Lower the heat to low or a little higher than the lowest setting (depending on your stove) and cover the pan with the lid. Let the vegetables cook for 24-25 minutes or until they are well done. Check once or twice in between and stir to ensure even cooking. Taste and add salt, if needed. If youāre 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 roti, naan, or any type of bread.
OMG WHAT A FANTASTIC RECIPE SO EASY AND BRILLIANT WITH SEA BASS WILL BE DOING THIS AGAIN
So glad to hear it, Matthew! Thank you!
Quite possibly one of the most delicious curries i’ve ever tasted! Bookmarked to make again. Love it!
You’re the best. Thank you, Jo!
I tried this recipe when I had no time and the guests were about to come suddenly. It was awesome yummy so easy.
Glad to hear. Thank you, Susan!
I loved the recipe. It is easy to make and super tasty.
Wonderful to hear. Thank you for taking the time to review, Samia!
I just loved this recipe! It’s so tasty and healthy, I’m gonna be repeating it more.
That’s wonderful to hear, Sarah! Thank you!
Made last week, I’m working thru the ten vegetarian recipes, very good and I really like how most so far are made in a single pan. I found the Fenugreek Leaves at a local Indian market, don’t know if it made it a wow! since I haven’t tried without and probably won’t since it was so good with them.
Flattered that you trust my recipes enough to work through them! Thanks so much for trying and sharing your reviews.
Salams…
Can you do this in the instant pot..?
Also, just come across your site and wondering if you have a recipe index, / liat / search index..?
I haven’t tried this in the Instant Pot, but I think it’d work! Try cooking on low pressure for 3-4 minutes. If you prefer the peas not to be too well done, add them after pressure cooking and let them cook in the residual heat. And I’m working on the recipe index. š
This is delicious and so easy to make. Just chop everything and let it simmer. So good with a side of mint yogurt and pickles. Thanks Izzah for a healthy and easy recipe!.
Yum!! You’re welcome, Kanwal!!
Made this with organic carrots, potatoes and peas today and….its a HIT!!! My seven year old daughter ate it with a spoon! With yogurt ofcourse because that child can’t live without it. Thank you for sharing your recipes Izzah.
So glad to hear that, Farhan! Thank you!!
Super easy yet hearty meal š thanks for the recicpe!
btw is this serving for 2? x
Thanks so much! Serving for 4 as side, 2 as main!
I was craving curried vegetables and this recipe hit the spot. It was exactly what I needed! Thank you!
So glad to hear that. Thanks for the review, Rina!
Delicious recipe reminds me of homecooking in karachi ???? Going to try your bhindi next.
So glad to hear that, Ayesha! Thank you for trying and sharing your review!!
This was one of the rare recipes I felt I had total control over as a beginner and was the yummiest way to eat veggies. It was really easy and non stressful and I even cleaned the kitchen while it was cooking! Also, my picky husband loved it and had seconds and thirds. š Definitely added to my regular weeknight dinner options!
Wohoo!!! So happy to hear that! Thank you, Eshi!! š
This recipe was so easy and tasted great even though i am not a big fan of potatoes. It was the first time I cooked potatoes as a curry and it was such a success that everyone enjoyed it at home. Thank you so much for sharing!
I’m so happy to hear this, Shamia! Thanks so much for your feedback! Very happy you all enjoyed it. š
I am so pleased with your recipe, it blew me away, I have been trying for 45yrs + to cook curries, this was special, thank you.
Hi Gilbert,
Your comment has made my day! Thank you so much for your feedback. I hope you try other recipes as well.
Regards,
Izzah