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5 from 20 votes
/ March 1, 2021

Easy Mixed Vegetable Curry

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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!

Mixed vegetable curry with potatoes, carrots, and peas in a bowl sprinkled with cilantro and served with roti.

“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.

Mixed vegetable curry with potatoes, carrots, and peas topped with cilantro in a beige bowl next a small bowl of methi (dried fenugreek).

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.

Potatoes, carrots, and in a beige bowl with a piece of roti on the side.

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

Ingredients for making Mixed Vegetable Curry on a marbled surface

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.

Sauteed onions with garlic and ginger in a black pan with a wooden spoon

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.

Potatoes, carrots, and peas in a black pan with a wooden spoon

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:

  1. The vegetables are best left to cook in their own juices. That means we’re not adding any water here unless absolutely necessary.
  2. Use a nonstick skillet or pan to prevent any possibility of scorching.
  3. 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.
Curried mixed vegetables in a bowl with bread and a glass of water on the side

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.

Closeup of curried mixed vegetables inside a beige bowl

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)

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This post is an update of a recipe that was originally published in July, 2018.

Mixed Vegetable Curry in a bowl with roti inside

Easy Mixed Vegetable Curry

Izzah Cheema
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!
5 from 20 votes
Save Saved! Print Pin
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course, Side Dish
Cuisine Indian, Pakistani
Servings 2 people

Equipment

  • Nonstick pan with lid

Ingredients
 
 

Curry:

  • 3 tbsp olive oil
  • 1 small to medium onion finely chopped
  • 4 cloves garlic crushed
  • ½ 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 sautĆ© until golden brown (~7-8 minutes). Add the garlic and ginger and sautĆ© until the raw smell disappears, about a minute.
  • Add the rest of the ingredients listed under curry and sautĆ© 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 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 roti, naan, or any type of bread.

Video

Nutrition

Calories: 211kcalCarbohydrates: 25gProtein: 4gFat: 11gSaturated Fat: 2gSodium: 517mgPotassium: 584mgFiber: 6gSugar: 7gVitamin A: 8214IUVitamin C: 36mgCalcium: 45mgIron: 2mg
Keyword Easy Mixed Vegetable Curry
Did you try this recipe?Please let me know in the comments below. If you’re on Instagram, I’d love for you to tag me so I can see your creations.

Reader Interactions

Comments

  1. Matthew Griffiths says

    March 12, 2021 at 12:07 pm

    5 stars
    OMG WHAT A FANTASTIC RECIPE SO EASY AND BRILLIANT WITH SEA BASS WILL BE DOING THIS AGAIN

    Reply
    • teaforturmeric says

      March 14, 2021 at 3:12 pm

      So glad to hear it, Matthew! Thank you!

      Reply
  2. Jo Harding says

    March 10, 2021 at 7:25 am

    5 stars
    Quite possibly one of the most delicious curries i’ve ever tasted! Bookmarked to make again. Love it!

    Reply
    • teaforturmeric says

      March 10, 2021 at 11:10 pm

      You’re the best. Thank you, Jo!

      Reply
  3. Susan Dubose says

    March 4, 2021 at 9:18 pm

    5 stars
    I tried this recipe when I had no time and the guests were about to come suddenly. It was awesome yummy so easy.

    Reply
    • teaforturmeric says

      March 4, 2021 at 9:48 pm

      Glad to hear. Thank you, Susan!

      Reply
  4. samia says

    March 4, 2021 at 2:51 am

    5 stars
    I loved the recipe. It is easy to make and super tasty.

    Reply
    • teaforturmeric says

      March 4, 2021 at 9:55 pm

      Wonderful to hear. Thank you for taking the time to review, Samia!

      Reply
  5. Sarah says

    February 9, 2021 at 1:38 pm

    I just loved this recipe! It’s so tasty and healthy, I’m gonna be repeating it more.

    Reply
    • teaforturmeric says

      February 10, 2021 at 11:32 am

      That’s wonderful to hear, Sarah! Thank you!

      Reply
  6. Rick Reed says

    September 1, 2020 at 8:32 pm

    5 stars
    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.

    Reply
    • teaforturmeric says

      September 8, 2020 at 8:17 pm

      Flattered that you trust my recipes enough to work through them! Thanks so much for trying and sharing your reviews.

      Reply
  7. Haseena says

    July 6, 2020 at 2:05 am

    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..?

    Reply
    • teaforturmeric says

      July 8, 2020 at 11:27 pm

      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. šŸ™‚

      Reply
  8. Kanwal says

    June 24, 2020 at 3:41 pm

    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!.

    Reply
    • teaforturmeric says

      June 25, 2020 at 9:44 pm

      Yum!! You’re welcome, Kanwal!!

      Reply
  9. Farhan says

    March 14, 2020 at 8:29 pm

    5 stars
    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.

    Reply
    • teaforturmeric says

      March 14, 2020 at 10:01 pm

      So glad to hear that, Farhan! Thank you!!

      Reply
  10. So says

    December 1, 2019 at 6:46 am

    5 stars
    Super easy yet hearty meal šŸ™‚ thanks for the recicpe!
    btw is this serving for 2? x

    Reply
    • teaforturmeric says

      December 1, 2019 at 10:52 pm

      Thanks so much! Serving for 4 as side, 2 as main!

      Reply
  11. Rina says

    September 13, 2019 at 9:51 pm

    I was craving curried vegetables and this recipe hit the spot. It was exactly what I needed! Thank you!

    Reply
    • teaforturmeric says

      September 14, 2019 at 1:43 pm

      So glad to hear that. Thanks for the review, Rina!

      Reply
  12. Ayesha says

    May 12, 2019 at 1:38 pm

    5 stars
    Delicious recipe reminds me of homecooking in karachi ???? Going to try your bhindi next.

    Reply
    • teaforturmeric says

      May 12, 2019 at 1:44 pm

      So glad to hear that, Ayesha! Thank you for trying and sharing your review!!

      Reply
  13. Esha says

    August 16, 2018 at 3:23 pm

    5 stars
    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. šŸ™‚ Definitely added to my regular weeknight dinner options!

    Reply
    • teaforturmeric says

      September 4, 2018 at 4:22 pm

      Wohoo!!! So happy to hear that! Thank you, Eshi!! šŸ™‚

      Reply
  14. Shamia says

    July 6, 2018 at 11:52 am

    5 stars
    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!

    Reply
    • teaforturmeric says

      July 6, 2018 at 1:02 pm

      I’m so happy to hear this, Shamia! Thanks so much for your feedback! Very happy you all enjoyed it. šŸ™‚

      Reply
      • Gilbert says

        September 4, 2018 at 1:10 pm

        5 stars
        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.

        Reply
        • teaforturmeric says

          September 4, 2018 at 4:23 pm

          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

          Reply

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Hi! I’m Izzah, and I look forward to brightening your day with good food and good vibes. Here you'll find tested & perfected South Asian recipes that are easy-to-follow yet authentic in taste!

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