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This quick and easy Mixed Vegetable Curry recipe is a perfect healthy weeknight dinner or simple vegetable side dish. This Indian and Pakistani style curry is naturally vegan and absolutely delicious!
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.
How to make Mixed Vegetable Curry
To make this vegan curry, you simply brown the 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:
- 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!
- 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.
- 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)
I hope you get a chance to try this recipe! If you do, let me know in the comments below! If you’re on Instagram, please tag me so I can see your creations. I love hearing from you!
Easy Mixed Vegetable Curry
Ingredients
Curry:
- 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
Garnishings:
- 1 tbsp dried fenugreek leaves (kasuri methi) crushed
- 1 tbsp cilantro leaves chopped, for garnish
Instructions
- 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.
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. 🙂
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 🙂 thanks for the recicpe!
btw is this serving for 2? x
Thanks so much! Serving for 4!
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. 🙂 Definitely added to my regular weeknight dinner options!
Wohoo!!! So happy to hear that! Thank you, Eshi!! 🙂
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. 🙂
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