10+ Indian & Pakistani Vegan Curry Recipes, Including Easy Mixed Vegetable Curry
This Easy Mixed Vegetable Curry is vegan an gives a new dimension to potatoes, peas, and carrots. Plus, check out 12 more vegan curry recipes in this roundup!
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 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 sauté until golden brown (~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 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 24-25 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 roti, naan, or any type of bread.
Nutrition
Calories: 211kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 517mg | Potassium: 584mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8214IU | Vitamin C: 36mg | Calcium: 45mg | Iron: 2mg