Easy Curried Indian Vegetables Recipe

Curried Indian vegetables recipe

The Spruce Eats / Anastasiia Tretiak

  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Servings: 3 to 4 servings
Nutritional Guidelines (per serving)
355 Calories
6g Fat
69g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 355
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 265mg 12%
Total Carbohydrate 69g 25%
Dietary Fiber 12g 42%
Protein 10g
Calcium 167mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like Indian food spices such as curry or ginger, you'll love this vegan recipe of mixed carrots, peas, and potatoes simmered in a generous amount of aromatic Indian spices, including cardamom, cumin, cinnamon, ginger, and turmeric with a bit of cayenne pepper.

Make it a full meal by serving this simple mixed vegetable curry dish alongside plain steamed white rice and adding a side green salad. Alternatively, keep the Indian theme and serve it alongside some homemade naan (Indian flatbread).


  • 1 tbsp. vegetable oil
  • 1 tbsp. vegan margarine
  • 2 cloves garlic (minced)
  • 3/4 tsp. cinnamon
  • 1/2 tsp. ground cardamom
  • 1 1/2 tsp. ground cumin
  • 3/4 tsp. turmeric
  • 2 tsp. ground ginger
  • 1/2 tsp. cayenne pepper
  • 2 onions (diced)
  • 4 tomatoes (chopped, or one 12-ounce can diced tomatoes)
  • 3 carrots (sliced)
  • 1 cup peas
  • 2 potatoes (chopped into 1-inch pieces)
  • 1/4 tsp. salt
  • 3/4 cup water

Steps to Make It

  1. Gather the ingredients.

    Ingredients for curried Indian vegetables
    The Spruce Eats / Anastasiia Tretiak
  2. In a large skillet or frying pan, heat the vegetable oil and margarine over medium heat. Add the minced garlic along with the cinnamon, cardamom, cumin, turmeric, ginger, and cayenne pepper, and then reduce the heat to low. Cook for just one minute, stirring once or twice.

    Heat vegetable oil
    The Spruce Eats / Anastasiia Tretiak
  3. Next, add the diced onions to the pan and sauté for about 3 minutes, or until the onions turn clear.

    Add diced onion
    The Spruce Eats / Anastasiia Tretiak
  4. Add the chopped tomatoes, carrots, peas, potatoes, salt, and water.

    Add chopped onion
    The Spruce Eats / Anastasiia Tretiak
  5. Cover your pan and allow the vegetables to cook for about 20 minutes, or until the potatoes are done cooking and tender. While the vegetables are cooking, check on them once or twice and give them a quick stir. You may need to add a little bit more water at the end of the cooking process.

    Cover your pan
    The Spruce Eats / Anastasiia Tretiak
  6. Once the vegetables are done cooking, remove the lid from the pan and serve your mixed vegetable curry over plain steamed white or brown rice.

    Curried Indian vegetables
    The Spruce Eats / Anastasiia Tretiak


  • This recipe for curried Indian mixed veggies is both vegetarian and vegan, and all of the ingredients are gluten-free. If you don't happen to have all of the spices on hand, feel free to skip one or two, but any more than that and you will miss the authentic Indian flavor of this dish.