Mixed Vegetable Curry

A bowl of vegetable curry
Pelican/Flickr/CC BY-SA 2.0
Ratings (34)
  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
241 Calories
2g Fat
48g Carbs
12g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 241
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 2mg 1%
Sodium 206mg 9%
Total Carbohydrate 48g 17%
Dietary Fiber 9g 32%
Protein 12g
Calcium 145mg 11%
*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.)

How many of us want to be good and eat our daily quota of vegetables, but don't know what to cook with them? For example, my Father was in a mood to cook and just called me asking for a recipe!! My Mother was probably rejoicing! He said he had frozen mixed vegetables. What could he make? I love situations like this! Let's face it; veggies can be pretty boring if made indifferently or badly.

Luckily, there is so much to choose from where Indian cuisine is concerned. And the best part is, you don't need to get fancy about it either. Most of us have frozen veggies in our fridge. Here's my easy-peasy recipe for whipping them up into a tasty, easy dish that goes well with plain rice, hot Chapatis or Parathas. You can also serve it as a side dish with Daal (lentils). Take a look and try it. You'll be glad.

Ingredients

  • 500g chunky, mixed frozen vegetables - for example, cauliflower, broccoli, beans, corn, peas
  • 1 large onion (quartered)
  • 3 medium-sized tomatoes (quartered)
  • 2 green chilies (reduce if you want less heat)
  • 1" piece of ginger
  • 5 cloves garlic
  • 3 tbsp vegetable/canola/sunflower cooking oil
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp red chili powder (optional)
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste
  • 4 tbsp thick unsweetened yogurt (must not be sour, whisked till smooth)
  • Chopped fresh coriander to garnish

Steps to Make It

  1. Thaw the vegetables completely. this is best done by setting them out on a plate for some time. You could thaw them in the microwave, but this makes them mushy.

  2. While the vegetables are thawing, put the quartered onion, tomatoes, green chilies, ginger, and garlic into a food processor and grind into a smooth paste. There is no need to add any water to this while grinding as the juices from the tomatoes will provide sufficient liquid.

  3. Heat the cooking oil in a deep pan over medium heat. When hot, add the above mixture and all the powdered spices including the garam masala.

  4. Stir and fry/ sauté till the oil begins to separate from the masala. Stir often to prevent the masala from sticking and burning. You may even need to sprinkle some water now and then to prevent the masala from sticking and burning.

  5. When the masala is done (as above), add the mixed vegetables and stir gently. Season with salt to taste and add half a cup of warm water. Cook till the vegetables are tender but not pulpy/ overcooked. Remove from heat and stir in the yogurt till fully blended.

  6. Garnish with chopped fresh coriander and serve with jeera rice, plain rice, hot chapatis or parathas!