Mixed Vegetable Curry

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 03/7/22
A bowl of vegetable curry

Pelican / Flickr / CC BY-SA 2.0

Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
233 Calories
11g Fat
29g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 233
% Daily Value*
Total Fat 11g 15%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 209mg 9%
Total Carbohydrate 29g 11%
Dietary Fiber 8g 30%
Total Sugars 10g
Protein 7g
Vitamin C 48mg 238%
Calcium 104mg 8%
Iron 2mg 14%
Potassium 631mg 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.)

How many of us want to be good and eat our daily quota of vegetables, but don't know what to cook with them? 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 do not need to get fancy about it either. Most of us have frozen veggies in our fridge. Here is an 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 dahl (lentils).

Ingredients

  • 1 pound (500 grams) mixed frozen vegetables, chunky, for example, cauliflower, broccoli, beans, corn, and peas

  • 1 large onion, quartered

  • 3 medium tomatoes, quartered

  • 2 green chiles, less if you want less heat

  • 1 (1-inch) piece fresh ginger

  • 5 cloves garlic

  • 3 tablespoons vegetable oil, canola oil, or sunflower cooking oil

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon red chili powder, optional

  • 1/4 teaspoon ground turmeric

  • 1 teaspoon garam masala

  • Salt, to taste

  • 1/4 cup thick unsweetened yogurt, must not be sour, whisked till smooth

  • 1/4 cup chopped fresh coriander, for 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 chiles, ginger, and garlic into a food processor and grind into a smooth paste. There is no need to add any water because 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 fry or sauté until 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 or 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.