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Mixed Vegetable Curry


Vegetable curry
Pelican/Flickr/CC BY-SA 2.0
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 really well with 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....

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: Serves 4


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


  • Thaw the vegetables completely. I like to do this by setting them out on a plate for some time. You could thaw them in the microwave but I find that this makes them mushy.
  • While the vegetables are thawing, put the quartered onion, tomatoes, green chillies, 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.
  • Heat the cooking oil in a deep pan on medium heat. When hot, add the above mixture and all the powdered spices including the garam masala.
  • Stir and fry/ sauté till the oil begins to separate from the masala. Stir often to prevent the masala from sticking and/ or burning. You may even need to sprinkle some water every now and then to prevent the masala from sticking and burning.
  • 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.
  • Garnish with chopped fresh coriander and serve with Jeera Rice, plain rice, hot Chapatis or Parathas!
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