Vegetable Curry

An easy vegetable curry that is loaded with veggies and spices to make a cheap yet healthy meal. This veg curry recipe uses basic store cupboard ingredients so is perfect for when you’re in a rush.

Swap and change the vegetables per your preference to make this vegan curry ideal for you. Delicious and full of flavours, this vegetable curry recipe is bound to impress vegetarians and non-vegetarians alike!

Anyone with kids knows how difficult it is to get them to eat vegetables. So, I always like to develop recipes that incorporate vegetables into the main meal.

I know my kids will never eat vegetables alone, so by doing this then I can ensure that they still get their daily intake of fruit and veg! Examples of these recipes include my chicken pasta or my chicken quesadillas.

This mixed vegetable curry incorporates multiple vegetables, cauliflowers, potatoes, bell peppers, carrots, and green beans. This curry recipe is LOADED with vegetables and has a lot of health benefits.

Depending on the vegetables you have you can change what vegetables you use. You could also use frozen vegetables, but it would be best to stick to fresh ones. If you use frozen then there is no need to sauté them at the beginning.

Not only is this recipe but it is perfect for everyone. It’s gluten-free, vegetarian, and vegan! This recipe is so delicious that you won’t be able to find even one person who dislikes it!

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Vegetable Pakora
• Vegetable Fried Rice
• Chicken Soup
• Keema Matar
• Courgette Curry

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Mixed Vegetable Curry

by Nabeela Kauser

Loaded with veggies, this curry recipe is packed with nutrients, flavour, and deliciousness. This recipe is suitable for everyone and anyone. Serve warm with homemade chapatti and enjoy!

5 from 156 votes

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Dinner, Main Course

Cuisine Indian

Servings 4

Calories 243 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 70 ml Oil
• ▢ 100 g Cauliflower Gobi
• ▢ 1 Potatoes Aloo
• ▢ 1 Bell Pepper
• ▢ 50 g Green Beans
• ▢ 1 Carrot
• ▢ 1 Onions
• ▢ 2 Tomatoes
• ▢ 1 tsp Garlic Paste
• ▢ 1 tsp Ginger Paste
• ▢ 1 tsp Salt
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ 1 tsp Cumin Powder
• ▢ ½ tsp Garam Masala
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Dried Fenugreek Leaves Methi
• ▢ Coriander
• ▢ 300 ml Water

Instructions

• Add the vegetable oil to a pan and heat on medium heat until hot
• Add the chopped potatoes and sauté for 3-4 minutes
• Add the chopped carrots, green beans, cauliflower then sauté for a further 2-3 minutes
• Add the chopped bell pepper and sauté for 1-2 minutes then remove all the fried vegetables and set aside
• In the same pan add the finely diced onions and cook for 4-5 minutes on medium heat
• Add the garlic paste and ginger paste then cook for 1-2 minutes
• Add the chopped tomatoes and cook for 3-4 minutes
• Add the salt, chilli powder, turmeric powder, cumin powder, garam masala and coriander powder then cook the spices for 4-5 minutes until the oil separates
• Add 300ml water and cook for 10 minutes on medium heat
• Add the fried vegetables and cook for 6-8 minutes
• Add the dried fenugreek leaves and chopped coriander
• Serve immediately alongside homemade naan and enjoy!

Video

Nutrition

Calories: 243kcalCarbohydrates: 21gProtein: 3gFat: 17gSaturated Fat: 1gTrans Fat: 0.1gSodium: 622mgPotassium: 667mgFiber: 5gSugar: 6gVitamin A: 4301IUVitamin C: 74mgCalcium: 51mgIron: 2mg

Keyword Curry, Indian, Spicy, Vegan, Vegetables, Vegetarian

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