Vegetable Curry
Vegetable Curry
5 from 262 votes
Loaded with veggies, this vegetable curry recipe is packed with nutrients, flavour, and deliciousness. This recipe is suitable for everyone and anyone.
Vegetable Curry

In the heart of every home cook’s repertoire lies the timeless delight of Vegetable Curry. This aromatic dish, originating from the colorful tapestry of Indian cuisine, offers a symphony of flavors and textures that dance on your palate.

Despite its exotic origins, its preparation is remarkably approachable, making it an ideal choice for both novice and seasoned cooks alike.

With a medley of fresh vegetables infused with fragrant spices, Vegetable Curry brings together the wholesome goodness of nature’s bounty with the warmth of traditional Indian seasonings.

From the earthy notes of potatoes and cauliflower to the vibrant hues of bell peppers and carrots, each ingredient plays a pivotal role in creating a dish that bursts with both flavor and nutrition.

Though its roots may lie in the rich culinary heritage of the Indian subcontinent, Vegetable Curry knows no bounds, finding its way into kitchens and hearts around the world.

Expert Tip: When adding the spices to the onions and tomatoes, take your time to cook them thoroughly.


Vegetable oil: Provides the base for cooking and helps to evenly distribute heat throughout the pan. It adds richness to the dish while allowing the spices to bloom and flavors to meld.

Cauliflower (Gobi): Adds a delightful crunch and subtle sweetness to the curry. Its mild flavor complements the other vegetables and absorbs the aromatic spices beautifully.

Potatoes (Aloo): Bring a comforting creaminess to the dish while offering a hearty texture. They act as a natural thickener, enhancing the curry’s consistency.

Bell Pepper: Infuses the curry with a burst of color and a hint of sweetness. Its crispness adds a refreshing contrast to the softer vegetables.

Green Beans: Contribute a satisfying crunch and vibrant green color to the curry. They bring a freshness that balances the rich flavors of the spices.

Carrot: Provides natural sweetness and a tender texture to the curry. Its bright orange hue adds visual appeal to the dish.

Onion: Forms the flavor base of the curry, lending a savory depth and sweetness when cooked down. It adds richness and complexity to the overall flavor profile.

Tomatoes: Offer a tangy acidity and a luscious juiciness to the curry. They help to balance the spices and enhance the overall umami flavor.

Garlic Paste: Infuses the curry with pungent flavor and aroma. It adds depth and complexity to the dish, enhancing its savory notes.

Ginger Paste: Provides warmth and a hint of spiciness to the curry. It pairs perfectly with the other spices, adding a zesty kick to the dish.

Salt: Enhances the natural flavors of the vegetables and spices, ensuring a well-balanced taste.

Chilli Powder: Adds a fiery kick to the curry, imparting heat and depth of flavor. Adjust according to your spice tolerance for a dish that suits your taste.

Turmeric Powder (Haldi): Lends a vibrant yellow hue to the curry and offers earthy undertones. It also boasts anti-inflammatory properties, making the dish both flavorful and healthful.

Cumin Powder: Provides a warm, smoky flavor and a subtle hint of bitterness to the curry. It enhances the overall complexity of the spice blend.

Garam Masala: A fragrant blend of spices that adds warmth and depth to the curry. It typically includes cinnamon, cardamom, cloves, and other aromatic spices, imparting a rich and complex flavor.

Coriander Powder: Offers a fresh, citrusy flavor with hints of warmth and sweetness. It complements the other spices and adds a refreshing herbal note to the curry.

Dried Fenugreek Leaves (Methi): Contribute a unique, slightly bitter flavor and a subtle aroma to the curry. They add depth and complexity to the dish, enhancing its overall taste.

Coriander: Fresh coriander leaves, also known as cilantro, provide a bright and herbaceous finish to the curry. They add a burst of freshness and color, elevating the dish to new heights.

Expert Tip: The key to a delicious Vegetable Curry lies in using fresh, high-quality ingredients.

Serving Suggestions

  • Homemade Naan: Serve your Vegetable Curry alongside freshly made naan bread for a truly authentic Indian dining experience. The pillowy softness of the naan is perfect for soaking up the rich curry sauce and enjoying every last bit of flavor.
  • Steamed Rice: For a classic pairing, serve your Vegetable Curry with steamed basmati rice. The fluffy texture of the rice provides a neutral base that allows the flavors of the curry to shine, creating a harmonious balance of taste and texture.
  • Quinoa or Brown Rice: For a healthier twist, swap out traditional white rice for quinoa or brown rice. These nutritious grains add a nutty flavor and chewy texture that complements the hearty vegetables and spices of the curry.
  • Roti or Chapati: If naan isn’t available, roti or chapati can serve as excellent alternatives. These unleavened Indian flatbreads are light, fluffy, and perfect for scooping up generous portions of Vegetable Curry.
  • Side Salad: Balance out the richness of the curry with a simple side salad of mixed greens, sliced cucumbers, tomatoes, and a tangy vinaigrette. The crisp freshness of the salad provides a refreshing contrast to the bold flavors of the curry.
  • Pickled Vegetables: Add a tangy kick to your meal by serving pickled vegetables on the side. Pickled onions, carrots, and radishes provide a delightful crunch and acidity that cuts through the richness of the curry, tantalizing your taste buds with every bite.
  • Yogurt Raita: Cool things down with a side of yogurt raita. This creamy condiment, made with yogurt, cucumber, mint, and spices, offers a refreshing counterpoint to the warm, spicy flavors of the curry, making it the perfect accompaniment for those who prefer a milder taste.
  • Mango Chutney: For a touch of sweetness, serve your Vegetable Curry with mango chutney. This fruity condiment adds a burst of tropical flavor and a hint of sweetness that complements the savory spices of the curry, taking your taste buds on a flavorful journey.

Expert Tip: Adjust the amount of chili powder according to your taste preferences.

Frequently Asked Questions

Can I use other vegetables in this curry?

Absolutely! One of the beauties of Vegetable Curry is its versatility. Feel free to experiment with your favorite vegetables or whatever you have on hand. Some great options include spinach, peas, broccoli, or even mushrooms.

Is this recipe spicy?

The level of spiciness can be adjusted to suit your taste preferences. If you prefer a milder curry, you can reduce the amount of chili powder or omit it altogether. Conversely, if you like it extra spicy, feel free to increase the amount of chili powder or add fresh chili peppers.

Can I make this curry ahead of time?

Yes, Vegetable Curry actually tastes even better the next day as the flavors have had time to meld together. You can make it ahead of time and store it in the refrigerator for up to 3-4 days. Simply reheat it on the stove or in the microwave before serving.

Is this recipe vegan/vegetarian-friendly?

Yes, this Vegetable Curry recipe is entirely vegan and vegetarian-friendly. It contains no animal products, making it suitable for those following a plant-based diet.

Can I freeze leftovers?

Absolutely! Vegetable Curry freezes exceptionally well. Once cooled, transfer any leftovers to an airtight container and freeze for up to 3 months. To reheat, simply thaw overnight in the refrigerator and then reheat on the stove or in the microwave until heated through.

How can I make this curry creamier?

If you prefer a creamier curry, you can add a splash of coconut milk or cashew cream towards the end of cooking. This will not only add richness but also lend a luxurious creaminess to the curry.

What can I serve with Vegetable Curry besides rice or naan?

In addition to rice or naan, Vegetable Curry pairs well with other Indian side dishes such as samosas, pakoras, or papadums. You can also serve it alongside a variety of chutneys, pickles, and yogurt-based dips for added flavor and texture.

How can I make this curry gluten-free?

To make this curry gluten-free, simply ensure that the spices you use are certified gluten-free. Additionally, you can substitute any wheat-based ingredients such as naan with gluten-free alternatives like rice or quinoa.

What’s the best way to store leftover curry?

Leftover Vegetable Curry can be stored in an airtight container in the refrigerator for up to 3-4 days. Be sure to allow it to cool completely before refrigerating to prevent bacterial growth.

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Vegetable Curry

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 262 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 243 kcal


  • 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


  • 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!



Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.


Calories: 243kcalCarbohydrates: 21gProtein: 3gFat: 17gSaturated Fat: 1gTrans Fat: 0.1gSodium: 622mgPotassium: 667mgFibre: 5gSugar: 6gVitamin A: 4301IUVitamin C: 74mgCalcium: 51mgIron: 2mg
Keyword Cooking, Curry, Food, Indian, Recipe, Vegan, Vegetables, Vegetarian
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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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