Curried Mixed Vegetables
Bring the vibrant flavors of India to your kitchen with this Curried Mixed Vegetables recipe! Packed with nutrient-rich carrots, potatoes, green beans, cauliflower, and peas, this dish is simmered in a fragrant blend of spices, creamy coconut milk, and a hint of fresh ginger for a perfectly balanced curry. With just 20 minutes of prep time and simple one-pan cooking, this recipe is ideal for a quick yet hearty weeknight dinner. Serve it steaming hot with rice, naan, or roti, and garnish with fresh cilantro for a finishing touch. Whether you’re a curry enthusiast or a veggie lover, this dish is sure to satisfy with its wholesome ingredients and aromatic spices. Perfect for vegetarians and a fantastic way to explore bold, homemade curry flavors!
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 medium Tomatoes, finely chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 medium Carrot, diced
- 2 medium Potatoes, diced
- 1 cup Green beans, cut into 1-inch pieces
- 1 cup Cauliflower florets
- 0.5 cup Peas, fresh or frozen
- 1 cup Coconut milk
- 1 cup Water
- 2 tablespoons Cilantro, chopped (for garnish)
Instructions
Heat vegetable oil in a large pan or skillet over medium heat.
Add the cumin seeds and allow them to sizzle for 30 seconds until aromatic.
Stir in the chopped onion and sauté for 5 minutes until golden brown.
Add the minced garlic and ginger, and sauté for 1 minute until fragrant.
Stir in the chopped tomatoes and cook for 3-4 minutes until soft and pulpy.
Add the turmeric powder, garam masala, coriander powder, red chili powder, and salt. Mix well.
Add the diced carrots, potatoes, and green beans to the pan. Stir to coat the vegetables in the spice mixture.
Pour in the coconut milk and water. Mix well and bring to a simmer.
Cover the pan with a lid and cook over medium heat for 15 minutes, stirring occasionally.
Add the cauliflower florets and peas to the pan. Stir and cook for another 10 minutes or until all the vegetables are tender.
Taste and adjust seasoning if needed.
Garnish with chopped cilantro before serving.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 50.2 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4231 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
