Ultimate Mixed Vegetable Curry: A Flavorful & Easy Weeknight Meal

Craving a healthy and delicious weeknight meal? Look no further than this vibrant and aromatic mixed vegetable curry! This recipe is packed with nutrients, bursting with flavor, and incredibly easy to customize to your liking. Whether you’re a seasoned chef or a beginner in the kitchen, this guide will walk you through each step to create a restaurant-quality curry in the comfort of your own home.

Why You’ll Love This Mixed Vegetable Curry

• Healthy and Nutritious: Loaded with vitamins, minerals, and fiber from a variety of vegetables.
• Versatile and Customizable: Use your favorite vegetables or whatever you have on hand. Adjust the spice level to your preference.
• Easy to Make: Requires minimal effort and cooking time. Perfect for busy weeknights.
• Delicious and Flavorful: Aromatic spices create a rich and satisfying flavor profile.
• Vegan and Gluten-Free: Naturally suitable for vegan and gluten-free diets (ensure your curry powder is gluten-free).
• Budget-Friendly: Uses affordable and readily available ingredients.

Ingredients You’ll Need

This recipe is a great starting point, but feel free to experiment with different vegetables and spice combinations to create your own signature mixed vegetable curry!

Vegetables:

• 2 cups Mixed Vegetables: Choose a combination of your favorites. Some suggestions include:
  • Cauliflower florets
  • Broccoli florets
  • Carrots, chopped
  • Potatoes, diced
  • Green beans, trimmed
  • Peas (fresh or frozen)
  • Bell peppers, chopped (any color)
  • Spinach or kale (added towards the end)
  • Eggplant, cubed
  • Zucchini, cubed
• 1 medium Onion, chopped
• 2-3 cloves Garlic, minced
• 1-inch piece of Ginger, grated
• 1-2 Green chilies, slit (optional, for added heat)
• 1 cup Tomatoes, chopped (or 1 can (14.5 oz) diced tomatoes, drained)

Spices:

• 2 tablespoons Curry powder: Use a good quality curry powder blend.
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Garam masala: Added at the end for extra aroma and flavor.
• 1/4 teaspoon Red chili powder (optional, for extra heat)
• Salt to taste

Other Ingredients:

• 2 tablespoons Vegetable oil (or coconut oil for a vegan option)
• 1 cup Vegetable broth (or water)
• 1/2 cup Coconut milk (optional, for creaminess)
• Fresh cilantro, chopped (for garnish)
• Lemon or lime wedges (for serving, optional)

Equipment You’ll Need

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring spoons and cups
• Spatula or wooden spoon

Step-by-Step Instructions

Follow these detailed instructions to create your perfect mixed vegetable curry. Don’t be afraid to adjust the spices and vegetables to suit your personal taste!

Preparation (10 minutes):

1. Prepare the Vegetables: Wash and chop all the vegetables according to the list above. Keep them in separate bowls if you are adding them at different times.
2. Prepare Aromatics: Chop the onion, mince the garlic, grate the ginger, and slit the green chilies (if using).
3. Measure Spices: Measure out all the spices and keep them ready for quick addition.

Cooking the Curry (30-40 minutes):

1. Sauté Aromatics: Heat the vegetable oil (or coconut oil) in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
2. Add Garlic, Ginger, and Chilies: Add the minced garlic, grated ginger, and slit green chilies (if using) to the pot. Sauté for another minute until fragrant. Be careful not to burn the garlic.
3. Add Spices: Add the curry powder, turmeric powder, cumin powder, coriander powder, and red chili powder (if using) to the pot. Sauté for 1-2 minutes, stirring constantly, until the spices are fragrant. This step is crucial for blooming the spices and releasing their flavors. Be careful not to burn the spices, lower the heat if needed.
4. Add Tomatoes: Add the chopped tomatoes (or canned diced tomatoes) to the pot. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and break down, forming a paste.
5. Add Heartier Vegetables: Add the harder vegetables first, such as potatoes, carrots, cauliflower, and broccoli. Stir well to coat them with the tomato-spice mixture.
6. Add Vegetable Broth (or Water): Pour in the vegetable broth (or water). Bring the mixture to a boil, then reduce the heat to a simmer.
7. Cover and Simmer: Cover the pot and simmer for 15-20 minutes, or until the vegetables are tender but not mushy. Stir occasionally to prevent sticking.
8. Add Softer Vegetables: Add the softer vegetables, such as green beans, peas, eggplant, and zucchini. Stir well and cook for another 5-10 minutes, or until they are tender.
9. Add Coconut Milk (Optional): If using coconut milk, stir it into the curry during the last 5 minutes of cooking. This will add creaminess and richness to the curry.
10. Add Spinach or Kale (Optional): If using spinach or kale, add it during the last 2-3 minutes of cooking. Stir until the greens wilt.
11. Season to Taste: Add salt to taste. You may also want to add a squeeze of lemon or lime juice for brightness.
12. Garnish and Serve: Sprinkle with fresh cilantro and serve hot with rice, naan, roti, or quinoa. Lemon or lime wedges can be served on the side.

Tips for the Best Mixed Vegetable Curry

• Use Fresh, High-Quality Vegetables: The better the quality of your vegetables, the better the flavor of your curry will be.
• Don’t Overcook the Vegetables: Aim for tender-crisp vegetables that retain their texture.
• Bloom the Spices: Sautéing the spices in oil helps to release their flavors and create a more aromatic curry.
• Adjust the Spice Level: Add more or less red chili powder or green chilies depending on your preference for heat.
• Use Coconut Milk for Extra Creaminess: Coconut milk adds a rich and creamy texture to the curry. You can use full-fat or light coconut milk, depending on your preference.
• Add a Touch of Acidity: A squeeze of lemon or lime juice at the end brightens the flavors of the curry.
• Let the Curry Rest: Allowing the curry to rest for a few minutes before serving allows the flavors to meld together.
• Make it Ahead: This curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve over time.
• Freeze for Later: You can also freeze this curry for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Variations and Substitutions

This recipe is incredibly versatile, and you can easily adapt it to your liking. Here are some variations and substitutions you can try:

• Protein: Add protein such as chickpeas, lentils, tofu, or paneer to make it a more substantial meal.
• Different Vegetables: Use any vegetables you like or have on hand. Some other options include sweet potatoes, butternut squash, corn, mushrooms, and asparagus.
• Spice Blends: Experiment with different curry powder blends to create unique flavor profiles. You can also make your own curry powder blend.
• Tomatoes: Use fresh tomatoes, canned diced tomatoes, tomato paste, or tomato puree.
• Coconut Milk: If you don’t have coconut milk, you can use heavy cream, yogurt, or cashew cream for a similar creamy texture. You can also skip it altogether for a lighter curry.
• Spice Level: Adjust the amount of red chili powder or green chilies to control the spice level. You can also add a pinch of cayenne pepper for extra heat.
• Herbs: Experiment with different herbs, such as cilantro, parsley, mint, or basil.
• Ginger-Garlic Paste: For convenience, you can use store-bought ginger-garlic paste instead of fresh ginger and garlic.
• Vegan Variation: Ensure your curry powder is vegan-friendly. Use vegetable oil or coconut oil instead of ghee or butter.

Serving Suggestions

This mixed vegetable curry is delicious served with:

• Rice: Basmati rice, jasmine rice, brown rice, or wild rice.
• Naan: Warm naan bread for dipping.
• Roti: Indian flatbread.
• Quinoa: A healthy and protein-rich alternative to rice.
• Couscous: A quick and easy side dish.
• Salad: A simple green salad to balance the richness of the curry.
• Yogurt Raita: A cooling yogurt dip to complement the spicy flavors.

Nutritional Information (Approximate)

(Based on a serving size of 1 cup, without rice or naan. Nutritional information can vary depending on the specific ingredients used.)

• Calories: 200-250
• Fat: 10-15g
• Saturated Fat: 5-10g (depending on the type of coconut milk used)
• Cholesterol: 0mg
• Sodium: 500-700mg
• Carbohydrates: 20-30g
• Fiber: 5-8g
• Sugar: 5-10g
• Protein: 5-8g

This curry is a good source of vitamins A, C, and K, as well as minerals such as potassium and folate.

Conclusion

This mixed vegetable curry recipe is a fantastic way to enjoy a healthy, flavorful, and customizable meal. With its vibrant colors and aromatic spices, it’s sure to become a family favorite. So, gather your favorite vegetables, spices, and get ready to create a curry masterpiece!

FAQs

1. Can I use frozen vegetables?
   Yes, you can use frozen vegetables. Add them towards the end of the cooking process, as they tend to cook faster than fresh vegetables.

2. Can I make this curry in a slow cooker?
   Yes, you can. Sauté the onions, garlic, ginger, and spices in a skillet first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

3. How long does this curry last in the refrigerator?
   This curry will last for up to 3 days in the refrigerator.

4. Can I add meat to this curry?
   Yes, you can add cooked chicken, beef, or lamb to this curry. Add it during the last 15-20 minutes of cooking time.

5. What if I don’t have curry powder?
   If you don’t have curry powder, you can make your own blend using turmeric, cumin, coriander, ginger, garlic, and chili powder.

6. Is this recipe spicy?
   The spice level is adjustable. If you want a spicier curry, add more red chili powder or green chilies. If you prefer a milder curry, omit the red chili powder and green chilies.