Mix Vegetable Curry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4
  • 5 oz. cauliflower florets
  • 6 oz. 1 inch peeled and cubed red potatoes
  • 3 oz. green beans ends removed and 1 inch long
  • ¾ - 1 cup of frozen peas (petit pois)
  • 3 oz. carrots peeled cut in 1 inch long strips
  • ¾ - 1 cup tomato onion masala
  • 1 teaspoon veggie masala (possibly sold at Indian Store otherwise use ½ tsp coriander, ½ tsp chili powder, ¼ tsp ginger powder, ⅛ tsp garam masala)
  • ¾ cup water (use water where vegetables were cooked)
  • 1 tablespoon of chopped cilantro use to garnish
  • ¼ cup of yogurt (optional)
  • salt to taste
  1. Cut and steam vegetables (except the peas). Save the water to use later.
  2. In a large pan at medium temperature place the frozen tomato and onion masala with the vegetable water.
  3. When the masala is defrosted add the drained vegetables and mix well.
  4. Add the peas, water and spices, including the salt.
  5. Mix well and cover. Cook for 5-10 minutes at low-medium temperature. So that the flavors are absorbed by the vegetables. Keep checking the vegetables to avoid overcooking them. Add more water if necessary to have enough sauce to cover all the vegetables.
  6. Serve over basmati rice garnish with cilantro and if you like some yogurt
Recipe by Belmondo Foods at https://www.belmondofoods.com/mix-vegetable-curry/