Have you tried Indian food? Are you interested in making a simple dish at home that is quick, easy and nutritious? This mix vegetable curry is the perfect Indian recipe to start with! If you don’t have all the vegetables at home or would like to create your own vegetable curry I invite you to check the vegetable classifications for vegetable replacement alternatives.
The vegetables will be steamed before mixing with the sauce; if you like your veggies crunchy be sure to remove them from the heat early before they become to soft. Remember, even if they are a little too crunchy they will cook a bit more in the tomato onion masala sauce.
After our sons left for college, my husband and I have started including more vegetarian dinners during the week. This vegetable curry is one that both my husband and I love and that we eat with basmati rice and make it a meal.
- 5 oz. cauliflower florets
- 6 oz. 1 inch peeled and cubed red potatoes
- 3 oz. green beans ends removed and 1 inch long
- 3 oz. carrots peeled cut in 1 inch long strips
- ¾ - 1 cup of frozen peas (petit pois)
- ¾ - 1 cup tomato onion masala
- ¾ cup water (use water where vegetables were cooked)
- 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)
- 1 tablespoon of chopped cilantro use to garnish
- ¼ cup of yogurt (optional)
- salt to taste
- Cut and steam vegetables (except the peas). Save the water to use later.
- In a large pan at medium temperature place the frozen tomato and onion masala with the vegetable water.
- When the masala is defrosted add the drained vegetables and mix well.
- Add the peas, water and spices, including the salt.
- Mix well and cook for 5-10 minutes at low-medium temperature. So that the flavors are absorbed by the vegetables. Be careful not to overcook the vegetables. Add more water if necessary to have enough sauce to cover all the vegetables.
- Serve over basmati rice garnish with cilantro and if you like some yogurt