Have you tried Indian food? Are you interested in making a simple dish at home that is quick and nutritious? This mixed 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 using vegetables you like, I invite you to check the vegetable classifications for vegetable replacement alternatives.
Steam the vegetables before mixing with the sauce, if you like them crunchy remove them when they are still hard. Remember, even if they are a little too crunchy they will cook 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
- 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
- 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 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.
- Serve over basmati rice garnish with cilantro and if you like some yogurt
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