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September 16, 2025
Mixed Vegetable Curry Recipe
Mixed vegetable curry adds vibrant color, rich flavor, and a little heat to your plate while serving as a suitable side dish for various Indian meals. This versatile preparation showcases how multiple vegetables can be combined to create more complex flavors than single-vegetable dishes. The colorful appearance makes this curry as visually appealing as it is delicious for impressive meal presentations. This suitable side dish complements rice, bread, and main courses while providing essential nutrients from diverse vegetables. The little heat ensures family-friendly spice levels while the rich flavors demonstrate how proper Indian spicing can transform simple vegetables into something extraordinary.
This mixed vegetable curry will add color, flavor, and a little heat to your plate, a suitable side dish for your homemade butter chicken, or tikka masala. Add a side of rice and some naan to round out the menu.
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
4
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Ingredients
3 tablespoons ghee or clarified butter
1 cup finely chopped onion
1 tablespoon minced fresh garlic
1 ( 1/2 inch piece) fresh ginger, grated
1/2 cup chopped tomato
1 serrano pepper , seeded, membranes removed, minced (see Note)
1 cup sliced, peeled carrots
1 cup frozen green peas
1 large russet potato (about 1/2 pound), peeled and cut into 1-inch pieces
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground fenugreek seeds
1/4 teaspoon chili powder , or to taste
3/4 teaspoon salt , or to taste
1 tablespoon chopped cilantro, for garnish (optional)
Directions
Heat ghee in a large, nonstick pan over medium heat. Add onion and cook, stirring, until lightly brown, about 8 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
Add tomato, serrano pepper, carrots, peas, potato, turmeric, coriander, cumin, fenugreek, chili powder, and salt, and cook, stirring, for about 5 minutes.
Reduce heat to low, cover, and let vegetables steam in their own juices until potatoes are fork tender, about 25 minutes. Stir about halfway through cooking time, and make sure the pan isn’t too dry. If vegetables are sticking, add 1 or 2 tablespoons water, replace the lid, and continue cooking. Taste; season with salt.
Garnish with chopped cilantro. Serve warm, with naan, or similar flatbread.
Nutrition Facts (per serving)
| 244 | Calories |
| 10g | Fat |
| 34g | Carbs |
| 6g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 244 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 6g | 30% |
| Cholesterol 25mg | 8% |
| Sodium 440mg | 19% |
| Total Carbohydrate 34g | 13% |
| Dietary Fiber 7g | 24% |
| Total Sugars 8g | |
| Protein 6g | 12% |
| Vitamin C 21mg | 23% |
| Calcium 64mg | 5% |
| Iron 2mg | 13% |
| Potassium 809mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
