The first time I made this Mixed Vegetable Curry, I was simply trying to clear out my fridge. What started as a casual effort transformed into a culinary delight that left my taste buds dancing! This vibrant dish blends a medley of fresh vegetables with aromatic spices, creating a symphony of flavors that can easily lure even the most dedicated meat lovers to the plant-based side. Perfect for busy weeknights, this curry is not just quick and easy to whip up; it’s customizable too, allowing you to adapt the ingredients based on what’s in season or what you have on hand.
There’s something incredibly satisfying about the balance of savory and spicy in this recipe—each spoonful is like a warm hug on a plate. Whether you’re in need of a hearty meal or simply looking to bring more color to your dinner table, this Mixed Vegetable Curry can be your go-to solution. Dive in with me, and let’s create a dish that’s both nourishing and effortlessly delicious!
Why Will You Love This Vegetable Curry?
Quick to prepare: This recipe guarantees a delicious meal in under 30 minutes.
Customizable ingredients: Swap veggies based on what’s in your fridge, making it perfect for any season.
Rich flavor profile: A blend of spices ensures each bite bursts with warmth and heartiness.
Perfect for meal prep: Make a big batch and enjoy it all week—this curry only gets better as it sits!
Crowd-pleasing: Vegan, gluten-free, and full of colors and textures, it’s destined to charm even the pickiest eaters!
Vegetable Curry Ingredients
• Discover the flavorful components of this vegetable curry below!
For the Spice Mix
- Curry Powder – A vital spice mix, either mild or hot; it provides the base flavor and warmth of the curry.
- All Spice Powder – Adds warmth and depth to the curry; use ground allspice for convenience.
- Nutmeg Powder – Enhances the aromatic quality of the dish; freshly grated nutmeg can be used for a more intense flavor.
- Smoked Paprika – Contributes a smoky flavor dimension; regular or sweet paprika can be used instead if necessary.
- Dried Thyme Leaves – Adds herbal notes to the curry; fresh thyme can be used; adjust quantity accordingly.
- Cumin Powder – Provides earthiness and complexity to the spice mix.
- Cayenne Pepper – Offers adjustable heat; start with less for a milder flavor.
For the Base
- Cooking Oil – For sautéing the onions and spices, adding richness; use vegetable or olive oil.
- Onion (large, diced) – Adds sweetness and depth to the flavor base; any variety—brown, yellow, or white—works well.
- Garlic (large cloves, minced) – Enhances aromatics and savory flavor profile.
For the Vegetables
- Red Capsicum/Bell Pepper (chopped) – Adds sweetness and color to the dish.
- Zucchini (diced) – A tender vegetable component in the curry; any similar zucchini-sized vegetable can be used.
- Sweet Potato (cubed) – Provides creamy sweetness and texture.
- Cauliflower Florets – Offers bite and absorbs flavor.
- Frozen Peas – Adds a pop of sweetness and color; easy to incorporate.
- Baby Spinach – Optional for added nutrition and color; kale or silverbeet can also be used.
For the Sauce
- Canned Crushed Tomato – Forms the curry base, providing moisture and acidity; use peeled or diced canned tomatoes as substitutes if needed.
- Vegetable or Chicken Broth – Adds depth of flavor to the curry.
For Serving
- Cilantro/Coriander (chopped) – Fresh herb garnish, enhances flavor; both leaves and stems can be used.
- Salt and Pepper – Essential for seasoning.
- Yoghurt (plain or Greek) – To serve, provides a cooling element.
- Rice (Basmati or White) – Recommended serving base for the curry.
How to Make Vegetable Curry
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Heat the Oil: In a large pot over medium-high heat, add the cooking oil. Wait for it to shimmer slightly—this usually takes about a minute.
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Sauté Onions & Garlic: Add the diced onion and minced garlic. Sauté them for about 2 minutes until the onion becomes translucent and fragrant.
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Add Spices: Stir in the cayenne pepper, cooking for an additional minute before adding the spice mix (curry powder, all spice, nutmeg, smoked paprika, thyme, cumin, and pepper). Cook for 1-2 minutes to release their delightful aromas.
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Incorporate Capsicum & Zucchini: Toss in the chopped bell pepper and diced zucchini, cooking for 1 minute. This will start to soften the veggies and enhance their flavors.
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Mix the Base: Add in the canned crushed tomatoes and vegetable or chicken broth, then mix in the sweet potatoes and cauliflower. Bring the mixture to a simmer, then cover and reduce the heat. Let it simmer for 15 minutes or until the sweet potatoes become tender.
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Thicken the Sauce: Remove the lid and allow the curry to simmer uncovered for another 10+ minutes, until the sauce thickens. Stir in the frozen peas and cook for just 2 more minutes.
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Finish with Greens: Stir in the chopped cilantro and baby spinach, cooking until the spinach wilts. Season with salt and pepper to your taste.
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Serve & Enjoy: Serve your vibrant vegetable curry over a bed of warm Basmati rice, garnished with a dollop of yogurt and extra cilantro.
Optional: For an extra crunch, add some roasted nuts on top before serving.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Vegetable Curry
Fridge: Store your vegetable curry in an airtight container for up to 5 days. Let it cool to room temperature before sealing to maintain freshness.
Freezer: This vegetable curry freezes beautifully! Portion it into freezer-safe containers and store for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, gently warm on the stovetop or in the microwave. Add a splash of water or broth to restore creaminess and bring back its vibrant flavor.
Avoid Overcrowding: When reheating, be mindful not to overcrowd your pot to ensure even heating and prevent burning.
Make Ahead Options
These Mixed Vegetable Curry is perfect for busy home cooks looking to save time during the week! You can prep the spice mix, chop your vegetables, and even cook the curry up to 3 days in advance. To maintain quality, store your curry in an airtight container in the fridge. When you’re ready to enjoy your delicious vegetable curry, simply reheat it on the stovetop over medium heat until warmed through, adding a splash of broth if the sauce thickens too much. Serving is a breeze—just spoon it over warm rice and garnish with yogurt and cilantro. Enjoy a homemade meal with minimal effort!
What to Serve with Mixed Vegetable Curry?
Building a full meal around your vibrant Mixed Vegetable Curry creates a dining experience that delights the senses and warms the soul.
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Warm Basmati Rice: The fluffy grains absorb the creamy, spiced sauce beautifully, creating a harmonious base for your curry.
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Serve with Naan Bread: Soft, pillowy naan is perfect for scooping up every delicious bite, making each meal feel special.
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Cucumber Raita: A yogurt-based side dish helps to cool the palate, balancing the spices and enhancing the overall flavor.
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Fresh Salad: A crisp, mixed greens salad with a citrus vinaigrette adds a refreshing crunch, lightening the meal beautifully.
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Spiced Lentils: Pairing with hearty spiced lentils adds protein and texture, complementing the curry’s tender vegetables splendidly.
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Masala Chai: For a comforting beverage, a cup of warming masala chai echoes the spices in your curry, making it a perfect sip.
Picture this: a colorful plate filled with curry, warm naan in one hand, and a refreshing raita on the side. It’s a meal that not only nourishes the body but also creates a moment of joy and togetherness.
Expert Tips for the Best Vegetable Curry
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Spice Control: Adjust heat: Start with a smaller amount of cayenne pepper and increase gradually to avoid overwhelming the dish with spice.
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Fresh Ingredients: Opt for seasonal veggies: Choose fresh vegetables based on what’s in season for the best flavor and texture in your vegetable curry.
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Consistent Sizing: Cut vegetables evenly: Ensure uniform pieces for even cooking, helping achieve the right texture and perfect tenderness in your curry.
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Flavor Depth: Sauté longer: Spend an extra 30 seconds sautéing the spices to enhance their aromas and deepen the flavor of your vegetable curry.
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Make-Ahead Goodness: Prepare in advance: This vegetable curry is great for meal prep; the flavors meld beautifully overnight for a more robust taste.
Vegetable Curry Variations
Get ready to personalize your vegetable curry with these delightful twists that tease your taste buds and elevate the dish!
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Protein-Packed: Swap in chickpeas or lentils for sweet potatoes to add plant-based protein without missing a beat. They add a lovely texture and heartiness!
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Crunchy Twist: Toss in some green beans or snap peas for a fresh, crunchy element that contrasts beautifully with the tender veggies. The vibrant colors will brighten your dish!
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Extra Heat: Amp up the spice with fresh jalapeños or serrano peppers for a fiery kick. Adjust based on your heat tolerance—just remember to remove the seeds for less intensity.
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Herb Explosion: Experiment with fresh herbs like basil or mint in place of cilantro. They bring a fragrant twist that dances on your palate and refreshes the flavor profile.
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Creamy Variation: Stir in a splash of coconut milk for a luscious, creamy sauce that adds a touch of tropical flavor. It’s a perfect complement to the spices!
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Nutty Flavor: Incorporate toasted nuts like cashews or almonds before serving. Not only do they add a delicious crunch, but they also provide healthy fats.
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Veggie Options: Get creative and use seasonal vegetables like butternut squash, spinach, or broccoli. Each brings its unique flavor and texture, making your curry a surprise every time!
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Fruity Touch: Add diced mango or pineapple for a sweet burst that contrasts beautifully against the savory spices. It’s a tropical delight on your dinner plate!
Mixed Vegetable Curry Recipe FAQs
How do I choose the right vegetables for my curry?
Absolutely! When selecting vegetables, look for fresh, vibrant produce. Choose ones that are in season for the best taste and texture. Avoid any that have dark spots or are overly soft. For this curry, crunchy vegetables like bell peppers and tender ones like zucchini work beautifully together. You can also mix and match based on your preferences or what you have on hand.
What’s the best way to store leftover vegetable curry?
To enjoy your vegetable curry at its best, store it in an airtight container in the fridge for up to 5 days. Allow the curry to cool to room temperature before sealing it up to maintain its delicious flavor. Make sure to give it a gentle stir before serving again, as the flavors tend to deepen and meld together beautifully over time!
Can I freeze this vegetable curry?
Yes, you can! This vegetable curry freezes wonderfully. Portion it into freezer-safe containers, making sure to leave some space for expansion, and store it for up to 3 months. To thaw, simply move your curry to the fridge overnight before reheating it gently on the stovetop or in the microwave, adding a splash of water or broth to help regain its creamy consistency.
What if the curry looks too watery?
If your vegetable curry turns out to be too watery, don’t worry! Just let it simmer uncovered on low heat for an additional 10 minutes; this will help thicken the sauce. You can also mash some of the sweet potatoes in the curry with a fork, which will naturally thicken the consistency while adding a lovely creaminess.
Is this recipe suitable for people with allergies or dietary restrictions?
Very! This vegetable curry is inherently vegetarian, gluten-free, and low-carb. However, it’s wise to check for specific allergies related to ingredients such as cumin or spices used. For a dairy-free option, simply skip the yogurt or pair it with a dairy-free alternative. Feel free to customize the vegetables too, based on what is safe for you or your guests!
What should I serve with this vegetable curry?
I often recommend serving this vibrant vegetable curry over a fluffy bed of Basmati rice or with warm naan bread for dipping. You can also try pairing it with a simple green salad or roasted vegetables for a nutritious, well-rounded meal!
Savor the Flavor: Easy Vegetable Curry for a Cozy Night In
Ingredients
Equipment
Method
- Heat the oil in a large pot over medium-high heat until it shimmers.
- Sauté the diced onion and minced garlic for about 2 minutes until the onion is translucent.
- Add cayenne pepper and the spice mix (curry powder, all spice, nutmeg, smoked paprika, thyme, cumin).
- Stir and cook for another 1-2 minutes to release their aromas.
- Add the chopped bell pepper and diced zucchini, cooking for 1 minute.
- Mix in canned crushed tomatoes, broth, sweet potatoes, and cauliflower.
- Bring to a simmer, cover and reduce heat for 15 minutes.
- Remove the lid and let simmer uncovered for another 10+ minutes until sauce thickens. Stir in frozen peas and cook for 2 more minutes.
- Stir in chopped cilantro and baby spinach until spinach wilts. Season with salt and pepper.
- Serve the vegetable curry over warm Basmati rice garnished with yogurt and extra cilantro.