By Looking for a simple, colorful, and nutritious vegan dinner? This Vegan Mixed Vegetable Curry is packed with fresh vegetables simmered in a rich tomato-onion gravy infused with aromatic Indian spices.
It’s comforting, wholesome, and perfect for busy weeknights or family meals.
Loaded with fiber, vitamins, and plant-based goodness, this curry is a fantastic way to enjoy a variety of vegetables in one delicious dish.
Why You’ll Love This Recipe
- Packed with nutritious vegetables
- Naturally vegan and dairy-free
- Easy one-pot meal
- Great for meal prep
- Family-friendly recipe
- Perfect with rice or roti
What Makes This Curry Special?
Unlike many vegetable curries, this recipe combines multiple colorful vegetables with a flavorful homemade curry base. The result is a hearty dish that’s both satisfying and nourishing.
Ingredients
For the Curry
- 1 cup cauliflower florets
- 1 cup carrots, diced
- 1 cup green beans, chopped
- 1 cup green peas
- 1 potato, diced
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 3 tomatoes, pureed
- 1 green chili, chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- 1 teaspoon Kashmiri red chili powder
- Salt to taste
- 1 cup water
Garnish
- Fresh cilantro, chopped
- Lemon wedges
How to Make Vegan Mixed Vegetable Curry
Step 1: Prepare the Vegetables
Wash and chop all vegetables into bite-sized pieces.
Step 2: Cook the Aromatics
Heat oil in a large pan.
Add cumin seeds and let them splutter.
Add onions and sauté until golden brown.
Step 3: Add Garlic and Ginger
Stir in garlic, ginger, and green chili.
Cook for 1 minute.
Step 4: Make the Curry Base
Add tomato puree.
Cook until thick and fragrant.
Mix in:
- Coriander powder
- Cumin powder
- Garam masala
- Turmeric
- Kashmiri red chili powder
- Salt
Cook for another minute.
Step 5: Add the Vegetables
Add cauliflower, carrots, beans, peas, and potatoes.
Mix well to coat with the spices.
Step 6: Simmer
Pour in water.
Cover and cook for 20–25 minutes until vegetables are tender.
Step 7: Garnish and Serve
Sprinkle fresh cilantro on top.
Serve with lemon wedges.
Serving Suggestions
This curry pairs perfectly with:
- Steamed basmati rice
- Jeera rice
- Whole wheat roti
- Naan
- Paratha
- Vegan yogurt
Storage Tips
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 2 months.
Frequently Asked Questions
Can I use frozen vegetables?
Yes. Frozen mixed vegetables work great and save time.
Can I make it creamy?
Add coconut milk or cashew cream for a richer curry.
Is this curry spicy?
It’s mildly spicy but can be adjusted easily.
Can I add tofu?
Absolutely. Tofu adds extra protein and texture.
Nutrition Benefits
- Rich in fiber
- Packed with vitamins and minerals
- Naturally cholesterol-free
- Supports healthy digestion
- Low in saturated fat
Variations
Creamy Vegetable Curry
Add coconut milk for extra richness.
Protein-Packed Curry
Add tofu, chickpeas, or soy chunks.
Restaurant Style Curry
Finish with vegan cream and fresh herbs.
Final Thoughts
This Vegan Mixed Vegetable Curry is a healthy, flavorful, and versatile meal that’s perfect for any day of the week. Packed with colorful vegetables and warming Indian spices, it’s a comforting dish the whole family will enjoy.
Serve it with fluffy rice or warm roti for a complete and satisfying vegan dinner.