When time is tight, this 30-minute Mixed Vegetable Curry comes to the rescue—sweet potatoes, cauliflower, and chickpeas all simmered in a quick, delicious curry sauce.
If you’re searching for a quick and easy recipe, this Vegetable Indian Curry is a must-try! It’s a comforting mix of sweet potatoes, cauliflower, yellow onion, tomatoes, and chickpeas simmered in a flavorful curry sauce. The fragrant spices and creamy texture make this dish a go-to for busy weeknights.
I’ve always loved curry, but my first attempt at making it was a disaster. In my university days, with no real cooking experience, I tossed a whole raw chicken breast into a pan, dumped in an entire tub of curry paste, and poured a can of coconut milk over it. I covered the pan, set it to medium, and walked away. Needless to say, it was one of the worst meals I’ve ever made.
But you won’t make the same mistakes! This recipe is foolproof and delivers a delicious curry every time. Follow along, and you’ll have a flavorful dish that’s sure to impress.
Table of Contents
Reasons to Love This Indian Curry
- Leftovers of Mixed Vegetable Curry taste even better the next day, making lunch or dinner a breeze.
- Serve Mixed Vegetable Curry with rice or naan, and you’ve got a satisfying, complete meal that’s sure to fill everyone up.
Recipe Ingredients
- Vindaloo Curry Powder: This spice mix packs a punch, infusing the curry with a warm, flavorful kick to your Mix Veg curry.
- Coconut Milk: It brings a rich, creamy texture that mellows the spices, making the curry smooth and comforting.
- Sweet Potato: The sweet potatoes add a natural sweetness and tender texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Herbs and Spice Twist: For herbs and spices, consider adding ginger and garlic for extra depth, or finish the curry with fresh cilantro or Thai basil for a burst of freshness. You can also try adding a pinch of turmeric for color or coriander for a hint of citrusy spice. Whole spices like bay leaf, cumin seeds, cloves, and green cardamom can also be added for a more robust, aromatic flavor.
- Seasoning Variation: Experiment with soy sauce for umami or lime juice for tang. Alternatively, you can try fish sauce for depth, garam masala for warmth, and crush Kasuri Methi (dried fenugreek leaves) in your palms, adding it to the curry towards the end of cooking.
- Curry Paste Variation: For an Indian-style curry, I used Vindaloo curry powder. However, you can substitute it with curry paste. Add it during step 3, starting with a tablespoon and adjusting to taste. If you’re feeling adventurous, try making your own red curry paste or simply use pre-packaged paste.
How to Make Mixed Vegetable Curry
Step #1: Heat the oil in a large pan over medium-high heat (190°C) until shimmering.
Step #2: Add the sweet potato and sauté for 3 minutes.
Step #3: Turn the heat down to medium, then add the cauliflower, onion, and curry powder. Toss well and cook for 1 minute.
Step #4: Add the coconut milk and diced tomatoes. Stir well and allow it to come to a boil. Cover the pan, turn the heat down to low, and simmer for 10 minutes or until all vegetables are tender.
Step #5: Add the chickpeas and stir in the sugar. Taste and add salt and pepper as needed.
Step #6: Garnish with cilantro and serve over basmati rice.
Expert Tips
- Bloom the Spices: Before adding the vegetables, toast the curry powder in the hot oil for 30 seconds to release its full flavor. This technique, called “blooming,” intensifies the spice’s aroma and taste.
- Simmer Gently: Keep the simmer low and slow to prevent the coconut milk from curdling and to ensure the vegetables cook evenly. Stir occasionally to avoid sticking.
FAQs
You can serve Mixed Vegetable Curry with chapati, roti, paratha, poori, naan, or any other flatbreads of choice instead of rice.
Yes, you can use different vegetables in Mixed Vegetable Curry. Great options include zucchini, baby corn, butternut squash, bell peppers, green beans, peas, spinach, and carrots.
To increase the spice level, you can add crushed red pepper, red chilli powder, or fresh green chili. Adjust the amount based on your desired level of heat.
Storage Info
To store Mixed Vegetable Curry, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
To reheat, thaw it in the refrigerator overnight if frozen. Warm it on the stovetop over medium heat, stirring occasionally, or microwave it until heated through. Add a splash of water or coconut milk if the curry thickens.
More Delicious Curry Recipes You’ll Love
Mixed Vegetable Curry Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 Tablespoons coconut oil
- 1 cup peeled and cubed sweet potato
- 1 cup chopped cauliflower
- 1/2 small yellow onion - sliced
- 1 heaping tbsp Vindaloo curry powder
- 1 14 ounce can unsweetened coconut milk
- 1 14 ounce no salt added diced tomatoes, drained
- 1 14 ounce can chickpeas, drained and rinsed
- 1 teaspoon brown sugar
- Salt and Pepper
- Basmati rice and cilantro for serving
Instructions
- Heat the oil in a large pan over medium-high heat until shimmering.
- Add the sweet potato and sauté for 3 minutes.
- Turn the heat down to medium, then add the cauliflower, onion, and curry powder. Toss well and cook for 1 minute.
- Add the coconut milk and diced tomatoes. Stir well and allow it to come to a boil. Cover the pan, turn the heat down to low, and simmer for 10 minutes or until all vegetables are tender.
- Add the chickpeas and stir in the sugar. Taste and add salt and pepper as needed.
- Garnish with cilantro and serve over basmati rice.
NOTES
Nutrition
Such a flavorful dish for how fast it comes together, really satisfying!
We just had this curry and it was H-E-A-V-E-N. Really delicious recipe and so simple to make. This is going to be a classic in our home from now on. Thank you so much for sharing this!
LOVE hearing this Steven!!
This was SO easy to throw together and very delicious and filling. I can’t wait to try some other recipes you’ve posted!
Awesome, Christine!! I’m so glad you like it 🙂