Mixed Vegetable Curry
A vibrant, light, and healthy curry packed with a medley of fresh vegetables. Cooked in a simple tomato and onion gravy with minimal oil, it's a perfect guilt-free dish for a nutritious lunch or dinner.
For 4 servings
Sauté the aromatics.
Heat oil in a large pan or kadai over medium heat. Add the cumin seeds and let them splutter. Add the chopped onion and sauté for 3-4 minutes until translucent.
Build the masala base.
- Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
- Stir in the tomato puree, turmeric powder, red chili powder, and coriander powder.
- Cook for 5-7 minutes, stirring occasionally, until the masala thickens and oil begins to separate from the sides.
TIPCooking the masala well is key to a flavorful curry. Don't rush this step.Add the vegetables.
Add the cauliflower, carrots, and green beans to the pan. Mix well to coat them with the masala. Sauté for 3-4 minutes.
Simmer the curry.
- Pour in the water and add salt. Bring the curry to a boil.
- Add the green peas and bell pepper.
- Cover the pan and reduce the heat to low. Simmer for 10-12 minutes, or until all the vegetables are tender but not mushy.
TIPCheck the vegetables after 10 minutes to avoid overcooking. They should have a slight bite.Finish the curry.
Turn off the heat. Gently stir in the whisked yogurt and garam masala. Mix until well combined.
TIPWhisk the yogurt well and add it off the heat to prevent it from curdling.Garnish and serve.
Garnish with fresh coriander leaves. Serve the mixed vegetable curry hot with roti or rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, chop all vegetables to a similar size for even cooking.
- 2Add vegetables that take longer to cook, like carrots and cauliflower, first.
- 3To make the gravy thicker, you can reduce the amount of water or simmer for a little longer with the lid off.
- 4Feel free to add other vegetables like potatoes, broccoli, or sweet corn.
- 5If using frozen peas, add them in the last 5 minutes of cooking as they cook very quickly.
Adapt it for your goals.
Vegan
Simply omit the yogurt or replace it with a plant-based yogurt or 2 tablespoons of cashew paste for a creamy texture.
high proteinHigh protein
Add 150g of cubed paneer or tofu along with the peas and bell pepper to boost the protein content.
quickQuick
Use a 400g bag of frozen mixed vegetables instead of fresh to save on prep time. Adjust cooking time as needed.
kid friendlyKid friendly
Reduce or omit the red chili powder to make it milder for children. You can also add a teaspoon of sugar or ketchup to balance the flavors.
Why this is on our healthy list.
High in Dietary Fiber
The combination of various vegetables provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps you feel full longer.
Rich in Vitamins and Minerals
This curry is a powerhouse of essential vitamins like Vitamin A, C, and K, and minerals like potassium and folate, which support overall health and immunity.
Low in Calories and Fat
By avoiding heavy cream and using minimal oil, this recipe is low in calories and saturated fat, making it a heart-healthy and weight-management-friendly option.
Frequently asked questions
Yes, this version is very healthy. It's packed with fiber, vitamins, and minerals from the variety of vegetables. It's low in fat and calories as it uses minimal oil and no cream.