Vegan Mixed Veg Curry
A comforting South Indian curry featuring a medley of tender-crisp vegetables simmered in a light, creamy coconut milk gravy. Delicately spiced and finished with a traditional tempering, it's a wholesome and quick dish perfect for a weeknight meal.
For 4 servings
Cook the vegetables.
- In a medium pot, combine the cauliflower, carrots, green beans, and green peas.
- Add 2 cups of water, the turmeric powder, and salt.
- Bring to a boil, then reduce heat and simmer for 8-10 minutes until the vegetables are tender-crisp.
- Drain the water completely and set the cooked vegetables aside.
TIPDon't overcook the vegetables; they should retain a slight bite for the best texture.Simmer with coconut milk.
Return the drained vegetables to the pot. Pour in the light coconut milk and stir gently. Heat over low-medium flame for 2-3 minutes until everything is heated through. Avoid boiling to prevent the coconut milk from curdling.
Make the tempering.
- Heat the coconut oil in a small pan or tadka pan over medium heat.
- Once the oil is hot, add the mustard seeds and let them splutter.
- Add the cumin seeds and curry leaves, and sauté for about 30 seconds until fragrant.
TIPBe ready to pour the tempering immediately after it's ready to capture the maximum aroma.Combine and serve the curry.
Pour the hot tempering over the vegetable curry. Mix gently to combine and serve immediately with steamed rice or chapatis.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut all vegetables into uniform sizes to ensure they cook evenly.
- 2For a richer flavor, you can add a teaspoon of ginger paste along with the vegetables.
- 3Do not boil the curry after adding coconut milk, as it can split and ruin the texture.
- 4This curry is best served fresh but can be stored in the fridge for up to two days.
Adapt it for your goals.
Spicy
Add 1-2 slit green chilies along with the vegetables for a bit of heat.
high proteinHigh protein
Add 1/2 cup of boiled chickpeas or cubed firm tofu along with the vegetables to boost the protein content.
quickQuick
Use a bag of frozen mixed vegetables to cut down on chopping and prep time.
jainJain
Omit the carrots and use raw banana or cabbage instead to make it Jain-friendly.
Why this is on our healthy list.
Rich in Fiber
A variety of vegetables provides ample dietary fiber, which aids digestion, promotes gut health, and helps you feel full.
Plant-Based Goodness
A fully vegan dish that delivers essential vitamins and minerals like Vitamin C, Vitamin A, and potassium, without any animal products.
Heart-Healthy Fats
Using light coconut milk and a small amount of coconut oil provides healthier fats in moderation compared to heavy cream or butter.
Frequently asked questions
Yes, it's very healthy. It's packed with fiber and vitamins from the various vegetables and uses light coconut milk for creaminess, keeping saturated fat low. It's a light, wholesome, plant-based meal.
