Vegan Mixed Veg Curry
A vibrant, homestyle Indian curry loaded with seasonal vegetables simmered in a spiced onion-tomato gravy. This wholesome one-pot dish is naturally vegan, bursting with flavours from whole and ground spices, and comes together in under 40 minutes. Perfect for a comforting weeknight dinner paired with roti or steamed rice.
For 4 servings
- prep · ~10 min
Prep the vegetables.
1.Peel and cube the potato into 1-inch pieces.2.Peel and dice the carrot into similar-sized pieces.3.Trim the green beans and chop into 1-inch lengths.4.Break the cauliflower into small, even florets.TIPCut all vegetables to a uniform size so they cook evenly in the same amount of time. - prep · ~2 min
Puree the tomatoes.
Blend the tomatoes into a smooth puree using a blender. No need to add water.
- temper · ~2 min
Temper the cumin seeds.
1.Heat 2 tsp oil in a heavy-bottomed pan over medium heat.2.Add 1 tsp cumin seeds and let them sizzle and turn fragrant, about 30 seconds.TIPWait until the cumin seeds crackle and turn a shade darker — this releases their essential oils and deepens the flavour. - saute · ~5 min
Sauté the onion base.
1.Add the finely chopped onions to the pan.2.Cook, stirring occasionally, until they turn soft and translucent, about 4 minutes.3.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.TIPDon't rush browning the onions here — just a soft translucent stage is perfect. You want sweetness, not crunch. - saute · ~8 min
Cook the tomato masala.
1.Pour in the fresh tomato puree.2.Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.3.Cook the masala, stirring frequently, until the tomatoes reduce, thicken, and the oil begins to separate at the edges, about 6 to 8 minutes.TIPThe 'oil separation' stage is a key visual cue in Indian cooking — it means the raw tomato taste is gone and the masala is ready. - simmer · ~15 min
Simmer the vegetables.
1.Add the cubed potatoes, carrots, beans, cauliflower, and green peas to the masala. Stir to coat every piece with the spice mix.2.Pour in 1.5 cups of water and stir well.3.Bring the curry to a gentle boil, then lower the heat to a simmer.4.Cover the pan with a lid and cook for 12 to 15 minutes, or until the potatoes and carrots are fork-tender.TIPCheck the potatoes for doneness — they take the longest. Pierce one with a knife; it should slide through easily. - mix · ~2 min
Finish with garam masala.
Sprinkle the garam masala over the curry and stir gently to mix. Simmer uncovered for another 2 minutes to let the gravy thicken slightly.
TIPAdding garam masala at the very end preserves its aromatic punch. - garnish · ~1 min
Garnish and serve hot.
Turn off the heat. Garnish generously with chopped fresh coriander leaves. Serve the vegan mixed veg curry hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut all vegetables uniformly so potatoes, carrots, and cauliflower finish cooking at the same time.
- 2Wait until the cumin seeds crackle and darken — that's when their essential oils are fully released.
- 3Cook the tomato masala until you see oil separate around the edges; this means raw acidity is gone.
- 4Add garam masala only at the end, off the direct heat, to preserve its volatile aromatics.
- 5Check potato doneness first — pierce one with a knife; it should slide through with no resistance.
- 6For a thicker gravy, mash a few potato cubes against the pan wall before the final simmer.
- 7Leftover curry thickens overnight; stir in a splash of warm water when reheating to restore consistency.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tsp and dry-roast cumin seeds for 30 seconds before adding onions. Stir-fry onions with a splash of water instead of extra oil — great for those watching fat intake.
protein packedProtein-packed
Add 1 cup of boiled chickpeas or paneer (if not vegan) along with the vegetables. This turns the curry into a more substantial one-dish meal.
jainJain
Replace ginger-garlic paste with a paste of ginger and asafoetida (hing). Omit green peas and use only potato, carrot, beans, and cauliflower — perfect for Jain dietary restrictions.
coconut basedCoconut-based
Swap ½ cup water with thick coconut milk added in the last 5 minutes. The coconut sweetness balances the spices beautifully — a South Indian twist.
Why this is on our healthy list.
Rich in Dietary Fiber
The mix of potatoes, carrots, beans, cauliflower, and peas provides a broad spectrum of soluble and insoluble fibre, supporting healthy digestion and sustained energy release.
High in Vitamin A from Carrots
Carrots are packed with beta-carotene, which the body converts into vitamin A — essential for eye health and immune function.
Cancer-Fighting Glucosinolates
Cauliflower contains glucosinolates, sulfur-containing compounds that are linked to reduced risk of certain cancers when consumed regularly.
Naturally Low in Saturated Fat
This curry uses only 2 tsp of oil and no dairy, making it a heart-friendly choice with negligible saturated fat.
Frequently asked questions
Yes, frozen vegetables work well — add them directly to the masala without thawing, and reduce the simmering time by about 3-4 minutes to avoid overcooking.
