Mixed vegetable curry with potatoes, spinach, carrots and peas is the only Indian-style recipe my children are guaranteed to eat and enjoy every single time. An easy, mild, vegan curry that’s packed with veggies.
For all the drama around mealtimes, fruit and vegetable refusal and picky eating that goes on around here, my kids have always liked curry. It must be because I’ve given it to them since they were babies. Or perhaps it’s genetic – both of their parents are huge fans of Indian food. It’s certainly not down to what I ate during early pregnancy – curry was definitely off the menu and I seemed only able to eat white bread!
Perhaps I’m overplaying it though. R, 8, will eat this but he will pick out the potatoes and only eat them. The spinach in the sauce doesn’t seem to bother him though and I love knowing he’s had some greens for his dinner.
This is a quick and easy mixed vegetable curry recipe that’s become one of my favourite vegetable recipes for kids. I’ve included chilli powder in the ingredients but I usually leave this out for the kids.
How to make mixed vegetable curry
Mixed vegetable curry
Mixed vegetable curry with potatoes, spinach, carrots and peas is the only recipe my children are guaranteed to eat and enjoy every single time. An easy, mild, vegan curry that's packed with veggies.
For the vegetables
- 4 medium potatoes chopped (peeled if preferred)
- 2 medium carrots peeled and diced
- 100 g frozen peas
For the masala
- 1 tbsp sunflower oil
- 1 tbsp cumin seeds
- 1 large onion peeled and finely chopped
- 2 cloves garlic peeled and finely chopped
- 1 thumb-sized piece ginger peeled and finely chopped
- 1 tsp turmeric
- 1 tsp chilli powder optional
- 2 400g tins chopped tomatoes
- 100 g baby leaf spinach or equivalent weight frozen spinach shredded
- 1 tbsp garam masala
- fresh coriander to serve (optional)
First prepare your vegetables. Bring a large pan of water to the boil and add the prepared potatoes and carrots. Bring back to the boil then simmer until soft. Drain and add the peas - they don't need to be boiled. Set aside.
Meanwhile heat the oil in a large saucepan or frying pan over a medium heat. Add the cumin seeds and fry until just turning brown.
Add the onions and sauté until golden brown and soft. Add the garlic and ginger and continue cooking for a further minute before adding the turmeric and chilli (if using.)
Next add the chopped tomatoes. Stir well, bring to a boil, then reduce the heat and allow to cook for 5-10 minutes to allow the sauce to thicken a little bit. Add the spinach and continue cooking until either wilted or defrosted.
Finally add the garam masala. Cook for five more minutes then stir in the cooked vegetables.
Serve with rice or flatbreads and fresh coriander if liked.
If you like this you might like this easy red lentil dal recipe, this easy potato curry with cumin recipe or some of my other vegan curry recipes over on cookveggielicious.com such as this aubergine and chickpea curry.