This mixed vegetable curry is a simple, mild Indian-style curry that's packed with veggies. Suitable for vegans.
This recipe is a real family favourite here.
In fact for many years this mixed vegetable curry with potatoes, spinach, carrots and peas was the only Indian-style recipe my children were guaranteed to eat. They enjoyed it every single time.
It's an easy, mild curry that's packed with veggies. You can adapt it to suit what vegetables you have in the house. And it's suitable for vegans too.
Despite the picky eating my kids have always liked curry
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. After all, 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!
I love that my kids even eat the curry sauce when it's full of spinach. I love knowing they've had some greens for dinner.
I think this mixed vegetable curry is a great family dinner - I hope you love it too.
How spicy is this mixed vegetable curry?
Well - that's up to you.
Because this easy mixed vegetable curry recipe is one of my favourite vegetable recipes to serve to my kids I usually go easy on the chilli powder. Or sometimes I leave it out altogether.
However, I've included chilli powder in the ingredients and I'll leave it up to you how much you include. As my children are getting older they're increasingly able to handle a bit of heat in their food.
What ingredients do you need to make this mixed vegetable curry?
This is a very versatile curry recipe. You can be flexible with what vegetables you add to your veggie curry.
Here are my favourites but feel free to chop and change as you please:
The other ingredients you need are:
- Sunflower oil
- Cumin seeds
- Chilli powder (optional)
- Tinned chopped tomatoes
- Garam masala
- Salt and pepper
Store in the fridge
If you want to make this curry in advance or you have leftovers simply allow it to cool completely then transfer to a container with a lid. Store in the fridge for up to three days.
To freeze this mixed vegetable curry allow to cool completely then transfer to a freezer box or bag. Label with the recipe name and date and store in the freezer.
When you're ready to eat it defrost overnight in the fridge and then reheat until piping hot.
Although you can defrost this in the microwave this can make the potatoes turn mushy so it's best defrosted in the fridge overnight.
How to make mixed veg curry
- Wash and chop your potatoes and carrots.
- Place in a large pan of salted water and bring to the boil.
- When almost done add the peas and return to the boil. Then simmer for a minute and drain.
- Heat a tablespoon of oil in a pan and add the cumin seeds. Fry for a minute until turning brown.
- Add the onion and fry until soft and golden brown, stirring often.
- Add the garlic and ginger, stir and cook for one more minute.
- Next add a spoonful of turmeric and the chilli powder if using.
- Pour in two tins of chopped tomatoes, bring to the boil and then simmer for 5-10 minutes.
- Add the frozen spinach and cook until defrosted and well mixed in.
- Stir in a tablespoon of garam masala and season with salt and pepper to taste.
- Add the cooked vegetables, stir well and heat through.
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How to make mixed vegetable curry
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Mixed vegetable curry
For the vegetables
- 8 small potatoes chopped (peeled if preferred)
- 3 medium carrots peeled and diced
- 100 g frozen peas
For the sauce
- 1 tablespoon sunflower oil
- 1 tablespoon cumin seeds
- 1 large onion peeled and finely chopped
- 2 cloves garlic peeled and finely chopped
- 1 thumb-sized piece ginger peeled and grated or finely chopped
- 1 teaspoon turmeric
- 1 teaspoon chilli powder optional
- 800 g tinned chopped tomatoes (2 x 400g tins)
- 100 g frozen chopped spinach or equivalent weight fresh spinach, chopped
- 1 tablespoon garam masala
- salt and pepper to taste
- fresh coriander chopped, to serve (optional)
First prepare your vegetables
- Bring a large pan of salted water to the boil and add the prepared potatoes and carrots. Bring back to the boil then simmer until soft.
- When almost done add the peas and return to the boil. Simmer for a minute then drain and set aside.
To make the sauce
- Heat a tablespoon of sunflower oil in a large saucepan or frying pan over a medium heat. Add a spoonful of cumin seeds and fry until just turning brown.
- Add the chopped onion and sauté until golden brown and soft, stirring often. Add the garlic and ginger and continue cooking for a further minute before adding a teaspoon of turmeric and the chilli powder (if using.)
- Next add 2 tins of 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 a tablespoon of garam masala. Cook for five more minutes then stir in the cooked vegetables. Season to taste with salt and pepper. Continue cooking until the vegetables are hot.
- Serve with rice or flatbreads and fresh coriander if liked.
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