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mixed vegetable curry in bowl
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Easy Mixed Vegetable Curry (Dry, North Indian Style Sabzi)

This mixed vegetable curry recipe is PERFECT for weeknights. It is flexible enough so you can use the vegetables you have in your fridge and comes together with minimal effort. A simple and healthy dry vegetarian/vegan sabzi that tastes delicious with Indian breads like roti or chapati.
Course Lunch/Dinner
Cuisine Indian
Keyword mixed vegetable curry, mixed vegetable sabzi
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 271.3kcal
Author Saima Zaidi

Ingredients

  • 3 tablespoon cooking oil
  • 1 teaspoon cumin seeds
  • 1 medium red onion sliced fine
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 2 small tomatoes chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • salt to taste
  • 1 cup sweet peas
  • 1 cup diced carrots
  • 2 cups cauliflower florets
  • 1 cup diced French beans
  • 1.5 cups diced potatoes
US Customary - Metric

Instructions

  • Heat the oil in a deep pan or karahi (wok) and add the cumin seeds and onions. 
  • Fry the onions until they start to caramelize and turn brown.
  • Add the ginger, garlic and tomatoes. Cook until the tomatoes break down and soften. You can add a splash of water if the masala is too dry.
  • Add the spices (coriander, red chilli and turmeric) and salt and stir well.
  • Add the remaining vegetables - peas, carrots, cauliflower, beans and potatoes. Add a splash of water, mix and cover the pan. Cook on low-medium heat until the vegetables are cooked through but not mushy. Serve hot with Indian bread like roti or paratha.  

Notes

  1. Don't add too much water or the vegetables will turn mushy.
  2. Chop or dice the vegetables into small even sized pieces to allow for uniform cooking. 
  3. You can substitute with other vegetables like bell peppers, baby corn, mushrooms or cabbage.
  4. For an interesting variation, add paneer or tofu depending upon your dietary preferences.
  5. You can use frozen vegetables too in this recipe, but remember not to add any water in this case. 
  6. For a spicy curry, add a couple of slit green chillies and a pinch of garam masala.

Nutrition

Calories: 271.3kcal | Carbohydrates: 36.4g | Protein: 8.3g | Fat: 11.5g | Saturated Fat: 0.9g | Polyunsaturated Fat: 9.9g | Sodium: 390.4mg | Fiber: 10.5g | Sugar: 6.5g