Every so often I make something that I like so much that I think I’d probably run the risk of eating it for dinner every night if it weren’t for the fact that I’ve got a recipe blog to keep up on. This was one of those meals. This vegetable curry was so easy, so good, and I’ll be totally honest, a great way to clean out the fridge!
What You’ll Need
Olive oil. Or another high-heat oil. Whatever you’ve got on hand!Onion.Garlic.Fresh ginger.Serrano pepper. This is optional — just include it if you like some heat in your veggie curry.Spices. We’re using garam masala, ground coriander, cumin, turmeric, and black pepper. Don’t skimp here! The spices are essential for flavor.Vegetable broth. I used Better Than Bouillon in seasoned vegetable flavor.Potato. I use a plain old baking potato, but a couple of red or golden potatoes could be subbed.Cauliflower.Carrots.Green beans.Chickpeas. Use precooked or canned.Crushed tomatoes.Salt & pepper. Fresh cilantro.Basmati rice. For serving.
How to Make Mixed Vegetable Curry
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Heat up your oil in a large pot, then add diced onion. Cook the onion for a few minutes, stirring it from time to time, until it begins to soften up.Now add minced garlic, ginger, the serrano pepper (if you’re using it) and all of your spices. Briefly sauté them with the onion, until the mixture becomes very fragrant.Stir in the broth, potato, cauliflower, and carrots. Bring the liquid to a boil and simmer everything for about 15 minutes.After 15 minutes, stir in the green beans, chickpeas, and tomato sauce.
Bring the mixture back to a simmer.Lower the heat and cover the pot. Let the mixture simmer with the lid on until the veggies are tender, checking it from time to time.
Once the vegetables are tender you can remove the lid and let your vegetable curry simmer for another minute or two, in order for the sauce to thicken up.Take the pot off of heat and season the curry with salt and pepper to taste.
Serve your mixed vegetable curry with some basmati rice and a sprinkle of fresh cilantro. Dig in!
Leftovers & Storage
Leftover vegetable curry will keep in a sealed container in the fridge for 3 to 4 days.
More Vegan Curry Recipes
Easy Sweet Potato CurryThai Yellow Curry with Potatoes & TofuPotato Spinach CurryThai Butternut Squash CurryChickpea & Summer Corn Curry
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