I’m a big fan of curry and Indian food in general, and since there are so many great vegetarian Indian dishes, I would love to be able to make more of them at home. In the past I’ve tended to shy away from making homemade Indian food because I’ve heard lots of stories about difficult it can be to make. Recently though, I came across a relatively simple-looking curry recipe in one of my old cookbooks, and decided to give it a shot.
We were both impressed by the depth of flavor in this dish, and I’m now inspired to expand my cooking repertoire a little more to include additional curries. Hopefully I’ll make some more post-worthy Indian dishes soon. Stay tuned…
Mixed Vegetable Curry
Adapted from Perfect Vegetarian
This recipe made enough for us to have two meals. The first night I served it with some homemade tortillas leftover from this dish, and the second night I served it over brown rice. It was very good both ways. I also think the recipe would be good with a little paneer cheese.
- 10-15 (150 grams) baby carrots, cut into chunks
- 2 medium (300 grams) red potatoes, cut into chunks
- 1-2 tablespoons vegetable oil
- 1½ teaspoons cumin seeds
- 1½ teaspoons mustard seeds
- 1 large onion, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1½ teaspoons chili powder
- 1 teaspoon cayenne chili powder (optional)
- 1 bay leaf
- 1 tablespoon grated ginger
- 2 large garlic cloves, minced
- 1 cup vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen peas
- 1 cup frozen spinach
Place carrots and potatoes in a steamer and steam until the vegetables are just tender (Here is a site that has some additional instructions on how to steam vegetables).
Heat the oil in a large skillet over medium heat. Add the cumin seeds and the mustard seeds, and fry until they start to sizzle. Add the diced onion and cook until the onions are soft and start to turn golden. Stir in the turmeric, coriander, chili powder, cayenne, bay leaf, ginger, and garlic. Cook for 1 minute and then add the broth, tomatoes, and the steamed carrots and potatoes. Cook for 10-15 minutes, stirring occasionally. Add the peas and the spinach and cook for another 2-3 minutes.
Tasty Easy Healthy Green Recipe Ratings:
| Recipe Report Card | Notes About Recipe Ratings |
|
Tasty Rating Four Chefs (Delicious!) |
Not quite as good as some of the amazing Indian dishes we’ve had at restaurants, but overall a pretty tasty dish. |
|
Easy Rating
Four Easy Chairs (“ABC, Easy as 123…”) |
Don’t let the long list of ingredients intimidate you—all the spices should be available at a normal grocery store, and the dish does come together relatively quickly. |
|
Healthy Rating
Five Apples (My Body is My Temple!) |
This dish is packed with vegetables, and when served over brown rice it makes for a very healthy meal. |
|
Green Rating
Four Leaves (Mother Earth Approved) |
The vegetables and some of the spices were organic. I also found some frozen spinach and peas in biodegradable bags. They are still probably a little more resource intensive than fresh veggies, but I’m glad I can toss the bag in our compost instead of the landfill. |
brave attempt :)) happy u liked it ………u always have the choice of balancing the spices to suit ur palette…….thats Indian food!
I have never tried curry because I never knew if I would like it. But this dish that you made looks delicious and now makes me want to try curry. Thanks!
P.S. I love your metal serving bowl!
This looks like a delicious curry. I can’t wait to try it with different veggies.
Your curry looks delicious, and it’s always great having enough for leftovers. I think it sounds terrific both ways you served it!
That is a comfort curry. Perfect for the season!
Indian kitchen is an unexploited field for me. I want to try to make dishes from this kitchen but I am intimidated by the spiciness of them. I have a very sensitive stomach and anything hot affects it. This curry looks delicious and very appropriate for this period of time which is really cold!
This curry looks great! Must have such a deep complex flavor!
I adore the curry too! Your veggie curry looks really delicious and warming.
Sally this vegetable dish with curry looks delicious, love that you have all kind of veggies in it. So healthy and so tasty.
Hope you are having a fantastic week
I know what you mean about curry, I love the flavors but I’m so intimidated with the range of spices. There are so many great vegetarian Indian recipes I have yet to try. It looks like you did a terrific job with this recipe. I like that the dish comes together so quickly.
I love anything wih curry! It looks amazing!! Miriam@Meatless Meals For Meat Eaters
I crave Indian food…every day all the time…so this curry sounds fantastic to me! Love all those veggies stuffed in there!
We’re big fans of anything curry! I don’t make it much so one of our favorite restaurants is an Indian restaurant. However, with a recipe like this, they might not see us this month!
Love all of the veggies and spices! Another great recipe Sally.
Your curry looks wonderful, I seldom make curry maybe because of all the ingredients but this sounds so good and I do have all those spices and herbs. I am going to give it try. Thanks for sharing this.
[...] few weeks ago I posted a recipe for mixed vegetable curry and talked about my love of curry and Indian food. I decided I should expand this interest to [...]
Made this the other night. Delicious and spicy! Thanks for another great recipe, Sally.
-David and Cathy