Mixed Vegetable Curry

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.
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