This Mixed Vegetable Curry is a simple, homely curry with potato, cauliflower, peas and green beans cooked in a lightly spiced coconut and tomato curry sauce.
Mild enough to be suitable for the whole family, it is tasty and simple to prepare. Serve with fluffy rice or naan for a super yum dinner!
To say that cooking curries from scratch used to scare the hell out of me, I can genuinely say I have come a long way as this Mixed Vegetable Curry is by far one of the best curries I’ve thrown together so far – together with my tried and tested Red Lentil & Yellow Split Pea Tomato Curry and Spinach & Coconut Lentil Dhal which are firm favourites in our house.
It just goes to show that perseverance and plenty of practice can make a huge difference when it comes to cooking with ingredients you’re not 100% confident with.
If you’re new to making curries, my top advice is to thoroughly read the recipe and prepare all your ingredients before you turn on the hob.
Cut all your vegetables, measure the spices and prepare any paste that may be necessary. Get all your ingredients ready so that you’re not running around the kitchen while you’re cooking. I know it sounds really obvious but it does make a huge difference, especially when you’re trying something you’ve never made before.
By all means I am no expert when it comes to Indian cooking and my repertoire, in terms of recipes that I have created, isn’t huge just yet. But I’m rather proud to be able to cook a basic curry from scratch given that, only a few years ago, I had absolutely no idea of where to start and no knowledge whatsoever of the most commonly used spices and how to use them.
Having said that, I am definitely an expert when it comes to eating curry and my two favourite curry cookbooks, The Curry Guy and Prashad, are in use almost on a weekly basis.
Today’s recipe is something I cook often on Friday nights, to stop us from ordering a takeway from the local Indian place. Altogether, it needs about 45 minutes from raw ingredients to dishing up but a lot of the cooking time doesn’t even require you to be in the kitchen while the curry is simmering away.
It is mild enough so that even our toddler is happy to tuck in (she’ll eat any vegetable as long as it’s covered in curry sauce) but if you do fancy a Mixed Vegetable Curry with a bit more of a kick, try adding some red chilli powder (because the heat can vary greatly depending on what you use, start with 1/2 teaspoon and work from there) while cooking or garnish with chopped fresh chillies at the end.
So let me talk you thought how to make this Coconut & Tomato Mixed Vegetable Curry at home.
The first step is to prepare the spice mix which includes garam masala, ground cumin, turmeric and ground cinnamon. Then you can get on with the actual cooking.
Cook the onion until soft then tip in the crushed garlic and ginger, cooking for a further minute or so until fragrant.
Add the spices, stir to combine them with the onions, then add the chopped tomatoes, cauliflower and potato chunks. Pop the lid on and simmer for about 10 minutes.
Finally, add the coconut milk, peas and green beans and cook for a further 15 minutes, removing the lid for the last 5 minutes to allow the sauce to reduce.
Ensure that the vegetables are tender before removing from the heat and seasoning with a little salt.
Enjoy with boiled basmati rice or naan bread for a warming and deeply flavorful dinner or freeze for up to 3 months.
Just like with all curries, the flavours will become more intense with time so, if you get the chance to make this a few hours or even the day before serving (obviously, keep it refrigerated), then do so as it’ll taste even better.
Warming, sweet and with tonnes of flavour, this mixed vegetable curry will put any takeaway to shame. Here’s the full recipe.Print
For the spice mix:
2 tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground cinnamon
1 tbsp of vegetable oil
1 medium onion, sliced
3 cloves of garlic, crushed
1 4cm piece of fresh ginger, grated
1 400g can of chopped tomatoes
1 small cauliflower (approx. 350g), cut into small pieces
2 medium potatoes (approx. 400g), cut into small cubes
1 400ml can of full fat coconut milk
100g frozen peas
100g frozen green beans
Salt to taste
Rice or naan bread to serve (optional)
- Create your spice mix by placing the garam masala, cumin, turmeric and cinnamon in a small bowl and mixing gently with a teaspoon. Then set aside.
- Heat the oil over medium heat in a large pot and cook the onion until soft and translucent. Then tip in the garlic and ginger and cook, stirring often, for about a minute until fragrant.
- Add the spice mix, stir to coat the onions, then add the chopped tomatoes, cauliflower and potato. Cover and cook for 10 minutes, stirring once halfway through.
- Add the coconut milk, peas and green beans, then cover again and cook for a further 10 minutes.
- Remove the lid and allow the vegetable curry to simmer for a further 5 minutes to allow the sauce to reduce. Check that the potatoes and cauliflower are cooked through before removing from the heat and season to taste. Serve with basmati rice or naan breads.
Suitable for vegans.
This mixed vegetable curry can be frozen in airtight containers for up to 3 months.
The recipe above creates a very mild curry. If you want it to have more of a kick, garnish with fresh red chillies or add some chilli powder to the spice mix. Because the heat given by the chilli powder varies greatly depending on what brand/type you use, I recommend you start off with 1/2 tsp and you can always add a little more after tasting.
This recipe was originally published in October 2014 and has now been updated with better images and a slight tweak to the method.
Don’t forget to save this recipe to your favourite Pinterest board for later!