Mixed vegetable curry - easy vegan recipe

Oh look it's another curry, what did you expect honestly? I'm just getting started. Only 6756757 curry recipes left to post.
So every time I try to have non-Indian food, I end up adding tons of red chili flakes and garlic to it. And some ginger. And just a little cumin and coriander. And a pinch of turmeric. See what I mean? But it's not my fault this spice combo makes everything taste so amazing!

So this is a perfect way to add some magic to your boring winter veg. You can also use frozen vegetables in this recipe if you'd like. Just be careful with cauliflower, don't overcook it like I always do. Mine always falls apart in the end. I will never learn.

I think I already told you the secret to making a thick and creamy curry sauce without adding too much oil. Just before adding all the vegetables, blend sauteed tomatoes and onions with a soup blender or in a jug blender. You'll get perfectly smooth ad creamy curry sauce.

This curry will taste amazing with basmati rice or vegan naan. Simple veggies have never tasted so good!

Mixed vegetable curry

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• Author: Justyna Manjari
• Total Time: 60 minutes
• Yield: 4 people 1x

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Description

Another curry idea. Just throw all in veggies together and enjoy.

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Ingredients

Scale 1x2x3x

• 1 courgette
• 2 big carrots
• 120 g green beans
• 1 cup frozen green peas
• 1/2 medium cauliflower (6-7 small florets)
• 2 medium potatoes
• 2 green chilies
• 2 onions
• 2 to matoes
• 1 inch ginger
• 3 cloves of garlic
• 1/2 turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp chilli powder
• 1/4 tsp ground black pepper
• 1 and 1/2 tsp salt (or to taste)
• 5 tbsp chopped fresh coriander

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Instructions

1. Dice the onions and tomatoes. Crush the garlic and ginger.
2. Sauté the onions, ginger and garlic in a bit of water or oil for 5 minutes, until onions become tender.
3. Add the tomatoes and 1/2 tsp turmeric powder. Sauté 5-7 minutes, until tomatoes melt.
4. Pour everything in a blender and whizz until smooth. Pour it back to the pot.
5. Add the rest of the spices: coriander, cumin, chili, ground black pepper and salt. Add the chopped green chilies.
6. Peel the carrots and potatoes. Cut the carrots in 1cm thick slices. Add them to the pot. Simmer for 5 minutes.
7. Cut the potatoes in 8 equal-sized pieces. Add to the pot and simmer for 5 minutes.
8. Cut the cauliflower into small florets and add to the pot. Simmer for 5 minutes.
9. Trim the green beans and cut them in half, add to the pot.
10. Cut the courgette into 1cm thick slices (do not peel) and add to the pot.
11. Add the green peas. Add more water if necessary, the sauce should almost cover all the veggies.
12. Simmer 10-15 minutes, until all veggies are tender.
13. Stir occasionally but be careful or veggies will fall apart and we don't want that 🙂
14. Stir in chopped fresh coriander before serving. It's ready! Garnish with even more coriander.
15. Serve with rice or chapatis. Will feed 2-3 crazy hungry vegans or 3-4 normal individuals 😉

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Cuisine: Indian

Keywords: beet curry, curry, potato cauliflower curry, vegan curry, vegan comfort food, tofu scramble, tofu, vegan breakfast, best vegan breakfast, savoury breakfast, vegetable curry, winter warmer