Veggies and chickpeas are simmered in a spiced tomato sauce and served atop basmati rice to make this super easy and incredibly delicious mixed vegetable curry.
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!
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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.
Frequently Asked Questions
It is!
The serrano pepper makes it a bit spicy. If you're nervous about the heat level you can leave it out and use some cayenne pepper instead. Add it at the end of cooking, just a bit at a time, until you're happy with the amount of heat. You could also leave out the pepper for a heat-free version.
More Vegan Curry Recipes
- Easy Sweet Potato Curry
- Thai Yellow Curry with Potatoes & Tofu
- Potato Spinach Curry
- Thai Butternut Squash Curry
- Chickpea & Summer Corn Curry
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📖 Recipe
Easy Mixed Vegetable Curry
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3-4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- ½ to 1 serrano pepper, seeded and minced (optional - use less or leave it out for a milder version)
- 2 teaspoons garam masala, or to taste
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 2 cups vegetable broth
- 1 medium baking potato, scrubbed and diced
- 3 cups cauliflower florets (1 small crown or ½ large)
- 2 medium carrots, chopped
- 1 (14 ounce or 400 gram) can crushed tomatoes
- 2 cups fresh green beans, cut into 2 inch pieces
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- Salt to taste
For Serving
- Fresh cilantro
- Cooked basmati rice
Instructions
- Coat the bottom of a large saucepan with olive oil and place it over medium heat.
- When the oil is hot, add the onion. Sweat the onion until it becomes soft and translucent, about 5 minutes.
- Add the garlic, ginger, serrano pepper, garam masala, coriander, cumin, turmeric, and black pepper. Cook the spices with the onion for about 1 minute, until the mixture becomes very fragrant, stirring constantly.
- Stir in the broth, potato, cauliflower and carrots. Stir a few times to incorporate. Raise the heat and bring the mixture to a boil.
- Lower the heat and allow pot to simmer for about 15 minutes.
- Stir in the tomatoes, green beans, and chickpeas. Bring the mixture back to a simmer and cover the pot.
- Allow the curry to simmer with the lid on for about 15 minutes, until the green beans are tender.
- Remove the lid and continue simmering the curry for a minute or two, to allow the sauce to thicken up, stirring occasionally.
- Remove the pot from heat and season the curry with salt to taste. Adjust any other seasonings to your liking.
- Divide onto plates and top with cilantro. Serve with basmati rice.
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What is the serving size?
It's 1/6 of the batch, which should come out to a bit more than a cup.
Definitely takes longer than 35min but a great go-to dish.
A solid recipe! I didn't have garam masala so I used curry powder. Had to increase the measurement a little bit as I like a stronger curry flavor! I loathe green beans so instead I used a can of peas added at the same time as the chickpeas. Came out delicious but did have to simmer it longer than the recipe said in order for my vegetables to be fully cooked. I also froze some so hopefully it thaws well!
Tempting. I will try this for sure.
I hope you enjoy it!
I added fresh basil, pea pods, green beans from my garden plus housin garlic sauce to sweeten it a bit. Great!
Sounds delicious! I'm glad you enjoyed it!
Can you freeze this?
I haven't tried freezing it, but I don't see why not!
Took way longer than expected. Prep time was 30 minutes and vegetables still not done after 30 minutes. Maybe I didn’t cut them small enough?
Actually the taste was worth the wait!
I'm glad to hear it!
I prefer to add the chickpeas after the saute to improve their flavor.
I've made this a bunch of times and it's great! Sometimes I use sweet potato and sometimes I follow the recipe exactly. It's great either way!
I'm so glad you like it! Thanks Deb!
Could you add coconut milk to this?
Sure! I think substituting some or all of the broth for coconut milk would work nicely.
It says to add cilantro in step 1. Is this accurate? I've never seen cilantro get added to anything so early.
My bad! I just fixed it!
This looks great! Going to try it this week for sure👍.
Thanks Amy! I hope you enjoy it!
Superb recipe..excellent photographs!
Thank you!!
My husband is not a fan of cauliflower, but he does love broccoli. Could I use that instead, but just add it later so it doesn't get too mushy?
Broccoli should work just fine. Enjoy!
This was really great! Only used part of the serrano pepper and it was plenty spicy! Whole family loved it.
Awesome! So glad to hear it! Thanks for letting me know you liked it. :)
Wow, love this curry. It is one of my favorite.
Thank you! I loved it too! :)