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 blog to keep up on. This was one of those meals. It was so easy, so good, and I’ll be totally honest, a great way to clean out the fridge.
I first made this a few years ago during the early days of autumn, intending it to be more of a “clean out the garden” or “clean out the CSA box” mixed vegetable curry.
I didn’t have that problem this year (my garden was the epic failure of all failures), but I have been in the mood to cook more often with the dropping temperatures, which means lots of veggie odds and ends to use up from meals past cooked and blogged. When this happens I usually end up throwing them into a curry of some sort.
Having said all that, you’ve probably got everything you need to make this, even if you don’t have the specific veggies called for. That’s totally not a problem! Use what you’ve got!
Sweet potato instead of white potato, peas instead of green beans, broccoli instead of cauliflower. It’s all good.
The spices are important though. If you haven’t got the spices on hand, go get them. I’ve got plenty of ways to use them if you’re in need. Head on over to the search box in my sidebar on the right, look up your spice, and you’ll find at least a few and possibly dozens of ways to put it to use.
FAQ & Tips for Making Perfect Mixed Vegetable Curry
- Leftovers of this dish keep great! Store them in a sealed container in the fridge for 2-3 days and reheat in the microwave on in a saucepan on the stove. Add some water if it gets too thick!
- Switch up the veggies with your favorites, or whatever you have on hand. But keep in mind that harder veggies may take a bit longer to cook, while softer veggies will cook up more quickly.
- Is this dish gluten-free? Yup!
- Nervous about the heat level? Try substituting cayenne pepper to taste for serrano pepper. You can add the cayenne at the end, just a bit at a time, until you’re happy with the amount of heat.
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Easy Mixed Vegetable Curry
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3-4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1/2 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
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1 (14 ounce) can crushed tomatoes
- 1 medium baking potato, scrubbed and diced
- 3 cups cauliflower florets (1 small crown or 1/2 large)
- 2 carrots, chopped
- 2 cups fresh green beans, cut into 2 inch pieces
- 1 (14 ounce) can chickpeas, drained and rinsed
- Salt to taste
For Serving
- Fresh cilantro
- Cooked basmati rice
Instructions
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Coat the bottom of a large saucepan with olive oil and place over medium heat. When oil is hot, add onion and sauté until softened, about 5 minutes. Add garlic, ginger, serrano pepper, garam masala, coriander, cumin, turmeric, and black pepper. Sauté 1 minute more.
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Add broth, tomatoes, potato, cauliflower and carrots. Stir a few times to incorporate. Bring to a simmer and allow to cook, uncovered, for 10-12 minutes, stirring occasionally. Add green beans and simmer 10-12 minutes more, until veggies have reached desired tenderness, stirring occasionally. Add chickpeas, stir and cook about 1 minute more, just until heated. Add a bit of water to the pot if mixture becomes too thick at any point during simmering.
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Remove from heat and season with salt to taste. Adjust any other seasonings to your liking.
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Divide onto plates and top with cilantro. Serve with basmati rice.
Wow, love this curry. It is one of my favorite.
Thank you! I loved it too! :)
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. :)
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!
Superb recipe..excellent photographs!
Thank you!!
This looks great! Going to try it this week for sure👍.
Thanks Amy! I hope you enjoy it!
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!
Could you add coconut milk to this?
Sure! I think substituting some or all of the broth for coconut milk would work nicely.
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!
I prefer to add the chickpeas after the saute to improve their flavor.
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!
Can you freeze this?
I haven’t tried freezing it, but I don’t see why not!
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!
Tempting. I will try this for sure.
I hope you enjoy it!
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!
Definitely takes longer than 35min but a great go-to dish.