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!
What You'll Need
- Olive oil. Or another high-heat oil. Whatever you've got on hand!
- 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.
- 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
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
Easy Mixed Vegetable Curry
- 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
- Fresh cilantro
- Cooked basmati rice
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.