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.
Easy Mixed Vegetable Curry
- 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
- Fresh cilantro
- Cooked basmati rice
- 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 garglic, ginger, serrano pepper, garam masala, coriander, cumin, turmeric, cilantro and black pepper. Sauté 1 minute more.
- 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.
Remove from heat and season with salt to taste. Adjust any other seasonings to your liking.
- Divide onto plates and top with cilantro. Serve with basmati rice.