Go Back
+ servings
4.34 from 6 votes
Close Up of a Bowl of Mixed Vegetable Curry and Basmati Rice
Easy Mixed Vegetable Curry
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
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.
Course: Entree
Cuisine: American, Indian
Servings: 6
Calories: 392 kcal
Author: Alissa
  • 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
  1. Coat the bottom of a large saucepan with olive oil and place it over medium heat.

  2. When the oil is hot, add the onion. Sweat the onion until it becomes soft and translucent, about 5 minutes.

  3. 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.

  4. Stir in the broth, potato, cauliflower and carrots. Stir a few times to incorporate. Raise the heat and bring the mixture to a boil.

  5. Lower the heat and allow pot to simmer for about 15 minutes.

  6. Stir in the tomatoes, green beans, and chickpeas. Bring the mixture back to a simmer and cover the pot.

  7. Allow the curry to simmer with the lid on for about 15 minutes, until the green beans are tender.

  8. Remove the lid and continue simmering the curry for a minute or two, to allow the sauce to thicken up, stirring occasionally.

  9. Remove the pot from heat and season the curry with salt to taste. Adjust any other seasonings to your liking.

  10. Divide onto plates and top with cilantro. Serve with basmati rice.
Nutrition Facts
Easy Mixed Vegetable Curry
Amount Per Serving
Calories 392 Calories from Fat 85
% Daily Value*
Fat 9.4g14%
Saturated Fat 1.3g7%
Sodium 434mg18%
Potassium 1144mg33%
Carbohydrates 61.8g21%
Fiber 18.2g73%
Sugar 15g17%
Protein 18.9g38%
Calcium 120mg12%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.