Mixed Vegetable Curry
Loaded with veggies, this curry recipe is packed with nutrients, flavour, and deliciousness. This recipe is suitable for everyone and anyone. Serve warm with homemade chapatti and enjoy!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 70 ml Oil
- 100 g Cauliflower (Gobi)
- 1 Potatoes (Aloo)
- 1 Bell Pepper
- 50 g Green Beans
- 1 Carrot
- 1 Onions
- 2 Tomatoes
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Cumin Powder
- ½ tsp Garam Masala
- 1 tsp Coriander Powder
- 1 tsp Dried Fenugreek Leaves (Methi)
- Coriander
- 300 ml Water
Instructions
- 1
Add the vegetable oil to a pan and heat on medium heat until hot
- 2
Add the chopped potatoes and sauté for 3-4 minutes
- 3
Add the chopped carrots, green beans, cauliflower then sauté for a further 2-3 minutes
- 4
Add the chopped bell pepper and sauté for 1-2 minutes then remove all the fried vegetables and set aside
- 5
In the same pan add the finely diced onions and cook for 4-5 minutes on medium heat
- 6
Add the garlic paste and ginger paste then cook for 1-2 minutes
- 7
Add the chopped tomatoes and cook for 3-4 minutes
- 8
Add the salt, chilli powder, turmeric powder, cumin powder, garam masala and coriander powder then cook the spices for 4-5 minutes until the oil separates
- 9
Add 300ml water and cook for 10 minutes on medium heat
- 10
Add the fried vegetables and cook for 6-8 minutes
- 11
Add the dried fenugreek leaves and chopped coriander
- 12
Serve immediately alongside homemade naan and enjoy!