Mixed Vegetable Curry

Mixed Vegetable Curry

My wife and I are hooked on a local Indian restaurant known as India Garden. I have mentioned this in the past when we first tried their lunch buffet and my wife fell in love with their coconut soup, so much in love that I recreated it for her. So with any restaurant that we fall in love with, we typically give it another chance to see if it stood up against the first time. The verdict. It did. This place was packed, and as they offered the usual suspects (butter chicken, curries, etc), their buffet was not the same as the first visit. That, I liked. They offered these great steamed breads that were lightly packed with potatoes, along with various chutneys, and then this mixed vegetable curry that my wife fell in love with.

Mixed Vegetable Curry Recipe
Mixed Vegetable Curry Recipe

As my wife dissected this curry, I decided that I would give a stab at it and eat it throughout the week for lunch, or dinner. As my wife stated it could have been spicier, I decided to leave out a lot of the chili as I did not want it to be that hot that my wife and kids could not eat. With that said, bump up the chili factor to your liking.

It’s a great side dish, or great dish for meatless Mondays, and is loaded with awesome vegetables.

Let’s get started.

Ingredients:

  • 2 tbsp canola oil
  • 2 cloves of garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 red onion, rough chop
  • 1/2 head of cauliflower, cleaned, florets and stems are fine
  • 4 small carrots, cleaned and roughly chopped
  • 2 whole tomatoes, roughly chopped
  • 1 russet potato, cubed
  • 1 small head of broccoli, florets and stems
  • 1 green chili, whole (more or chopped for more heat)
  • 2 whole broccoli leaves (optional if you have them in your garden), thinly sliced
  • 1/2 whole lime, juiced
  • 2 cups of chicken stock
  • 13 oz of coconut milk
  • 3 tbsp curry powder
  • 1/2 tbsp garam masala
  • 1 tsp asafoetida powder, or hing powder
  • 4-6 curry leaves, optional
  • 1 tsp salt, to taste
  • 1/2 cup of frozen peas
  • jasmine rice, cooked (optional), or some style of Indian bread (naan, paratha)

Start by heating a large skillet, one that will hold all of this mixture. Turn the heat to medium, then add in your oil and let it come to temperature. Once the oil is heated, add in the onions, and cook for about 7 minutes, or until they soften. Next, toss in the ginger and garlic and give this a good stir.

This is when I like to add the curry powder. I like to cook the curry powder for a minute or two in this mixture before adding the remaining ingredients.

Stir the curry powder for a couple of minutes, then add in the broccoli leaves, cauliflower, carrots, and potatoes. Give this a good stir. Squeeze the lime juice in, then add in the chili, tomatoes, and broccoli florets.

Mixed Vegetable Curry Ingredients
Mixed Vegetable Curry Ingredients

Add the chicken stock, as well as the coconut milk, and bring to a gentle boil. Once boiling, add in the hing powder, garam masala, and curry leaves. Give a good stir, reduce the heat to a gentle simmer and cook until your vegetables are cooked. I like mine with just a bit a snap left to them, but if you prefer them softer, feel free to cook a bit longer.

The sauce should thicken, and once that happens, add in the frozen peas, turn off the heat, and get ready for a great mixed vegetable curry.

First there is nothing visually stunning about this recipe, however on first bite, I think you will agree that it is extremely comforting. I can tell now why my wife loved it so much.

This curry, again, is not overly spicy so it’s perfect for any gathering, and a great vegetable dish to serve at any party, that is if you love the wonderful curry flavor of Indian food.  Hope you enjoy!

Mixed Vegetable Curry
Author: 
Recipe type: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 tbsp canola oil
  • 2 cloves of garlic, minced
  • 1 tbsp fresh ginger, minced
  • ½ red onion, rough chop
  • ½ head of cauliflower, cleaned, florets and stems are fine
  • 4 small carrots, cleaned and roughly chopped
  • 2 whole tomatoes, roughly chopped
  • 1 russet potato, cubed
  • 1 small head of broccoli, florets and stems
  • 1 green chili, whole (more or chopped for more heat)
  • 2 whole broccoli leaves (optional if you have them in your garden), thinly sliced
  • ½ whole lime, juiced
  • 2 cups of chicken stock
  • 13 oz of coconut milk
  • 3 tbsp curry powder
  • ½ tbsp garam masala
  • 1 tsp asafoetida powder, or hing powder
  • 4-6 curry leaves, optional
  • 1 tsp salt, to taste
  • ½ cup of frozen peas
  • jasmine rice, cooked (optional), or some style of Indian bread (naan, paratha)
Instructions
  1. Start by heating a large skillet, one that will hold all of this mixture. Turn the heat to medium, then add in your oil and let it come to temperature. Once the oil is heated, add in the onions, and cook for about 7 minutes, or until they soften. Next, toss in the ginger and garlic and give this a good stir.
  2. This is when I like to add the curry powder. I like to cook the curry powder for a minute or two in this mixture before adding the remaining ingredients.
  3. Stir the curry powder for a couple of minutes, then add in the broccoli leaves, cauliflower, carrots, and potatoes. Give this a good stir. Squeeze the lime juice in, then add in the chili, tomatoes, and broccoli florets.
  4. Add the chicken stock, as well as the coconut milk, and bring to a gentle boil. Once boiling, add in the hing powder, garam masala, and curry leaves. Give a good stir, reduce the heat to a gentle simmer and cook until your vegetables are cooked. I like mine with just a bit a snap left to them, but if you prefer them softer, feel free to cook a bit longer.
  5. The sauce should thicken, and once that happens, add in the frozen peas, turn off the heat, and get ready for a great mixed vegetable curry.

 



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