This mixed vegetable curry is a colourful, healthy dish that combines fresh vegetables cooked in rich and flavourful gravy. This humble, super-nutritious dish is a favourite in every Indian household and can easily be adapted according to seasonally available vegetables or the chef's preference. The common vegetables used in the mixed vegetable curry are carrots, peas, cauliflower, potatoes, and bell peppers. The flavours of this curry lie in the perfect playing of spices, enhancing the natural sweetness of the vegetables and adding depth and warmth to the dish. You can add some yoghurt, coconut milk, or cashew paste for a creamy consistency. It is a simple recipe of mixed vegetable curry that takes a few steps. It's perfect for either a busy weeknight dinner or a family dinner. You can saut spices and add the vegetables to cook them till tender and flavoured. Pair this mixed vegetable curry with warm naan, rice, or roti, and you'll have a complete meal. Try out the recipe of mixed vegetable curry today.

• 1 cup potato
• 1 cup carrot
• 1/2 cup green peas
• 1/2 cup beans
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 onion
• 1 tbsp ginger garlic paste
• 2 tomato
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt
• 1/2 cup coconut milk
• Coriander

• Start with heating two tablespoons of oil in a large kadai or deep pan over a medium flame.
• Now, add the spices. It's always important to let the oil heat up before adding in the spices because the whole aroma has to come out, and, of course, enhances the flavour of the curry.
• Add 1 Tsp of cumin seeds when the oil is hot, allowing it to splutter.
• Now, add one finely chopped onion to the kadai. Stir fry the onion occasionally till it becomes translucent.
• Add another tablespoon of ginger-garlic paste when the onion is translucent. Saut for about a minute, stirring constantly.
• This is the most crucial step because raw-smelling ginger and garlic need to be cooked out to let them synergise well with the other flavours in the curry.
• In the mixture, add two chopped tomatoes. Let the tomatoes get soft and mushy, breaking them down with a spoon to make a thick base.
• It's time to add spices. Add 1/2 Tsp turmeric powder, 1 Tsp red chilli powder, 1 Tsp coriander powder, and 1/2 Tsp garam masala.
• Mix well and cook for two minutes until the spices bloom, absorbing all the moisture and reducing their intense flavour, bringing in an overall rich, colourful broth to this curry.
• Add 1 cup chopped carrots, 1 cup chopped potatoes, half cup green peas, and half cup chopped beans.
• Mix everything well so that the spices coat all the vegetables.
• Pour in 2 cups of water to make the curry sauce, and add more if you want it to be less thick.
• Add salt to taste. Mix well, put a cover on the kadai, and let cook on medium heat till vegetables are tender.
• In the last 5 minutes of cooking, when your vegetables become tender, add 1/2 cup of coconut milk to the curry.
• The creamy and luscious texture with a slightly sweet undertone of coconut milk is perfect for flavouring the spices. Let it simmer for another 5 minutes for the flavours to mingle.
• Turn off the heat. Add a zestful garnish to your mixed vegetable curry by topping it fresh with chopped coriander leaves.
• Your delicious, creamy recipe of mixed vegetable curry is now ready to be devoured with steamed rice, jeera rice, roti, or naan for a full-blown meal.
• This mixed vegetable curry is an excellent choice for a weeknight dinner or even during parties, as you get to savour a variety of vegetables in one pan, which is healthy and yummy!