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 recipe blog to keep up on. This was one of those meals.
This vegetable curry was so easy, so good, and I’ll be totally honest, a great way to clean out the fridge!
What You’ll Need
- Olive oil. Or another high-heat oil. Whatever you’ve got on hand!
- Fresh ginger.
- Serrano pepper. This is optional — just include it if you like some heat in your veggie curry.
- Spices. We’re using garam masala, ground coriander, cumin, turmeric, and black pepper. Don’t skimp here! The spices are essential for flavor.
- Vegetable broth. I used Better Than Bouillon in seasoned vegetable flavor.
- Potato. I use a plain old baking potato, but a couple of red or golden potatoes could be subbed.
- Green beans.
- Chickpeas. Use precooked or canned.
- Crushed tomatoes.
- Salt & pepper.
- Fresh cilantro.
- Basmati rice. For serving.
How to Make Mixed Vegetable Curry
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
- Heat up your oil in a large pot, then add diced onion. Cook the onion for a few minutes, stirring it from time to time, until it begins to soften up.
- Now add minced garlic, ginger, the serrano pepper (if you’re using it) and all of your spices. Briefly sauté them with the onion, until the mixture becomes very fragrant.
- Stir in the broth, potato, cauliflower, and carrots. Bring the liquid to a boil and simmer everything for about 15 minutes.
- After 15 minutes, stir in the green beans, chickpeas, and tomato sauce.
- Bring the mixture back to a simmer.
- Lower the heat and cover the pot. Let the mixture simmer with the lid on until the veggies are tender, checking it from time to time.
- Once the vegetables are tender you can remove the lid and let your vegetable curry simmer for another minute or two, in order for the sauce to thicken up.
- Take the pot off of heat and season the curry with salt and pepper to taste.
Serve your mixed vegetable curry with some basmati rice and a sprinkle of fresh cilantro. Dig in!
Leftovers & Storage
Leftover vegetable curry will keep in a sealed container in the fridge for 3 to 4 days.
Frequently Asked Questions
The serrano pepper makes it a bit spicy. If you’re nervous about the heat level you can leave it out and use some cayenne pepper instead. Add it at the end of cooking, just a bit at a time, until you’re happy with the amount of heat. You could also leave out the pepper for a heat-free version.
More Vegan Curry Recipes
- Easy Sweet Potato Curry
- Thai Yellow Curry with Potatoes & Tofu
- Potato Spinach Curry
- Thai Butternut Squash Curry
- Chickpea & Summer Corn Curry
Easy Mixed Vegetable Curry
- 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
- Fresh cilantro
- Cooked basmati rice
- Coat the bottom of a large saucepan with olive oil and place it over medium heat.
- When the oil is hot, add the onion. Sweat the onion until it becomes soft and translucent, about 5 minutes.
- 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.
- Stir in the broth, potato, cauliflower and carrots. Stir a few times to incorporate. Raise the heat and bring the mixture to a boil.
- Lower the heat and allow pot to simmer for about 15 minutes.
- Stir in the tomatoes, green beans, and chickpeas. Bring the mixture back to a simmer and cover the pot.
- Allow the curry to simmer with the lid on for about 15 minutes, until the green beans are tender.
- Remove the lid and continue simmering the curry for a minute or two, to allow the sauce to thicken up, stirring occasionally.
- Remove the pot from heat and season the curry with salt to taste. Adjust any other seasonings to your liking.
- Divide onto plates and top with cilantro. Serve with basmati rice.