Here we get fresh vegetables in the Indian stores on Thursdays. So normally we try to finish off every week's stock before that...but sometimes we fail and end up throwing way stuff :-( which makes me feel bad. The mixed vegetable curry is a savior on such situations. We can add any veggies you wish and can be prepared as a thick gravy and served along with rotis ,naan for dinner or make it dry and serve it along with rice for lunch or for serve it for both lunch and dinner LIKE ME !!!
I had used Carrots, Cauliflower, Potato, Peas for the curry. Other suggested vegetables would be Capsicum,Green Beans, Corn, Broccoli. Normally I add tomato sauce to this curry and reduce the amount of actual tomatoes. This gives a better taste and color.Try out !!!
I'm sending this to the Healing Foods - Onion event guest hosted by Priya Started by Siri and to Think Spice - Think Garam Masala event guest hosted by Sara started by Sunitha.
This Mixed Vegetable Curry is being featured in the Indian Cuisine Feature post at Lisa's blog Korean American Mommy
Cauliflower - 1/2 floret
Carrot - 3 no
Potatoes - 2 no
Peas - 1 cup
Onion - 2 no
Tomato - 1 1/2 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Ginger Garlic Paste - 1/2 tsp
Tomato Sauce - 1 tsp
Coconut Milk - 2 tbsp
Cardamom - 2 no
Cumin seeds - 3/4 tsp
Salt for taste
Oil - 3 tsp
- Chop the vegetables into small pieces and microwave with little water and salt for about 4 min.
- Chop 1 onion, tomatoes into small pieces, saute them in 1/2 tsp oil and grind it to fine paste.
- Heat remaining oil, add the cardamom and cumin seeds in medium flame.
- Add the remaining chopped onion, curry leaves and saute until onion turns translucent.
- Add the ginger garlic paste, ground onion tomato paste and saute well in low flame.
- Add chilly powder, coriander powder, garam masala, turmeric powder,salt(remember the amount of salt added while cooking the veggies) and mix well.
- Add the cooked vegetables,tomato sauce, and mix thoroughly and cook in closed state with little water.
- Once the vegetables are cooked add the coconut milk and cook for additional 5 min.
- Garnish with freshly chopped coriander leaves.
- For dry : Saute for additional few minutes in open state.