Easy mixed vegetable curry is a delicious and healthy vegan curry. It's perfect as a quick week night dinner or could even be served as a main course side!
Folks, if you're trying to start the New Year off with eating plenty more vegetables, then look no further than this tasty easy mixed vegetable curry!
This vegetable curry is incredibly simple to make and won't cost you much either.
Not only that it'll suit practically any diet.
So if you struggle with what to make when entertaining those of your friends who have particular dietary requirements, why not have this?
Vegan, gluten-free or dairy-free you can serve this delicious recipe to suit all!
In this mixed vegetable curry the vegetables simmer away in a lightly spiced tomato sauce.
Those vegetables release all their own delicious flavours and juices into that sauce giving it a more natural flavour.
No artificial flavours are added here unlike shop bought varities!
This is a very easy and flexible recipe that only requires simple and basic ingredients.
A recipe that any curry lover will definately want to add to their list of vegan Indian curries!
It shouldn't be necessary to add any more water to your pan other than the recipe states, unless absolutely necessary.
You want that lovely tomato sauce to thicken up and not be too liquid.
Also, make your vegetable curry it in a large non-stick saucepan if you can to avoid any possibility of the vegetables becoming burnt.
Then simply serve on some basmati rice or with some home-made naan bread.
This is a quick and easy mixed veg curry recipe using simple ingredients that’s perfect as a healthy weeknight dinner or simple restaurant style vegetable side dish.
If you're looking for more vegan curry recipes why not check out the list below?
- Vegetable Oil
- Garlic and Ginger Paste
- Medium Curry Powder
- Tomato Puree
- Tin Chopped Tomatoes
- Vegetable Stock Cube
- Salt & Pepper
- Chopped Fresh Coriander Leaves (Cilantro)
See recipe card for quantities.
- Vegetable Oil - olive oil or canola oil would also be suitable.
- Garlic and Ginger Paste - you could use fresh if you want.
- Medium Curry Powder - A good quality Indian curry powder or a spice mix of your choice.
- Tomato Puree - or tomato paste.
- Tin Chopped Tomatoes - or fresh tomatoes.
- Vegetable Stock Cube - to keep it vegan use a good quality vegetable stock cube.
- Cauliflower - you could use different vegetables
- Potato - I recommend using a baking potato so it retains its "bite". Or you could use a butternut squash instead.
- Carrot - you could use different vegetables
- Spinach - you could use different vegetables
- Salt & Pepper - freshly grated sea salt and black peppercorns are best for flavour.
- Chopped Fresh Coriander Leaves - optional
Tips For How To Make Easy Mixed Vegetable Curry
- Leftover vegetables? This curry is great for using up most leftover vegetables. If the mixed vegetables you want to use up are hard ones make sure you chop them up small or they will take longer to cook.
- Less spicy mixed curry? Reduce the amount of curry powder if you want to make this curry less spicy.
- How to store? Any leftovers of this veggie curry can be stored in a sealed container in the fridge for 2-3 days.
- How to re-heat? Just re-heat in the microwave or in a saucepan on the stove.
- Can you freeze vegetable curry? Absolutely! Just allow the curry to cool then portion any leftovers into containers and freeze!
- What to serve with mixed vegetable curry? This curry can be served with rice or bread. Naan, parath or roti are great.
- What other veggies for this mixed vegetable curry dish can I use? I've used cauliflower, potato, carrot and spinach but you could also add or use green beans, green peas, baby corn or even a bell pepper the choice is yours.
- Is this curry gluten-free? Yes it is.
- How to make the sauce more rich? Stir a little lite coconut milk in at the end to give it a rich and creamy taste.
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More Vegan Curry Recipes
- One pot sweet potato and chickpea curry is a fantastic quick healthy budget recipe to make. Delicious and full flavoured this filling vegan curry is perfect for freezing too!
- Aubergine and sweet potato curry is a simple and deliciously healthy vegan curry. An all in one pot hearty family meal ready in just one hour!
- Vegan mixed bean curry is an easy 40 minute one pan healthy budget bean curry recipe. It goes perfectly with rice or naan bread!
Easy Mixed Vegetable Curry Recipe
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- 1 tablespoon vegetable oil
- 1 large onion diced
- 1 tablespoon ginger and garlic paste
- 2 tablespoon medium curry powder
- 2 tablespoon tomato purée
- 1 x 400g tin chopped tomatoes
- 1 vegetable stock cube crumbled
- 220 g cauliflower cut into florets
- 1 potato peeled and cubed
- 1 carrot peeled and sliced
- 60 g spinach
- 350 ml water
- Freshly grated salt and pepper
- 1 tablespoon chopped fresh coriander to garnish
- Gently heat the oil in a large non-stick saucepan over a medium heat sauté the onion for 4 – 5 minutes until soft. Once soft stir in the ginger and garlic paste and cook for a further 2 minutes.
- Add the curry powder, tomato purée and stir then in well then add the tomatoes, stock cube, vegetables and water. Stir well. Bring to the boil and turn down to simmer for 20 minutes until the vegetables are cooked.
- Season to taste and serve garnished with the coriander.
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
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If you’ve made this easy mixed vegetable curry recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
YUM! This looks fabulous Neal! Nothing like comforting vegetable curry in my book, and you've got the perfect combo of veggies here! I can almost taste it. This is definitely my kind of meal! And I love the coriander garnish, beautiful and the perfect compliment to those delicious veggies!
I tried to make this as easy to make and as tasty as possible Shannon. Thank you!
David @ Spiced
This sounds like a comforting and healthy meal, Neil...just the kind of thing I'm hunting for this time of the year! And I love how easy this one is to make, too. In fact, I think I might have all of those ingredients on hand except for the cauliflower. I hope you and Lynne have a wonderful break. Can't wait to hear about where your adventures took you this time!
Thanks David! You could probably get away with substituting something else for the cauliflower. Maybe another potato or some sliced zucchini or something like that?
Thanks. We can't wait to get away on our wee break. Very soon! 🙂
There's been a lot of talk in our house about plant based eating - we aren't fad diet people at all, but are concerned about the environment. And, let's face it, when vegetables and beans are cooked and seasoned well they are every bit as delicious as meat based dishes. Your curry is a perfect example! This one is going on to next week's menu.
Thanks Marissa. And I hope you enjoy this vegetable curry. We try to eat as much vegetarian food as we can nowadays with just a little meat interspersed in between. And when we do eat meat it's more likely to be chicken, turkey or fish. Like you say we too are very much concerned about the environment.
We love veggies and this looks like a perfect winter meal! So cozy and I love all the different colours and textures in there. I bet this would be perfect for cleaning out the fridge of any sad looking veggies at the end of the week. Thanks for sharing Neil!
Clearing out your fridge of any sad looking and leftover vegetables to use up and make them into this curry is an excellent idea Katerina! This curry would sure bring all those veggies right back to life!
Neil,, I love any curry, any time, any veggie, any protein at all! Always one of my all-time favorites! Nice recipe, my friend!
Thank you Laura! You just can't beat a good curry sometimes can you? 😀
Always a winner especially during winter months! We love such curries with roti or paratha.
Thanks Kankana! Yes, roti or paratha breads are both great accompaniments with this veggie curry.
Jeff the Chef
I could use a good vegetable soup right about now. And I love curry!
Plenty of vegetable soups for you to choose from here Jeff. Or vegetable curry! 🙂
Matt - Total Feasts
My family loves a good curry, and I love that it is loaded with veggies (and easy on the pennies)!
It's a great budget curry Matt. Especially at this time of year, right after Christmas when we're all skint!
Ashika | The Gardening Foodie
This curry looks great Neil, such a great winter dinner recipe. I am just loving all those delicious veggies too. Thank you for a great recipe 🙂
Thanks Ashika. Lynne and I are enjoying lots of this curry at the moment as its just to cold here!
I hope you guys are enjoyed your break. This is a great recipe for me, as I love veggie curries but never make them. Prior to moving to our new place, we had a great Indian takeaway a block away, but none where we live now. So, I'll be making my own (or your) veggie curry instead of takeaway. Thanks for the inspiration Neil.
Thanks Ron. We had a great Christmas break and hope you did too. We're also just back from a lovely week enjoying some heat (for a change) in Cape Verde!
This Veggie Curry should be able to make up for the loss of that Indian takeaway. Hope you enjoy it! 🙂
Ben @ Havocinthekitchen
I always say I am not a huge curry fan, but if I am into this idea, it must be winter! When it’s extremely cold outside, I don’t mind the effect of the soul-warming spices of curry. Loving this mixed vegetable version – healthy yet satisfying and hearty.
Ha ha Ben. Yes you do always say that you're not a huge curry fan. I think I'm going to have to change your mind by making you some. One Day! 🙂