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Mixed Indian Veggies

User Rating 5 Star Rating (1 Review)

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If you like Indian food spices such as curry or ginger, you'll love this vegan recipe of mixed carrots, peas and potatoes simmered in a generous amount of aromatic Indian spices. This recipe for curried Indian mixed veggies is both vegetarian and vegan. If you don't happen to have all of the spices on hand, feel free to skip one or two, but anymore than that and you will miss the authentic Indian flavor of this dish.

Looking for more Indian food recipes? See also: More Easy Indian Recipes

Ingredients:

  • 1 tbsp vegetable oil
  • 1 tbsp margarine
  • 2 cloves garlic, minced
  • 3/4 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1 1/2 tsp ground cumin
  • 3/4 tsp turmeric
  • 2 tsp ground ginger
  • 1/2 tsp cayenne pepper
  • 2 onions, diced
  • 4 tomatoes, chopped or one 12 oz can diced tomatoes
  • 3 carrots, sliced
  • 1 cup peas
  • 2 potatoes, chopped into one inch pieces
  • 1/4 tsp salt
  • 3/4 cup water

Preparation:

Heat the oil and margarine over medium heat. Add garlic and all the spices and reduce heat to low. Cook for just one minute, stirring once or twice.

Add onions and sautee for 3 minutes, or until onions turn clear. Add tomatoes, carrots, peas, potatoes, salt and water. Cover your pan and allow to cook for about 20 minutes, or until potatoes are done, stirring occasionally. Serve over rice if desired, and enjoy!

More Vegetarian and Vegan Indian Recipes
Easy Eggplant Stir-Fry Recipe
Broccoli and Tofu in Garlic Sauce
Chana Masala (Spicy Chickpeas)with Spinach
Cauliflower Curry Recipe
Raw Curried Cabbage Recipe
Tomato Marinara Curry Recipe
Coconut and Tofu Curry Recipe
Chai Tea Recipe
Turmeric Tea Recipe
Palak Paneer (Vegetarian Spinach and Cheese)
Bhindi Ki Subji (Stir-fried Okra)
Chole (Chickpea Curry)

User Reviews

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 5 out of 5
Mixed Indian Veggies - yummy!, Guest Sandy

This was truly easy, healthy and delicious. At an Indian-themed potluck, it was a big hit with our friends. I used all olive oil instead of one half margarine (healthier). I would recommend a couple of other changes - assuming you're using frozen peas, add them at the end so they don't overcook. I found the cooking time to be about forty minutes rather than twenty. And the recipe is fairly spicy, reduce the cayenne if you're not a fan of spicy food.

42 out of 42 people found this helpful.

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