Easy Curried Indian Vegetables Recipe

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 02/7/23
Easy Curried Indian Vegetables Recipe

The Spruce / Sonia Bozzo

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 3 to 4 servings

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, including cardamom, cumin, cinnamon, ginger, and turmeric with a bit of cayenne pepper.

Make it a full meal by serving this simple mixed vegetable curry dish alongside plain steamed white rice and adding a side green salad. Alternatively, keep the Indian theme and serve it alongside some homemade naan (Indian flatbread).

Ingredients

  • 1 tablespoon vegetable oil

  • 1 tablespoon margarine

  • 2 cloves garlic, minced

  • 3/4 teaspoon cinnamon

  • 1/2 teaspoon ground cardamom

  • 1 1/2 teaspoons ground cumin

  • 3/4 teaspoon turmeric

  • 2 teaspoons ground ginger

  • 1/2 teaspoon cayenne pepper

  • 2 onions, diced

  • 4 tomatoes, chopped, or 1 (12-ounce can) diced tomatoes

  • 3 carrots, sliced

  • 1 cup peas

  • 2 potatoes, chopped into 1-inch pieces

  • 1/4 teaspoon salt

  • 3/4 cup water

Steps to Make It

  1. Gather the ingredients.

    Ingredients for curried Indian vegetables

    The Spruce / Sonia Bozzo

  2. In a large skillet or frying pan, heat the vegetable oil and margarine over medium heat. Add the minced garlic along with the cinnamon, cardamom, cumin, turmeric, ginger, and cayenne pepper, and then reduce the heat to low. Cook for just one minute, stirring once or twice.

    spices in a pan

    The Spruce / Sonia Bozzo

  3. Next, add the diced onions to the pan and sauté for about 3 minutes, or until the onions turn clear.

    onions in a pan with spices

    The Spruce / Sonia Bozzo

  4. Add the chopped tomatoes, carrots, peas, potatoes, salt, and water.

    vegetables in a pan with spices

    The Spruce / Sonia Bozzo

  5. Cover your pan and allow the vegetables to cook for about 20 minutes, or until the potatoes are done cooking and tender. While the vegetables are cooking, check on them once or twice and give them a quick stir. You may need to add a little bit more water at the end of the cooking process.

    vegetables cooking in a pan

    The Spruce / Sonia Bozzov

  6. Once the vegetables are done cooking, remove the lid from the pan and serve your mixed vegetable curry over plain steamed white or brown rice.

    Easy Curried Indian Vegetables in a pan, served with white rice

    The Spruce / Sonia Bozzo

Tip

  • This recipe for curried Indian mixed veggies is both vegetarian and vegan, and all of the ingredients are gluten-free. If you don't happen to have all of the spices on hand, feel free to skip one or two, but any more than that and you will miss the authentic Indian flavor of this dish.
Nutrition Facts (per serving)
275 Calories
7g Fat
48g Carbs
8g Protein
×
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 275
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 196mg 9%
Total Carbohydrate 48g 18%
Dietary Fiber 9g 32%
Total Sugars 10g
Protein 8g
Vitamin C 35mg 173%
Calcium 83mg 6%
Iron 4mg 20%
Potassium 1244mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)