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Mixed Veggies Curry

Leftover fresh vegetables are seasoned with mild spices to make a delicious curry.
Prep Time30 minutes
Cook Time15 minutes
Course: Side Dish
Cuisine: Indian
Keyword: curry, mixed vegetables, seasonal, stirfry
Servings: 4

Ingredients

  • 1 cup chopped cabbage
  • 15 French beans chopped
  • 2 carrots chopped
  • 1 tbsp oil
  • 1 tsp whole mustard seeds
  • 1 tsp whole cumin seeds
  • Pinch asafetida
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1 tsp salt

Instructions

Prepare the veggies

  • Chop the cabbage and wash it in a colander under running water.
    Top, tail and string 12-15 french beans. Wash them and cut into small pieces.
    Peel the carrots and wash them under running water.
    Dice the carrots into small pieces.
  • Heat a pan and add 1 tbsp oil.
    Add 1 tsp whole mustard seeds and allow them to finish crackling.
    Add 1 tsp cumin seeds, pinch of asafetida, 1/2 tsp turmeric, and 1/2 tsp coriander powder.
    Allow the spices to bloom.
    Add the chopped veggies, salt and red chili powder.
    Give it a good stir and turn the heat to low.
    Cover and cook.
    Check and stir occasionally.
    The curry is done when all the veggies are cooked through but not too soft. You still want to retain the texture.
  • Serve with rotis or with rice and lentils.