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Mixed vegetable curry
Mixed vegetables simmered with mustard seeds, curry leaves, curry powder, turmeric, garam masala and coconut milk.
Ingredients
- Curry powder (Mayil or Eagle Brand) – 2 tbsp
- Turmeric Powder – 1 tsp
- Garam Masala – 1 tsp
- Mixed vegetables (e.g., potatoes, carrots, green beans, eggplant) – 500g
- Coconut milk – 1 cup
- Onion – 1, finely chopped
- Garlic – 3 cloves, minced
- Ginger – 1-inch piece, grated
- Mustard seeds – 1 tsp
- Curry leaves – A handful
- Cooking oil – 2 tbsp
- Salt – To taste
- Water – 1 cup
- Fresh coriander – For garnishing
Method
Food safety
- Cooking times are approximate. They depend on what you cook and the size of the pieces.
- Prepare the baseHeat the oil in a large pan over medium heat. Add mustard seeds and let them pop. Toss in curry leaves and stir for a few seconds. Add the chopped onion, garlic, and ginger, and sauté until golden and fragrant.
- Cook the vegetablesAdd the mixed vegetables and stir well. Cook for about 5 minutes until they start to soften.
- Add spicesSprinkle in curry powder, Turmeric Powder, and Garam Masala. Stir to coat the vegetables evenly in the spices.
- Simmer the curryPour in the coconut milk and water. Stir, cover, and let it simmer for about 15–20 minutes, or until the vegetables are tender. Add salt to taste.
- GarnishSprinkle fresh coriander over the curry before serving.
- ServeEnjoy the curry with a Lakaz Mama Dal Puri or Farata or steamed basmati rice. For a traditional seven-curry meal (sept cari), prepare several curries with varied vegetables and legumes (e.g., lentils, chickpeas).
About this recipe
First published on our earlier website. The archived title was ‘Seven Curries (Sept Cari)’, but the recovered method prepares one mixed vegetable curry. We have retained the original ingredients and quantities. We have clarified ingredient names and updated serving references; ingredient quantities are unchanged. Cooking times are approximate.