Mixed Vegetables Curry

The most basic and quickest curry to put together, especially if you keep frozen mixed vegetables. After moving to England from Malawi, we used to have a lot of mixed vegetable curry, as we were told it was more cheaper then eating the more exotic vegetables we were used to. This curry is also good to put together when in a rush, as all the ingredients cook very quickly and do not require much preparation.

Mixed Vegetables Curry

If you are not using frozen mixed vegetables, then you can make up the mix of vegetables of your choice like carrots, peas, sweet corn, French beans, and cauliflower.


Preparation time: 10 mins                 Cooking time: 20 mins                         Serves: 4

1 large potatoe cut into small cubes

2 cups frozen mixed vegetables

1 tbsp sunflower oil

1/4 tsp each of mustard seeds (rai) & cumin (jeeru)

1/8 tsp asoefatida (hing)

1 tsp each chilli and turmeric powder (hurdur)

1 tsp salt and cumin & coriander powder (dhana jeeru)

1/2 cup tomato pulp (I use a peeled plum tomatoes from a tin)

1 cup water

1 tbsp chopped coriander


1) In a heavy bottom pan on a medium heat the oil, when ready add the mustard seeds (rai) & cumin (jeeru), once they start to pop add the asoefatida (hing).

2) Carefully place all the vegetables into the pan and add all the spices and tomato pulp. Cover and cook for about 20 mins or until the vegetables are done. If you are using this curry for the sizzler then make sure that you leave a little extra gravy to the curry.

3) Once the vegetables are cooked, switch off and garnish with chopped coriander.  You are ready to serve, if using for the sizzler then keep aside until ready to use.

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