What is Mix Vegetable Curry?

Mix Vegetable Curry (also called "Mix Veg" or "Sabzi") is a simple Indian curry of assorted vegetables simmered in an onion-tomato-cumin masala. It's the most commonly cooked curry in Indian households — an everyday weeknight dish that uses whatever vegetables are available. The standard combination includes potato, cauliflower, carrots, green beans, and peas, but any combination of seasonal vegetables works. The masala base (cumin, coriander, turmeric, chilli) stays the same regardless of which vegetables are used. It's naturally vegan, gluten-free, and low-calorie.

What vegetables go in Mix Veg Curry?

Any combination of vegetables works — that's the entire point of the recipe. Common choices: potato, cauliflower, carrots, green beans, peas, capsicum, courgette, sweetcorn, and turnip. The key is cutting everything to the same size (approximately 2cm) and adding hard vegetables (potato, carrot) first and soft vegetables (peas, capsicum) in the last 3–4 minutes. The total should be approximately 500g for 4 servings. Frozen mixed vegetables work perfectly as a shortcut — no chopping needed.

How do you make Mix Veg Curry taste like a restaurant?

Three additions transform a basic Mix Veg Curry into restaurant quality: (1) finish with 1 teaspoon of kasuri methi (dried fenugreek leaves) crushed between your palms — the slightly bitter, herby flavour is what makes restaurant curries taste "restaurant"; (2) add a squeeze of fresh lemon juice at the end — the acidity brightens the entire dish; (3) add a second sprinkle of garam masala after cooking (not just during the masala stage) — the fresh aromatic hit lifts the curry. These three finishing touches take 10 seconds and make a noticeable difference.

Can I use frozen vegetables for Mix Veg Curry?

Yes — frozen peas, frozen mixed vegetables, frozen sweetcorn, and frozen green beans all work identically to fresh. They're flash-frozen at peak ripeness and maintain nutritional value. For a genuine 15-minute version with zero chopping, use 500g of frozen mixed vegetables instead of fresh — add directly to the masala base (no need to defrost first) and simmer for 8 minutes. The only adjustment: frozen vegetables release more water, so use slightly less added water (150ml instead of 200ml).

Where can I buy Indian spices for vegetable curry in the UK?

Pick N Save (picknsave.co.uk) stocks every spice needed: Fudco Cumin Seeds, TFS Coriander Powder, TFS Turmeric, TFS Kashmiri Chilli, TFS Garam Masala, TFS Kasuri Methi (dried fenugreek leaves), plus Fudco Ginger Garlic Paste. They also carry all fresh vegetables (potatoes, cauliflower, carrots, green beans, capsicum in 3 colours) and frozen vegetables. Home delivery across London and the UK, plus click and collect from Harrow — established 1999.

How many calories are in Mix Vegetable Curry?

A serving of Mix Vegetable Curry (without rice or bread) contains approximately 150 calories, with 5g of fibre (20% of the daily reference intake), 4g of protein, and only 6g of fat. It's one of the lowest-calorie curries in the collection — alongside Rasam (35 kcal) and Baingan Bharta (80 kcal). The high fibre comes from the variety of vegetables. When served with Jeera Rice and Dal Tadka, the complete meal totals approximately 550 calories — a genuinely balanced, nutritious Indian dinner.

Mix Vegetable Curry Recipe - Everyday Indian Veg (20 Minutes)

Easy Indian Recipes

Mix Vegetable Curry Recipe - Everyday Indian Veg (20 Minutes)

22 mins 4 servings Easy

Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Servings 4

About This Recipe

Make everyday Mix Vegetable Curry in 20 minutes - a medley of seasonal vegetables simmered in a simple onion-tomato masala. The most basic, most versatile, most commonly cooked Indian curry - what Indian mothers make when the fridge has bits of everything and nothing specific. Naturally vegan, gluten-free, and endlessly adaptable. Every ingredient at Pick N Save.

Ingredients

For the Mix Vegetable Curry

500g mixed vegetables — any combination: potato, cauliflower, carrots, green beans, peas, capsicum (see method for suggestions)
2 tbsp sunflower oil (KTC Pure Sunflower Oil 5 Litres)
1 tsp cumin seeds (Fudco Cumin Seeds 300g )
1 medium onion, finely diced (White Onions Prepack 4Kg )
1 tbsp ginger garlic paste (Fudco Ginger Garlic Paste 300g )
1–2 green chillies, slit (Indian Chilli 400g )
2 medium tomatoes, finely chopped (Fresh Vine Tomato 500g )
½ tsp turmeric (TFS Haldi Powder Rajapuri 100g )
1 tsp ground coriander (TFS Dhana Coriander Powder 100g )
½ tsp Kashmiri chilli powder (TFS Kashmiri Mild Chilli Powder 100g )
½ tsp garam masala + ½ tsp for finishing (TFS Garam Masala 100g )
200ml warm water
Salt to taste

To Finish

1 tsp kasuri methi / dried fenugreek leaves (TFS Dried Fenugreek Leaves 100g)
Squeeze of lemon juice (Lemon Loose Yellow Big 3 pcs )
Fresh coriander, chopped (Fresh Coriander Bunch 1Pc)

Method

Why This Recipe Works

"Mixed vegetable curry recipe" is one of the highest-volume Indian recipe searches - and you had zero dedicated mixed veg recipes. You have Aloo Gobi (potato-cauliflower), Bhindi Masala (okra), Baingan Bharta (aubergine), and Matar Paneer (peas-paneer) - but nothing that combines multiple vegetables in one pot. Mix Veg Curry is the fridge-clearing, everything-goes, no-specific-shopping-needed recipe that every Indian household cooks weekly. It's the recipe that captures customers who search "what to cook with random vegetables."

Step-by-Step

Heat 2 tablespoons oil. Add 1 teaspoon cumin seeds (Fudco Cumin Seeds 300g) → crackle. 1 onion diced → 4 minutes golden. Ginger garlic paste (Fudco Ginger Garlic Paste 300g) → 1 minute. 2 tomatoes chopped (Fresh Vine Tomato 500g) → 3 minutes paste. Add ½ tsp turmeric, 1 tsp coriander, ½ tsp Kashmiri chilli, ½ tsp garam masala, salt.

Add the vegetables - use ANY combination totalling 500g: potato cubed (Potato White 2kg), cauliflower florets (Cauliflower 1pc), carrots sliced (Carrots 500g), green beans cut, frozen peas, capsicum chopped (Green Capsicum 500g). Add 200ml water. Cover and simmer 10 minutes until tender. Add ½ tsp garam masala, 1 tsp kasuri methi (TFS Dried Fenugreek Leaves 100g), fresh coriander.

Serve with Jeera Rice, roti, or Naan. Pair with Dal Tadka for the most classic Indian vegetarian thali combination.

Pro Tips

Cut all vegetables the SAME SIZE: Uniform 2cm cubes ensure everything cooks at the same rate. Large potato + small peas = potato undercooked or peas mushy.
Add hard vegetables first, soft later: Potato and carrot go in first (need more time). Peas and capsicum go in during the last 3 minutes (need less time).
This is the "use what you have" recipe: Don't buy specific vegetables for this. Use whatever is in the fridge - that's the entire point.

Nutrition Facts

Energy 150 kcal (8% RI)

Fat 6 g – Low (9% RI)

Saturates 0.5 g – Low (3% RI)

Carbohydrates 18 g (7% RI)

Fibre 5 g – High (20% RI)

Protein 4 g (8% RI)

Sugars 5 g – Low (6% RI)

Salt 0.8 g – Low (13% RI)

*RI = Reference Intake. Values approximate and will vary depending on vegetable combination. Based on the classic North Indian combination (potato, cauliflower, carrots, beans, peas). Naturally vegan, gluten-free, and one of the lowest-calorie curries in the collection.