Easy Curried Indian Vegetables Recipe - Vegetarian / Vegan

Indian curried veggies: Potatoes, carrots, pease and tomatoes
Indian curried veggies photo by Iain Bagwell / Getty Images
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: 3-4 servings
Ratings

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.

This recipe for curried Indian mixed veggies is both vegetarian and vegan, and, in addition, all of the ingredients are gluten-free (though it never hurts to check your spices, as some do occasionally have added filler ingredients which contain hidden gluten). If you don't happen to have all of the spices on hand, feel free to skip one or two, but anymore than that and you will miss the authentic Indian flavor of this dish.

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

Looking for more Indian food recipes? See also: More Easy Indian Recipes

What You'll Need

  • 1 tbsp vegetable oil
  • 1 tbsp vegan margarine
  • 2 cloves garlic, minced
  • 3/4 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1 1/2 tsp ground cumin
  • 3/4 tsp turmeric
  • 2 tsp ground ginger
  • 1/2 tsp cayenne pepper
  • 2 onions, diced
  • 4 tomatoes, chopped, or one 12 oz can diced tomatoes
  • 3 carrots, sliced
  • 1 cup peas
  • 2 potatoes, chopped into one inch pieces
  • 1/4 tsp salt
  • 3/4 cup water

How to Make It

First, 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.

Next, add the diced onions to the pan and sautee for about 3 minutes, or until the onions turn clear. Add the chopped tomatoes, carrots, peas, potatoes, salt and water.

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.

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 and enjoy!

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