Mixed vegetable curry is a delicious accompaniment to rice, roti, or even sour porridge, and it is the ultimate time saver. So it is suitable for serving as a main meal. But I usually prepare this adaptable mix vegetable recipe for supper, and I frequently serve it with sizzling hot chapatis or rotis. It is a mainstay in my kitchen, and I make it quite frequently. But the versatility of this meal is what makes it so appealing; whether you want it semi-dry or with a thick gravy, the choice is entirely yours to make. Please come along with me as we explore the world of flavorful meals that can be prepared in a short amount of time and are delicious.
As a South African, mixed veggie curry was linked with porridge prayer. Mixed curry differs by family recipe. The mixed curry included veggies we liked. Yams, brinjal, double beans, green beans, or broad beans. Any vegetable combination can be used in this dish. Use tamarind for a sour Durban mix vegetable curry. I always make rich gravy using extra onions and tomatoes. For a nightly dinner, I cooked a combination curry with dried fish. Explore, my dearest friends!
How to Make Mixed Vegetable Curry.
So to make mixed curry, I recommend starting with washing and peeling all vegetables, then slicing them into the desired shape and size. The process of making a mix curry is no different from any other curry, except the order and cooking times may vary depending on the vegetable used. This results in perfect mixed curry rather than vegetable soup. But for this recipe, I have used onions, tomatoes, green beans, potatoes, yams, brinjal, and boiled broad beans.
Ingredients for a mixed-fresh vegetable curry recipe.
- Dry fish: Cut and rinse dry fish thoroughly. Leave in a colander to drain excess water. Cover and set aside.
- Vegetable oil
- Onions
- Tomatoes
- Ginger and garlic
- Curry leaves
- Brinjal
- Green beans
- Yams (madumbies)
- Potatoes
- Boiled broad beans
- Coriander (chopped)
- 3 tbsp. Kashmiri mix masala
- 3 tbsp. Rombo rossi
- 1 tbsp. turmeric powder
- Salt
Method
To a pot, add vegetable oil and leave to warm. So once the oil has been heating, add the dry fish and fry on medium to low heat. The dry fish must fry until light brown and slightly crisp. Remove from the oil and place in a bowl; cover and leave aside. Add the onion to the pot and mix. I add the required amount of salt to the onion. Mix it and allow it to cook. Once the onions have become translucent, add the tomatoes and curry leaves and mix. Once the tomatoes have softened, add the ground ginger and garlic and mix. Now add all the dry spices, incorporating them well into the onion and tomato mix. Leave it to cook for a minute or two on low heat. In go the green beans, yams, and potatoes. So give the curry a good mix, add some water, and leave it to cook for ten minutes on medium heat while checking on the curry. Check on the potatoes and yams; they should be partially cooked. We can now bring the brinjal, giving the curry a mix. Cook for five to six minutes, then add the boiled broad beans and mix. Allow it to come to a boil, then add the tamarind water and mix. In goes this deliciously fried dry fish. Mix gently, switch the heat off, and garnish with chopped coriander.
TIPS
- Be careful while reheating; just boil until hot. That is enough. Also, add a few splashes of water if you feel the curry is thick or dry.
- You can make a large batch of this mixed vegetable curry and store it.
- It is best to serve get-togethers and parties as it has a good volume.
- Do not add cauliflower for pressure cooking, as it will get mushy.
- Please do not rush the frying process; the fish must cook properly.
Spice blend of the curry’s delicious flavors.
Enjoy a pot of delicious curry with layers of rich tastes and captivating scents in every mouthful. With brilliant colours and ingredients, this delicious treat delivers a symphony of flavors. Imagine delicate veggies in a rich gravy filled with a variety of spices that tantalize your taste buds. The rich, silky gravy coats every veggie with its delicious goodness. Each bite is a masterpiece, whether with steaming rice, pillowy naan, flaky parathas, or just sour porridge. This curry brings the warmth and comfort of handmade flavor to every plate, leaving you wanting more. Indulge in this curry and be transported to a culinary paradise.
About the mixed veggie recipe:
Serving Suggestions.
- With Steamed Rice: Serve a generous helping of warm, fluffy steamed rice alongside the mixed vegetable curry. The curry’s rich flavors will beautifully complement the simplicity of the rice.
- With Chapatis or Rotis: Enjoy the mixed vegetable curry with freshly made chapatis or rotis. The soft and chewy texture of the bread pairs perfectly with the hearty curry.
- With Naan or Parathas: Indulge in the curry’s deliciousness by serving it with naan bread or parathas. The combination of the flaky, buttery bread and the aromatic curry is simply irresistible.
- Alongside Sour Porridge: For a unique twist, serve the mixed vegetable curry alongside sour porridge. The tanginess of the porridge provides a refreshing contrast to the savoury flavors of the curry.
- Garnish with Fresh Herbs: Sprinkle chopped fresh coriander or parsley on top of the curry just before serving. Not only does it add a burst of colour, but it also enhances the dish’s aroma and freshness.
Choose any of these serving suggestions to elevate your dining experience with mixed vegetable curry and enjoy a delicious and satisfying meal!
FAQS!
- WHAT VEGETABLES TO USE? I normally use green beans, yams, potatoes, brinjal’s, and broad beans.
- WHAT TO SERVE MIXED VEGETABLE CURRY WITH? This curry goes well with most Indian flatbreads, like roti, chapati, naan, paratha, puri, basmati rice, or sour porridge.
- Can I use frozen vegetables for this recipe? Yes, you can. Always remember that fresh is best. Frozen vegetables can be used as a convenient alternative. Ensure they are thawed and drained properly before adding them to the curry.
- How long can I store the leftovers of this curry? Leftover mixed vegetable curry can be stored in an airtight container in the refrigerator for up to 6–7 days. Reheat it thoroughly before serving.
STORAGE & SERVING
- This curry keeps well at room temperature for a day. You can store this in the fridge for 6–7 days. When you want to serve, just remove the curry from the fridge. If it’s too thick, add a little water, heat it up, and serve it hot.
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