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Vegetable Curry

Vegetable Curry

Vegetable Curry

Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal.
4.34 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people


  • 2 cups Approx. cauliflower cut into florets phool gobhi
  • 1 cup green peas hari matar
  • 1 carrot diced in about 1/2 inch pieces gajar
  • 1/2 cup sliced mushrooms
  • 1 medium zucchini cut into bite size pieces with skin
  • 6 tomatoes medium size
  • 1/2 inch ginger
  • 1 green chili
  • 2 tbsp oil
  • 1/2 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1/4 tsp turmeric haldi
  • 1/4 tsp red chili powder
  • 1 tbsp coriander powder dhania
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp corn starch
  • 1/2 tsp garam masala
  • 2 tbsp cilantro finely chopped hara dhania


  • Mix the cornstarch with ¼ cup of water and set aside.
  • Blend 5 sliced tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
  • Slice 1 tomato length wise into 8-10 pieces and set aside.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt. Cover the pot and cook for about 5 minutes.
  • Add all the vegetables and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir few times in between. Vegetables should be tender not mushy.
  • Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.
  • Turn off the heat add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.


Serving Suggestion 
Serve Vegetable curry with Dal Puri, Lacha paratha, and side of Yogurt.
Keyword Everyday Meal, Gluten Free, Mixed Vegetable With Gravy, Vegan
Tried this recipe?Let us know how it was!

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51 thoughts on “Vegetable Curry

  1. Dear Manjula, what a wonderful recipe and clear instruction. I have made this a few times and the combination of ingredients is perfect. Do you think it is OK to use an unseeded green chilli and then leave out the chilli powder.

    Thanks kindly

        1. Isn’t besan a chickpea flour? Anyway. LOVE LOVE LOVE your recipe Auntie Manjula and cook them often. I was surprised, however not to see onion and garlic in your recipes. Is there are a specific reason for that?
          Thank you VERY much for sharing your knowledge, your kindness and graciousness with us, and please keep posting your videos.


  2. I just made this. Thanks for the recipe, Manjula!

    The only change I would suggest is to use 5 cups of vegetables instead of 4, and to use 4 tomatoes blended instead of 5. I followed the recipe as it was written and things came out a little soupy. Otherwise great recipe.

  3. Are the 4 cups mixed vegetables in addition to the cauliflower, peas, carrots, mushrooms and zucchini? Because I was thinking of using 4 cups of frozen mixed vegetables, but then the extra peas and carrots seem redundant. Please advise ? Thank you 🙂

    1. I think she means that you put the veggies in the standard measuring cups to figure out the quantity. That’s what I do and it works out great.

      I wonder if corn flour and corn starch are the same things.

  4. Dear Manjula,

    Thank you so much for this recipe as I was wondering what side dish to make for a gathering. This came in very handy! I’m planning to make this for a group of 10-12 people. Can you tell me the quantity for the ingredients you have used? Also how much corn starch should I use for this number? Thanks once again! Can’t wait to try this out!!

  5. Hi Manjula, I subscribe to your YouTube channel… so when I googled “best vegetable curry recipe” and this page came up, I knew it could be trusted 🙂

    One question: where does one find asafetida? And if I can’t find it, what’s a good substitute?

    1. Hi, Garlic is a good substitute. A Hari Krishna cook told me that they don’t use onions or garlic in their cooking as it ‘inflames the passions’! asfoteda is used in place of these ingredients.

  6. thanx a lot mam apne to bahot si problem solve kar di……………actually mam i am living alone in france, so please could you teach us some recipe which is less time consuming and does not need lot of ingredients

  7. dear manjula,

    thank you so much for a wonderful recipe. my husband and I are putting more and more vegetables in our diet and this one is outstanding.

    gena Suhy , Austin tx

  8. Manjula aunty I have a question about the spices.
    I thought
    I always had to fry the spices first to remove
    the raw taste but this recipe – and some others I’ve seen –
    don’t do that. What is right?

  9. I love watching you cook. I feel like I’m in your kitchen with you. I have tried some of your recipes and they are indeed easy and very, very tasty.
    Thank you so much, I look forward to the next recipe.

  10. Namaste Manjula Aunty,

    Your recipes are great. I long for your posting since they are w/o onion or garlic.

    In this recipe, I want you to tell me, what flour can be substituted for corn flour and will it make a difference in taste?


  11. Namaste dear Manjula!
    Thank you for your wonderful recipes. I am very happy to cook it all at home and wait allways to see you again with new ideas. Today you have looked again very nice and pretty. I come from Poland but live now in Germany, where I can get all the needed stuff for your kitchen.
    Many warm greetings from Hamburg.

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