This easy Mixed Vegetable Curry is mild, full of flavor, and packed with vegetables. It isn’t strictly Thai or Indian — it’s simply a delicious, adaptable vegetable curry you’ll want to make again and again!
We enjoy curry frequently at our house. Not every family member loves it yet, but several of us do, and this mixed vegetable curry is a favorite. It’s a great recipe when you have extra vegetables in the fridge — you can swap in almost any combination and still get a satisfying meal. Below I list my typical choices, but feel free to use whatever you have on hand.
This was actually the first recipe I ever posted on the blog. After eight years it deserved refreshed photos and a clearer presentation, but the heart of the recipe remains the same.
How To Make Vegetable Curry
- Chop your vegetables into a uniform dice so they cook evenly. Aim for about 5–6 cups total.
- Heat olive oil in a large skillet and sauté mushrooms (if using) until they release their liquid and begin to brown.
- Add onion, garlic, ginger, thyme, curry powder, and green curry paste. Cook over medium heat, stirring, until very fragrant (about 1–2 minutes) to allow the spices to bloom.
- Pour in broth and coconut milk, then add the remaining vegetables, salt, and brown sugar. Bring to a simmer, cover, and cook until the vegetables are tender.
- Make a cornstarch slurry with cold water and stir it into the curry. Bring to a boil to thicken, then finish with a splash of apple cider vinegar and chopped cilantro.
- Serve over rice, topped with toasted cashews and lime wedges.
How Do I Make My Curry Thicker?
To thicken the curry, mix 1 teaspoon cornstarch with 3 tablespoons cold water until smooth. Stir the slurry into the simmering curry and bring it to a boil, cooking for about one minute so the starch fully activates. Repeat if you want a thicker consistency.
What Do You Serve With Curry?
Fragrant basmati or jasmine rice pairs beautifully with curry and helps balance the spices. Naan or other flatbreads are also excellent for scooping up sauce and adding texture to the meal.
What Is Curry Powder?
Curry powder is a spice blend that typically includes coriander, turmeric, cumin, fenugreek, and chili, and may also contain ginger, black pepper, garlic, cinnamon, clove, or cardamom. Store-bought curry powders vary slightly by brand but generally provide a warm, savory foundation for this dish.
What Vegetables Should I Use?
Almost any vegetable works well in this curry. Popular choices include:
- Zucchini
- Carrots
- Peas
- Mushrooms
- Potatoes
- Sweet potatoes
- Eggplant
- Spinach or other leafy greens
- Cauliflower
- Broccoli
- Summer squash
- Tomatoes (seeded and diced)
Can I Add Meat to This Mixed Vegetable Curry?
Yes. This recipe adapts easily — add chopped chicken, beef, or tofu if you want a heartier dish. Adjust cooking times so any added meat is cooked through.
Tips For Recipe Success
- Use up the vegetables you have. The curry is forgiving, but try to cut pieces uniformly so everything finishes cooking at the same time.
- Green curry paste is usually found in the Asian foods aisle. Heat levels vary by brand — start with ½ tablespoon if you’re sensitive to spice, then adjust to taste.
- Use fresh spices. Curry powder and other ground spices lose potency over time; fresh spices yield more vibrant flavor.
📖 Recipe
Mixed Vegetable Curry
Ingredients
- 2 tablespoons olive oil
- 1 cup button mushrooms, quartered (optional)
- 1 cup white onion, chopped
- 2 teaspoons garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon dried thyme
- 1 ½ tablespoons curry powder
- 1 tablespoon green curry paste (adjust to taste)
- ¾ teaspoon salt
- 2 cups chicken or vegetable broth
- 8 ounces unsweetened coconut milk
- ½ tablespoon light brown sugar
- 1 cup potatoes, peeled and diced
- ¾ cup large diced carrots, peeled
- 1 cup large diced zucchini
- ¾ cup frozen peas
- 3 tablespoons cold water
- 1 teaspoon corn starch
- 1 teaspoon apple cider vinegar
- ¼ cup fresh cilantro, chopped
- ½ cup toasted cashews
- lime wedges for garnish
Instructions
- In a large skillet, heat the oil over medium heat. Add mushrooms and cook, stirring occasionally, until they release liquid and start to caramelize, about 5 minutes.
- Add onion, garlic, ginger, thyme, curry powder, and green curry paste. Stir for 1–2 minutes until very fragrant. Season with salt, then add broth, coconut milk, and brown sugar. Bring to a boil.
- Add potatoes, carrots, zucchini, and peas. Cover, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
- Mix the cold water with the cornstarch, then stir the slurry into the pan. Bring to a boil and cook until the curry thickens. Stir in apple cider vinegar and cilantro. Serve over rice and top with toasted cashews and lime wedges.
Chef’s Notes:
Nutrition Facts
Nutrition and Food Safety Disclosure
Other Vegetarian Recipes You Might Like:
- Vegetarian Tortellini Soup
- Lentil Soup (Instant Pot or Stove-top)
- Veggie Tortellini Primavera
- Five Cheese Stuffed Pasta Shells
- Roasted Vegetable Pasta Sauce