Mixed Vegetable Curry
A flavorful mixed vegetable curry featuring tender broccoli, potatoes, and carrots in a creamy spiced sauce, perfect for a hearty vegetarian meal suitable for all tastes.
Ingredients
Instructions
- Steam the broccoli until tender.
- Deep fry the potato on high heat until golden and tender.
- Deep fry the carrots until tender, then drain and set aside the vegetables.
- In a saucepan, combine milk, sour cream, and flour to make a creamy sauce.
- Add turmeric, cumin powder, coriander powder, garlic powder, and salt to the sauce, stirring well.
- Add the steamed broccoli, fried potatoes, and carrots to the sauce.
- Simmer for a few minutes until flavors meld and the curry is heated through.
- Serve hot with rice or bread.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of ginger paste or some fresh cilantro to the sauce. If you prefer a spicier curry, you can incorporate some chopped green chilies. Substitute sour cream with yogurt for a lighter option or use coconut milk for a dairy-free version. Ensure the vegetables are cut uniformly for even cooking.
Serving Suggestions
Serve the Mixed Vegetable Curry hot with steamed rice or Indian Pumpkin Bread(Two 9 X 5-Inch Loaves) for a complete meal. You can also pair it with a side of Chutney Dip or a simple salad to balance the flavors. For a more festive touch, accompany it with Carrot Halva for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry on the stovetop over low heat, adding a splash of milk or water to maintain the creamy consistency. Avoid microwaving, as it can alter the texture of the sauce.
Nutrition & Diet Analysis (per serving)
Each serving of Mixed Vegetable Curry contains roughly 1376 calories, with 7g protein, 56g carbohydrates, and 127g fat. It is an excellent source of vitamin A (31% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 558mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used in this recipe. Just ensure they're thawed and drained well before adding to the curry. They may cook a bit faster, so keep an eye on them to avoid overcooking.
Is this curry suitable for meal prep?
Absolutely! This Mixed Vegetable Curry is great for meal prep. It stores well and the flavors continue to develop over time. Just make sure to store the rice separately to keep it fresh.
What can I serve with this curry?
This curry pairs wonderfully with naan or rice. You can also serve it alongside a refreshing cucumber salad or raita to balance the spices. For a complete Indian meal, consider adding a side of Curry Sauce For Chicken if you have meat-eaters at the table.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).