Mixed Vegetable Curry

Name: Mixed Vegetable Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 pound (500 grams) mixed frozen vegetables, chunky, for example, cauliflower, broccoli, beans, corn, and peas; 1 large onion, quartered; 3 medium tomatoes, quartered; 2 green chiles, less if you want less heat; 1 (1-inch) piece fresh ginger; 5 cloves garlic; 3 tablespoons vegetable oil, canola oil, or sunflower cooking oil; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon red chili powder, optional; 1/4 teaspoon ground turmeric; 1 teaspoon garam masala; Salt, to taste; 1/4 cup thick unsweetened yogurt, must not be sour, whisked till smooth; 1/4 cup chopped fresh coriander, for garnish

A simple and flavorful mixed vegetable curry, this dish pairs well with rice, chapatis, or parathas, or as a side with lentil preparations.

⭐ 3.6 (56 reviews) Prep: 5 minCook: 30 minTotal: 35 minYields: 4 servings

Category Tags:

Side Dish Dinner Entree Lunch

Cuisine Tags:

Indian

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Instructions

Thaw vegetables completely.
While vegetables thaw, blend quartered onion, tomatoes, green chiles, ginger, and garlic into a smooth paste in a food processor.
Heat cooking oil in a deep pan over medium heat; add the blended paste and all powdered spices, including garam masala.
Sauté the mixture, stirring frequently, until oil separates from the masala.
Add thawed vegetables, salt to taste, and 0.5 cup warm water; cook until vegetables are tender.
Remove from heat and stir in yogurt until fully blended.
Garnish with chopped fresh coriander and serve.

Nutritional Info (per serving)

Calories: 234 kcal

Carbohydrate: 29 g

Cholesterol: 1 mg

Fiber: 8 g

Protein: 7 g

Saturated Fat: 2 g

Sodium: 209 mg

Sugar: 10 g

Fat: 11 g

Unsaturated Fat: 0 g