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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.

Recipe will serve 4


  • Approx. 4 cups of mix vegetables
  • about 2 cups cauliflower cut into florets
  • 1 cup green peas
  • 1 carrot diced in about 1/2 inch pieces (gajar)
  • 1/2 cup sliced mushrooms, 1 zucchini small cut into bite size pieces with skin
  • 6 tomatoes medium size
  • 1/2  inch ginger
  • 1 green chili
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafetida (hing)
  • 1/4 teaspoon turmeric (haldi)
  • 1/4 teaspoon red pepper optional
  • 1 tablespoon coriander powder (dhania)
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon sugar adjust to taste
  • 1 tablespoon corn starch
  • 1/2 teaspoon garam masala, spice mix available in Indian grocery store
  • Approx. 2 tablespoons chopped cilantro (hara dhania)


  1. Mix the cornstarch with ¼ cup of water and set aside.
  2. 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.
  3. Slice 1 tomato length wise into 8-10 pieces and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Turn off the heat add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.

Enjoy the vegetable curry! Thank you


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48 thoughts on “Vegetable Curry

  1. made this yesterday but i didn’t get much flavour coming through would it be because i used dried herbs instead of fresh

  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 🙂

  4. Hey Manjula, how much do you mean when measuring in cups, like what kind and how much in one, please email me back the answer thanks for the great recipe.

    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.

  5. 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!!

  6. 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.

  7. Hai mam,ur recipes are amazing and easy to learn and cook,thank u so much.
    Could u pls tell me some kulambu without adding any tamarind,

  8. 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

  9. 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

  10. This is the first of Manjula’s recipes that I’ve tried and I can’t wait to try some more. This was fabulous! Thanks so much!!

  11. 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?

  12. 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.

  13. 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?


    1. Poornima,
      if you don’t have corn starch use besan but you have to add the besan just after adding cumin seeds and stir fry for few seconds then add tomato puree.

  14. hello aunty, very colourful and wonderful vegetable curry. we can have with meals or chappati . waiting for your next recipes.

  15. 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.

    1. You get those ingredients in indian grocery shop. You may feel difficulty in finding intialy but later on its easy.

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