Spicy Mixed Vegetable Curry Recipe
Spicy mixed vegetable curry is like that fabulous friend who enters a room and steals every compliment without trying.
It combines bold spices, rich aromas, and colorful vegetables that instantly make boring dinners look like a tragic mistake.
The curry simmers into a silky, fiery masterpiece that warms your soul and clears your sinuses at the same time.
It’s plant-based brilliance, delivering comfort, attitude, and flavor without you needing to spend your entire paycheck on fancy takeout.
Darling, this dish makes vegetables feel glamorous, hearty, and slightly dangerous—just like that ex you definitely shouldn’t text.
Spicy Mixed Vegetable Curry Recipe
A fiery, spice-loaded curry with a mix of fresh vegetables, cooked in a fragrant sauce until tender and delicious.
Ingredients
- Carrots – 1 cup sliced
- Cauliflower – 2 cups florets
- Bell peppers – 1 cup chopped
- Green beans – 1 cup trimmed
- Onion – 1 large chopped
- Garlic – 3 cloves minced
- Ginger – 1 tbsp grated
- Tomato puree – 1 cup
- Coconut milk – 1 cup
- Curry powder – 2 tbsp
- Chili powder – 1 tsp
- Turmeric – ½ tsp
- Cumin seeds – 1 tsp
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat oil in a pot, add cumin seeds, and let them sizzle.
- Sauté onion, garlic, and ginger until fragrant.
- Stir in curry powder, turmeric, and chili powder.
- Add tomato puree and cook for 5 minutes.
- Toss in vegetables, salt, and pepper; stir well.
- Pour in coconut milk, reduce heat, and simmer 25 minutes.
- Garnish with cilantro before serving.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 14 g
- Saturated Fat: 6 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 6 g
Vitamins & Minerals (per serving)
- Vitamin A: 45%
- Vitamin C: 40%
- Iron: 18%
- Folate: 20%
- Potassium: 22%
Additional Tips
- Add extra chili flakes if you enjoy sweat dripping down your face.
- Pair with rice or naan to balance the heat.
- Swap in seasonal veggies for endless variety.
