Easy Curried Indian Vegetables

Vegetarian / Vegan

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 3-4 servings


1 tbsp vegetable oil
1 tbsp vegan margarine
2 cloves garlic, minced
3/4 tsp cinnamon
1/2 tsp ground cardamom
1 1/2 tsp ground cumin
3/4 tsp turmeric
2 tsp ground ginger
1/2 tsp cayenne pepper
2 onions, diced
4 tomatoes, chopped, or one 12 oz can diced tomatoes
3 carrots, sliced
1 cup peas
1/4 tsp salt
3/4 cup water


First, in a large skillet or frying pan, heat the vegetable oil and margarine over medium heat. Add the minced garlic along with the cinnamon, cardamom, cumin, turmeric, ginger and cayenne pepper, and then reduce the heat to low. Cook for just one minute, stirring once or twice.

Next, add the diced onions to the pan and sautee for about 3 minutes, or until the onions turn clear. Add the chopped tomatoes, carrots, peas, salt and water.

Cover your pan and allow the vegetables to cook for about 20 minutes. While the vegetables are cooking, check on them once or twice and give them a quick stir. You may need to add a little bit more water at the end of the cooking process.

Once the vegetables are done cooking, remove the lid from the pan and serve your mixed vegetable curry over plain steamed white or brown rice and enjoy!


NOTE: We removed the potatoes in the recipe.


Source: About Food


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