Wholesome, Delicious, and 100% Vegetarian
When it comes to family meals, few dishes are as heartwarming and versatile as a mixed vegetable curry. Whether you’re feeding kids, adults, or elders, a good veg curry can bring everyone together around the table. It’s the perfect blend of nutrition, flavor, and comfort. From mild and creamy curries to spicy and robust gravies, here are seven mixed vegetable curry ideas that will satisfy every craving—without any non-vegetarian ingredients.
Each recipe is crafted to be easy to follow, wholesome, and customizable to suit your family’s preferences.
1. Classic North Indian Mixed Vegetable Curry
The all-time favorite comfort curry
Why it’s comforting:
This tomato-onion based curry is a staple in many Indian households. It’s thick, flavorful, and goes well with both rice and chapati.
Key Vegetables:
Carrots, potatoes, peas, beans, cauliflower
Ingredients:
- 2 tbsp oil
- 1 onion (finely chopped)
- 2 tomatoes (pureed)
- 1 tsp ginger-garlic paste
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- Chopped mixed vegetables (2 cups)
- Water as needed
- Fresh coriander to garnish
Preparation:
- Heat oil in a pan, sauté onion till golden.
- Add ginger-garlic paste and tomato puree. Cook until oil separates.
- Add spices and chopped vegetables. Mix well.
- Add water, cover, and simmer until vegetables are tender.
- Garnish with coriander and serve hot.
Tip: Add a few cubes of paneer for added protein and texture.
2. South Indian-Style Coconut Mixed Veg Curry
Creamy, mildly spiced, and deeply satisfying
Why it’s comforting:
The coconut base gives it a creamy texture while keeping it light. Perfect for serving with rice or dosa.
Key Vegetables:
Pumpkin, carrot, beans, potato, ash gourd
Ingredients:
- 1 cup grated coconut
- 1 tsp cumin seeds
- 2 green chilies
- ½ tsp turmeric
- Curry leaves
- Mustard seeds for tempering
- 2 cups chopped vegetables
- Salt to taste
Preparation:
- Boil vegetables with turmeric and salt until soft.
- Grind coconut, cumin, and green chilies into a smooth paste.
- Mix the paste into the cooked vegetables.
- Simmer gently for 5 minutes.
- Temper mustard seeds and curry leaves in coconut oil, pour over curry.
Optional: Add yogurt or tamarind for a tangy variation.
3. Mixed Veg Kurma (Korma)
Rich, creamy, and festive curry
Why it’s comforting:
This South Indian kurma has a cashew-coconut base, making it mildly sweet and kid-friendly.
Key Vegetables:
Carrots, beans, peas, potatoes, cauliflower
Ingredients:
- 2 tbsp oil
- 1 onion, chopped
- 1 tomato, chopped
- 2 cups mixed vegetables
- ½ tsp fennel seeds
- ½ tsp garam masala
- 1-inch cinnamon stick
- Salt to taste
For Kurma Paste:
- ¼ cup grated coconut
- 10 cashews (soaked)
- 1 tsp poppy seeds
- 1 green chili
- 1 tsp ginger-garlic paste
Preparation:
- Blend ingredients for the paste until smooth.
- Sauté onion, tomato, fennel seeds, and cinnamon.
- Add vegetables and paste.
- Pour water as needed and simmer until veggies are cooked.
- Add garam masala, stir, and serve hot.
Pair with: Chapati, poori, or paratha.
4. Dry Sabzi-Style Mixed Veg Curry
No gravy, just veggies full of flavor
Why it’s comforting:
A dry sabzi is perfect for lunchboxes or simple dinners. It’s quick and satisfying.
Key Vegetables:
Cabbage, carrots, beans, peas, potatoes
Ingredients:
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 onion, sliced
- 1 tsp ginger (grated)
- ½ tsp turmeric
- 1 tsp coriander powder
- Salt to taste
- 2 cups mixed chopped vegetables
- Fresh coriander for garnish
Preparation:
- Heat oil, add cumin and onion, sauté until soft.
- Add ginger, turmeric, coriander powder.
- Add vegetables and salt. Stir and cover to cook.
- Stir occasionally until tender.
- Garnish and serve with chapati or rice.
Tip: Add a spoon of ghee while serving for richness.
5. Mixed Vegetable Masala with Cashew Gravy
A restaurant-style indulgence made at home
Why it’s comforting:
The silky cashew-tomato base elevates this curry into something luxurious and satisfying.
Key Vegetables:
Paneer (optional), bell peppers, peas, carrot, beans
Ingredients:
- 2 tbsp oil or butter
- 1 onion
- 2 tomatoes
- 2 tbsp cashews (soaked)
- 1 tsp garam masala
- 1 tsp kasuri methi
- 1 tsp sugar
- Salt to taste
Preparation:
- Blend onion, tomato, and cashews into a smooth paste.
- Sauté the paste in oil until thick.
- Add spices, sugar, and vegetables.
- Cook covered, adding water as needed.
- Sprinkle kasuri methi before serving.
Great with: Naan, jeera rice, or ghee rice.
6. Gujarati-Style Mixed Vegetable Shaak
Mildly sweet, balanced, and earthy
Why it’s comforting:
A perfect blend of sweet, tangy, and spicy—ideal for kids and elders alike.
Key Vegetables:
Bottle gourd, sweet potato, potato, cluster beans, brinjal
Ingredients:
- 2 tbsp oil
- 1 tsp mustard seeds
- ¼ tsp asafoetida
- 1 tsp ginger-green chili paste
- 2 cups chopped vegetables
- ½ tsp turmeric
- 1 tsp red chili powder
- 1 tbsp jaggery
- 1 tsp lemon juice
- Salt to taste
Preparation:
- Heat oil, add mustard, asafoetida, and chili-ginger paste.
- Add vegetables, turmeric, salt, and a little water.
- Cover and cook till soft.
- Add jaggery and lemon juice. Simmer for 5 minutes.
Serve with: Phulka or khichdi for a traditional meal.
7. Bengali Mixed Veg Curry (Shukto-Inspired)
Light, slightly bitter, and perfect for digestion
Why it’s comforting:
This curry is unique due to the use of bitter gourd and milk. It’s served at the beginning of a Bengali meal to awaken the palate and aid digestion.
Key Vegetables:
Potatoes, bottle gourd, raw banana, bitter gourd, brinjal
Ingredients:
- 1 tbsp mustard oil
- ½ tsp panch phoron (Bengali 5-spice)
- 2 cups mixed vegetables
- ½ tsp ginger paste
- ½ cup milk
- Salt and sugar to taste
- 1 tsp ghee (optional)
Preparation:
- Fry bitter gourd slices lightly; set aside.
- Sauté panch phoron in mustard oil.
- Add vegetables and sauté. Add ginger paste.
- Add water, simmer until tender.
- Stir in milk, sugar, and fried bitter gourd. Simmer for 2–3 mins.
- Finish with ghee.
Serve with: Steamed rice.
Final Tips for Family-Friendly Veg Curries
1. Balance spice levels:
Use mild chili or none at all for kids and elders.
2. Make ahead:
Many of these curries taste better the next day. Prepare in advance and refrigerate for convenience.
3. Use seasonal veggies:
Always adapt based on what’s fresh—zucchini, turnip, beetroot, and even corn can be delightful additions.
4. Add protein:
Add tofu, paneer, chickpeas, or lentils to increase protein without using meat.
5. Serve creatively:
Pair with jeera rice, pulao, phulkas, or millet rotis to make the meal complete and more exciting.