This recipe for mixed vegetable curry is quick and simple to prepare, making it ideal for a family dinner. It makes use of frozen mixed vegetables and tinned potatoes, which are both easy to cook and low cost!
This is one of the quickest, easiest vegetable curry recipes! It’s great for weeknight dinner and best of all it’s a low cost recipe, so great if you’re wanting to spend less but still eat well!
This is one of my favourite quick, comfort food recipes to make, one pan, big flavour, low cost and delicious!
We use frozen mixed vegetables and canned new potatoes to create our curry fast! And simply serve with naan breads and Indian style dips.
Mixed Vegetable Curry Ingredients
You’ll only need a few ingredients to throw together a panful of lovely veggie curry.
- 640g Frozen mixed vegetables – I use Birds Eye Frozen Country Mixed Vegetables with carrots, broccoli, cauliflower and peas.
- 567g Tinned new potatoes – this is just the size of my supermarkets own brand tinned potatoes but you can use any size of tins or combinations up to around 800g.
- 1 tbsp sunflower oil
- 1 brown onion – finely diced
- 2 tbsp curry paste – just choose whichever you like – hot and spicy or mild.
- 400g passata
- Pinch salt
Equipment Needed For Our Easy Vegetable Curry
- 2 saucepans with lids
- Chopping board
- Sharp vegetable knife
- Tablespoon
- Cooking spoon or spatula
How To Make Mixed Vegetable Curry
You’ll just LOVE how easy this Indian vegetable curry is to make – super simple!
Step One – Cook the frozen vegetables and tinned potatoes
- Tip the frozen vegetables and tinned potatoes into a pan, pour over boiling water, add pinch of salt and then bring back to the boil.
- Pop the lid on the pan and cook for around 4-5 minutes or whatever time the packet cooking time suggests.
Step Two – Fry the onion
- In the other saucepan – heat the sunflower oil over a medium heat.
- Tip in the diced onion and curry paste and fry gently whilst the vegetables are cooking.
Step Three – Make the mixed vegetable curry sauce
- Once the vegetables are cooked – drain and then tip into the pan with the onions.
- Pour over the passata and season with a pinch of salt.
- Mix everything together and cook with the lid on for around 5 minutes to warm the passata through properly.
Step Four – Serve
- Spoon the mixed vegetable curry made with frozen veg into bowls and serve with naan bread, mango chutney and some Indian mint sauce
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What To Serve With Mixed Vegetable Curry Recipe
We just tend to serve this with a naan bread and Indian dips – but if you need it to stretch to feed more, then try any of the following meal ideas below
- serve with pitta breads or stuffed into toasted pittas.
- spooned over boiled or microwave rice
- spooned into tortilla wraps with rice, yogurt and mango chutney
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Vegetarian Curry Recipe Variations
You can add in any extras you like to our Indian vegetable curry – it’s a great recipe for using up odds and ends from the fridge or leftover vegetables from a roast dinner.
You can also bulk up the curry sauce by adding in tinned lentils or chickpeas.
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More Easy Vegetarian Dinner Ideas To Try
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Vegetable Curry
An easy mixed vegetable curry made with frozen veggies and tinned potatoes - low cost comfort food!
Ingredients
- 640g frozen mixed vegetables
- 600g tinned new potatoes
- 1 tbsp sunflower oil
- 1 brown onion - diced
- 2 tbsp curry paste
- 400g passata
- Pinch salt
Instructions
- Tip the frozen vegetables and tinned potatoes into a pan, pour over boiling water, add pinch of salt and then bring back to the boil.
- Pop the lid on the pan and cook for around 4-5 minutes or whatever time the packet cooking time suggests.
- In the other saucepan – heat the sunflower oil over a medium heat.
- Tip in the diced onion and curry paste and fry gently whilst the vegetables are cooking.
- Once the vegetables are cooked – drain and then tip into the pan with the onions.
- Pour over the passata and season with a pinch of salt.
- Mix everything together and cook with the lid on for around 5 minutes to warm the passata through properly.
- Spoon the mixed vegetable curry made with frozen veg into bowls and serve with naan bread, mango chutney and some Indian mint sauce
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 294Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 280mgCarbohydrates: 57gFiber: 11gSugar: 8gProtein: 9g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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