Skip to Content

Mixed Vegetable Curry

Sharing is caring!

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 in a black pan served alongside naan bread, mango chutney and Indian mint sauce

Mixed Vegetable Curry Ingredients

You’ll only need a few ingredients to throw together a panful of lovely veggie curry.

  • 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
mixed vegetable curry in a black pan served alongside naan bread, mango chutney and Indian mint sauce

Get loads more easy dinner recipes here

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

Get all our delicious vegetarian recipes here

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.

Get all our Indian recipes here

More Easy Vegetarian Dinner Ideas To Try

Get all our delicious vegetarian recipes here

Need Some Family Meals Ideas?

Check out our meal planning guide here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!

Yield: Serves 4

Vegetable Curry

vegetable curry in a black pan served alongside naan bread, mango chutney and Indian mint sauce

An easy mixed vegetable curry made with frozen veggies and tinned potatoes - low cost comfort food!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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

  1. 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.
  2. Pop the lid on the pan and cook for around 4-5 minutes or whatever time the packet cooking time suggests.
  3. In the other saucepan – heat the sunflower oil over a medium heat.
  4. Tip in the diced onion and curry paste and fry gently whilst the vegetables are cooking.
  5. Once the vegetables are cooked – drain and then tip into the pan with the onions.
  6. Pour over the passata and season with a pinch of salt.
  7. Mix everything together and cook with the lid on for around 5 minutes to warm the passata through properly.
  8. 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:

4

Serving Size:

1

Amount 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.

Love to Instagram your food?

Follow me on Instagram for more delicious recipe inspiration daily!

Get more delicious meal ideas and easy recipes here

Skip to Recipe