Quick and Easy Curried Veggies

READY IN: 45mins
Recipe by Liwl7755

Another of my favorite Indian recipes. The flavors are incredible and it makes the whole kitchen smell like India.

Top Review by Charishma_Ramchanda

I made this for my dad for dinner tonight. I used 1 very large tomato instead of 1 3/4 cups of chopped tomatoes. I substituted the pepper with 1/4 tsp. red chilli powder. As for the curry powder, I used Madras curry powder. In addition to the above ingredients, I also used 1/4 tsp. of corriander powder. As for the salt, I used 1 tsp. of salt. At first I thought that since I'm using a cube of Maggi vegetable broth with onions, I wouldn't have to add salt separately{since the cube already contains salt}. But, I was wrong when I did the taste test while this was cooking. I did need to add a tsp. of salt and that made the taste wonderful! I allowed this to cook for a good 35 minutes on simmer so as to let the gravy thicken. This was very nice when served over yellow cumin rice I'd prepared in the morning and some plain yogurt on the side. Thanks alot for posting! This will be a regular on our table. Editing to add: This tasted much much better the next afternoon and we had it again! Thank YOU:)

Ingredients Nutrition


  1. In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden.
  2. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
  3. Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste.
  4. Cook approximately 30 minutes until vegetables are well done (not crunchy).
  5. Sprinkle with fresh cilantro prior to serving.

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