‘Mix and Match’ Vegetable Curry


  • 5 tablespoons of vegetable oil
  • 2 teaspoons of mustard seeds
  • 1 teaspoon of fenugreek seeds
  • 3 fresh green chillies (deseeded and thinly sliced)
  • 1 handful of curry leaves
  • 2 thumb-sized pieces of fresh ginger (peeled and coarsely grated)
  • 3 onions (peeled and chopped)
  • 1 teaspoon of chilli powder
  • 1 teaspoon of turmeric
  • 6 tomatoes (chopped)
  • 800g of mixed vegetables: potatoes, courgettes, peppers, sweet potatoes, spinach, chards, cauliflower, lentils, beans, chickpeas etc
  • 400ml of coconut milk
  • Salt and pepper to taste


Heat up the oil in a pan, then add the mustard seeds. Wait for them to pop and then add the fenugreek seeds, fresh green chillies, curry leaves and ginger. Stir and fry for a few minutes.
Chop up the onions and add them to the pan. Cook for 5 minutes until the onions are light brown and soft, then add the chilli powder and turmeric.
Add the chopped vegetables and cook for another 5 minutes.
Chop up the tomatoes and add to the pan. Cook for a couple of minutes and then add the coconut milk.
Simmer until the sauce has a creamy consistency and the vegetables are tender, adding extra water if necessary. Finally, season carefully with salt.

Serve with rice, raita, poppadoms and mango chutney. 

  ©You Can Cook

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