Make one of the delightful no onion no garlic curry under 20 minutes. The curry comes in handy on a busy day, dorm meal or when you are travelling. Serve it with rice, bread or Indian flatbreads and a salad to make a complete meal.
The perfect curry to warm up a cold evening that makes everyone believe you have slogged over the stove to get such a tasty result is always a winner. In fact, this mixed vegetable curry is one of the easiest you will ever come across. This is usually my recipe for the best dump-and-go curry next to channa masala.
Why would you like this curry?
Dorm friendly: the curry is very easy to make on a dorm budget and with any cooking mode you have. Moreover, you can make this curry for just s small portion or a whole pot full with ease.
Stovetop, pressure cooker and instant pot: use any mode of cooking to get this curry together. It is easy to make this on the stovetop in a saucepan or the campfire in a cauldron. For pressure cooking try just two whistles. if you are making this in the instant pot, saute the veggies and then add the masala paste. he pressure cook for 10 minutes and release the pressure naturally.
Adaptable: depending on the veggies you have or the nuts you have at hand you can change the curry. This frees one from the stringent curry strategies. Spiciness of this curry is also adaptable to the flavour you need. You can use cayenne and green chillies to add heat or paprika to tone it down.
Onion garlic-free: When it comes to festival season, there is a lot of sk for Onion and garlic-free curries to add variety to family gatherings and some may be keeping vrat. This curry is one such perfect one to help feed more people with just the easiest recipe.
Gluten-free and vegan: the curry is very simple and dairy-free. It has no gluten elements. This ensures that it ticks through these two dietary profiles too.
Curry in a hurry: with frozen veggies, canned tomatoes and nuts together make this the quickest curry you can make. so if it is an after-work party or family gathering this curry comes together easily.
Leftover perfect: the leftover curry sits brilliantly to make curry buns for lunch the next day.
The recipe card below carries the detailed step-by-step recipe and the ingredients needed to make this recipe. You can also pin this onto your pintrest board from here.
Can we use frozen veg mix?
The frozen mixed bag with carrots, peas, beans and corn is perfect for making this curry. since the masala base is canned tomatoes grab one of those too. You can add frozen cauliflower florets or broccoli to the mix.
Can you make this into a dry curry?
Yes, you can if you cook down the curry or add a thick curry paste with nearly no water to make this a dry curry.
20 minute mixed veg curry
- 2 cups mixed vegetable carrot, beans, cauliflower, peas, corn
- 1 cup drinking water
- salt to taste
- 1/2 tsp turmeric powder
For the masala
- 1 small can tomatoes 200 grams.
- 1/2 handful pumpkin seeds
- 1/4 handful cashew nuts
- 1/2 tsp kasuri methi
- 1/2 inch fresh ginger root
- 1/2 tsp roasted cumin powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala powder
for the tadka
- 1/2 tsp cooking oil
- 1 pinch Asafoetida
- 1/2 tsp cumin seeds
- 1 small dry red chilli
- Grind together the ingredients for the curry masala.
- Into a deep pan, add the cut vegetables ( or frozen) add the water, salt and turmeric powder.
- Set the pot to medium heat, cover and cook till the veggies are tender.
- No add the ground masala and boil further till the veggies absorb the spices.
- In a separate pan heat the oil and prepare the tadka.
- Pour the hot tadka over the simmering curry. cover and remove from heat.
- Set aside for 5 minute and the curry is ready to serve.
The Shh Cooking Secretly group of bloggers are currently working on a curry collection that is onion and garlic-free. This theme was proposed by Priya, who is a versatile Indian cuisine blogger with expertise in Gujarathi and Tamil cuisine. Adding to this collection is my easy 20-minute mixed veg curry. My partner for this theme is Radha who has made a South Indian classic kootu that is also an onion garlic-free recipe. Her website aptly named Magical Ingredients comes up with unique combos like apple almond vada.
Among the many curries that you experience in Indian cuisine, some are easy to master, whereas some curries are not that simple and take a long time. Hope you enjoy this idea of a curry in a hurry. Let us know in the comments if you have tried this curry and how you liked the flavour. Rate us based on your experience and stay subscribed.
See you in the next post
Pin for later.