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Mixed Vegetable Curry


The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2009


  • 2-inch piece fresh ginger, peeled and thinly sliced crosswise
  • 5 garlic cloves, peeled
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seed
  • 1 teaspoon cumin seed
  • 2 large tomatoes (1 1/2 pounds total), roughly chopped
  • 2 medium russet potatoes, peeled and cut into 1/2-inch dice
  • Coarse salt and ground pepper
  • 1 head cauliflower, cut into florets
  • 1/2 pound okra, stemmed and halved lengthwise
  • 3 cups cooked white rice, for serving


  1. In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.

  2. In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.

  3. Add potatoes and 3 1/2 cups water; season with 1 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice.

Cook's Notes

To build the curry's flavor, start by cooking the spices in oil to release their aroma. Then add the ginger-garlic paste and cook until dry and thickened.

Reviews Add a comment

  • MS112583616
    10 AUG, 2013
    My family did not love this recipe. I agree with some other reviewers, it was sort of soupy and also bland. The addition of yogurt helped quite a lot. Altogether, not awful...just, not impressive.
  • ishaolinma4928149
    19 MAR, 2013
    This is a good base recipe. Be sure your spices are fresh and dry roast them briefly in a frying pan before adding to the pot. This releases the flavor and bouquet. Red curry paste is basically a paste made from red chiles and other spices. There are some very good chile powders available on internet spice sites. Some are very hot but you can use the more mild ones from the supermarket Mexican foods section or blend them as I do. Adding a good broth free of MSG also improves the flavor.
  • Kb2121
    8 MAR, 2012
    The potato and the cauliflower and rice made this a bit bland. Next time I will double the cumin and mustard, use less water, add an onion, and do not serve it with rice. Ths is more of a soup/stew consistency, not a thick curry consistency.
  • MelisaGail
    27 SEP, 2011
    there is another curry recipe here that list red curry paste as an ingredient. Wonder if the addition of that would help out the flavor.
  • jumpatthepool
    15 AUG, 2011
    I have to agree with the review below. The broth was pretty thin and not very flavorful. The vegetables together was nice, but I was expecting something a little more bold. I've had curry made from japanese bouillon cubes that had more flavor. I love martha recipes, but like the review below says, this was a dissapointment.
  • martak1202
    22 JUL, 2011
    I make a lot of recipes from this site and love them, but this recipe was very disappointing!! I didn't think that it tasted much like curry. It was very bland!!! Love the mix of veggies, but need a better curry recipe.
  • VPF
    15 APR, 2011
    How come there is no "curry" in this recipe? Is the cumin curry?
  • sandhya14
    30 SEP, 2010
    Curry power can be made at home using mix of spices (turmeric powder cumin seed powder dry coriander seeds powder dry chili powder black pepper powder cinnamon powder clove powder). The proportion of the spice can be customized as per the individual taste. store in air-tight jar in dry place.
  • Laurel3113
    20 JUN, 2010
    This was tasty...I took out the Okra (not a huge fan) and added carrots and string beans. I also added in a bit of tumeric. Served over rice it was very good and filling.
  • Abaco
    10 JUN, 2010
    In India, curry means gravy or sauce. It does not have anything to do with Curry Powder, even though many of the spice used in Indian cooking are found in the Yellow Curry Power we find on the store shelves.