Best vegetable curry is a hearty, simple dish that can be made, in a few minutes. It is a perfect combo for any rotis and rice varieties.

This vegetable curry is an easy and best vegetable curry for roti and rice. Also, it is one of the comforting curries you can make with any vegetables. Today, I used potatoes and capsicum (bell pepper) as I had only these two left-out vegetables in my pantry.

The best part of this vegetable curry is that you can add any vegetables and alter spices according to your preference. But, mostly try to add potatoes as it thickens and gives body to the curry. Vegetables like bell pepper, peas, cauliflower, beans, and carrot are my favourite to make this curry. Also, these vegetables go well with potatoes.

This curry hardly takes thirty minutes from start to end the recipe. You can make this dish in the pressure cooker or Instant pot to save time. It is the base recipe where you can change to North Indian or South Indian styles. Adding fresh cream and cashew paste to the curry gives a rich, creamy North Indian-style vegetable curry. Likewise, if you add coconut paste, it becomes South Indian style kurma (Qurma).

Variations for best vegetable curry

I made a slightly thick curry. You can add water or milk to make thin curry according to your preference.
You can add any vegetables like peas, carrot, beans, cauliflower, etc. there are no fixed vegetables to use for this recipe.
Paneer goes well with this curry recipe. You can skip all the vegetables and add paneer alone to this dish. If you are vegan, add tofu and relish it.
If you like rich creamy vegetable curry, add fresh cream or cashew paste.
Adding masala powder is purely your choice. I usually add home sambhar powder and garam masala powder to make this vegetable curry. You can add store-bought chili powder and coriander powder in the place of sambhar powder.

Ingredients

potatoes
bell pepper ( green capsicum )
onion
tomatoes
fennel seed
cinnamon
cloves
Homemade Sambhar Powder
Ginger Garlic Paste
turmeric powder
oil
salt
water
coriander leaves

Let’s see step-by step preparation of the best vegetable curry.

In a kadhai or pan, add oil on medium heat. To it, add fennel seed, cinnamon, and cloves. Let it starts to splatter, and the whole masala flavor infuses in oil.

Now add finely sliced onion and saute until it turns translucent.

Add ginger-garlic paste and saute until the raw smell completely disappears.

Add sliced tomato and a little salt. Salt helps to soften tomato and turns mushy quickly.

Wash potatoes and peel the skin, and dice into even shapes. To it, add turmeric powder and Homemade Sambhar Powder and saute well.

After sauteeing for three to four minutes, add one cup of water and let it boil. Cover and cook for ten minutes or until the potatoes turn soft.

Finally, add sliced capsicum (bell peppers) and salt to taste and gently mix it in the potato curry. It hardly takes four to five minutes to cook completely.

When the curry is ready with desired consistency, finally garnish with coriander leaves and transfer it into a serving bowl.

Serving suggestions

This best vegetable curry pairs well with all types of rotis and rice. It is also best with flavored rice, pooris, and hot piping hot plain rice.

More vegetarian recipes you might like to try

Vegetable Paneer(Cottage Cheese) Curry

Bagara Baingan/Brinjal or Eggplant Gravy

Elephant Yam Fry/ Senai Kizhangu Varuval

Yam/Senai Kizhangu Poriyal

Dum aloo/ Baby potato curry

Easy spicy potato fry

Baby potato Roast