Mixed Vegetable Curry

Are you tired and bored of making the same curries over and over again –  This colourful mixed vegetable curry recipe has a combination of red capsicum, carrot, potato, broccoli prepared with onions for that extra colour, flavour and taste!! and my preference to use this combination of vegetables is because it is pleasing and appetising to the eye!!!

Capsicums come in red, green or golden and they are also called chilli peppers. They have very high levels of Vitamin C and Vitamin A.

It is said that there are nearly 4000 varieties of potatoes in various colours, shapes and sizes. Unfortunately we do not eat potatoes raw as they contain a high amount of vitamin C most of it which is lost due to cooking the potato. High in potassium, Vitamin B6 and is good for the heart – Kids love dishes made out of potatoes and ofcourse – ofcourse potato chips are much-loved by all!

Broccoli is a vegetable that belongs to the cabbage family. 
It is high in Vitamin C, very nutritious and has anti-cancerous properties.  In order to preserve the nutrients and the benefits of this vegetable, it is recommended to steam or stir fry the vegetable rather than cooking it.

Carrots – gets its colour from the beta carotene present in it.   It is an anti oxidant and is rich in vitamins and minerals.  Carrots can be eaten raw, cooked or stir fried.  It is used as a main ingredient in desserts too like cakes and Indian sweet treats!!!

Ingredients to serve 6 people

1 Cup Brocolli Florets
2 Medium Sized Potatoes (peeled and chopped into cubes)
2 Large Carrots (chopped into small cubes)
1 Large Red Capsicum (chopped into small pieces)
1 Small Finely Sliced Onion
2 -3 Tbs. Oil
½ Tsp. Turmeric Powder
1 Tsp. Mustard Seeds
1 Tsp. Urad Dal
Few Sprigs Curry Leaves
1-2 Tsp. Sambhar Powder
1-2 Tsp. Salt

Mixed Vegetable Curry Capsicum Brocolli Onion Carrot Potato

Mixed Vegetable Curry


Microwave the chopped potato and carrots separately for about 6 minutes on high with about two tablespoons of water and keep aside

Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the urad dal, curry leaves and the turmeric powder
When the urad dal turns brown, add the finely sliced onion and capsicum
Fry for a few minutes
Add the brocolli and saute for a further 3-4 minutes until cooked
Add the cooked potato, carrots, salt, Sambhar Powder and fry for 5-6 minutes

The curry is ready to be served – tastes delicious when mixed with plain rice and eaten or as an accompaniment!!

Note: Brocolli and the Red Capsicum cooked directly in a pan on a stove tastes better than cooking it in the microwave.
They do not taste good if it is overcooked – even a “half-cooked cold brocolli or capsicum” tastes better than  overcooked !!
You may use a combination of vegetables other than mentioned in this recipe!! A combination of Broccoli and Capsicum Curry also tastes great!!



  1. Nalini Mukherjee says:

    Hi Shobha
    Your website is getting better and better…..keep it up.
    I have a request from family to make coconut rice. Do you have a receipe for it?
    Also, what side dish will go well with it……please let me know. Do you have a receipe for veggie karma?
    I like thought of looking for gongura leaves…will do so soon.

    • Shobha Krishnan says:

      Thanks Nalini – I have the recipe for coconut rice -will post it tomorrow. the side dish that I like to serve with it generally is one of the tamarind based kozhambu – check my website – I have posted a veg Korea recipe too under north Indian cuisine category. Good Luck!

  2. Hi, I’m not on FB anymore but found you online and have bookmarked your site. Just love your dahl and lentil recipes.
    What is Sambhar powder, could I subsitute?

    Thanks Shobha


    • Shobha Krishnan says:

      Hi Sue
      I guessed you were not on fb as always loved your prompt responses! Thanks for liking the lentil recipes..
      Sambhar Powder can be substituted with a mix of red chilli powder and coriander powder – generally to serve 6 people for a curry like the mixed vegetable curry you could use 2 teaspoons of coriander powder and quarter of a spoon of chilli powder. Any curry powder which has similar ingredients can be purchased from any Indian or Asian Grocery stores.

      .Below is the link for sambhar Powder if you wish to prepare and use – as it has a long shelf life!

      Please feel free to try out any recipes and your feedback is welcome as always!! Regards..shobha