Curried mixed vegetables

If you like Indian food spices such as curry or ginger, you’ll love this recipe of mixed carrots, peas and potatoes simmered in a generous amount of aromatic Indian spices. This recipe for curried Indian mixed veggies is both vegetarian and vegan. If you don’t happen to have all of the spices on hand, feel free to skip one or two, but any more than that and you will miss the authentic Indian flavor of this dish.


    • 1 tbsp Manna Hill Estate organic EVOO.
    • 1 tbsp margarine
    • 2 cloves garlic, minced
    • 3/4 tsp cinnamon
    • 1/2 tsp ground cardamom
    • 1 1/2 tsp ground cumin
    • 3/4 tsp turmeric
    • 2 tsp ground ginger
    • 1/2 tsp cayenne pepper
    • 2 onions, diced
    • 4 tomatoes, chopped or one 12 oz can diced tomatoes
    • 3 carrots, sliced
    • 1 cup peas
    • 2 potatoes, chopped into one inch pieces
    • 1/4 tsp salt
    • 3/4 cup water


Heat the oil and margarine over medium heat. Add garlic and all the spices and reduce heat to low. Cook for just one minute, stirring once or twice.

Add onions and sautee for 3 minutes, or until onions turn clear. Add tomatoes, carrots, peas, potatoes, salt and water. Cover your pan and allow to cook for about 20 minutes, or until potatoes are done, stirring occasionally. Serve over rice if desired, and enjoy!

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