This easy mixed veggie curry recipe is great for weeknight dinners and is an excellent way to get in lots of healthy vegetables. It also freezes well and is perfect for meal prep!
My growing kids need all the vegetables they can get, and this recipe is a great way to make sure they are getting essential nutrients. I like to customize my veggie mix and switch things up for variety.
It's also so easy to make in this super healthy dish in the skillet. As the name suggests, you can use your own choice of mixed vegetables here.
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Ingredients Used
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You only need a few simple ingredients for this recipe.
- Mixed veggies: Use your preferred choice of different vegetables. I like to use a mix from my local grocery store that contains broccoli, red bell peppers, carrots, snap peas, mushrooms, onions, and green beans. You can also use fresh vegetables and just chop them up.
- Coconut milk: I prefer full fat thick coconut milk that comes in a can. You can also use coconut cream or heavy whipping cream.
- Shrimps: I use a pound of fresh raw shrimps for this recipe and you can use any size of shrimps. I like to buy them already deveined and peeled to save time. You can buy them unpeeled and shelled to save on costs, but you will have to prepare them yourself.
- Olive oil: You can use any cooking oil instead.
- Spice mix: Curry powder, bouillon powder, cayenne pepper, black pepper, and salt.
How To Make This Recipe
- Pour some olive oil into a large pan.
- When heated, add the mixed veggies, shrimps, and spices, and stir together.
- Cover and simmer on medium heat for 15 minutes or till the veggies are soft and the shrimps are cooked.
- Stir every few minutes.
- Add a cup of coconut milk and stir.
- Simmer for 5 more minutes on low heat.
Storing and Reheating
Store leftover mixed vegetable curry in the refrigerator for about three days. First, put it in an airtight container before refrigerating.
You can also freeze it for up to three months. To do this, put it in a freezer-safe bag, or an airtight container, then put it in the freezer.
Thaw this delectable veggie side dish in the fridge overnight. Reheat it in a skillet or pan till hot. Add some broth, a little water, or coconut milk so it doesn't dry up while heating.
What can I eat this recipe with?
This delicious mixed vegetable curry is usually eaten with rice. For a low-carb dinner, pair it with some cauliflower rice or shirataki rice.
Tips and variations
- I use a prepackaged mix of vegetables to save time but you can chop your veggies from scratch.
- Chop the mixed veggies into similar-sized chunks so that they cook evenly.
- For an even more exciting flavor, roast the veggie mix in the oven for about 30 minutes before cooking.
- Add some turmeric powder for more color or throw in some cashew nuts or cumin seeds for more crunchiness in this curry dish.
- You can use cooked chicken or meat instead of shrimp.
- Add tomato paste, vegetable or meat broth, ground cumin, and cinnamon to switch up the flavor.
- To reduce the heat in this dish, replace the cayenne pepper with some chili powder or omit it completely.
Frequently asked questions
You can add broccoli, cauliflower, diced bell peppers, green beans, green peas, or carrots. Use your favorite vegetables and spices to make this delectable dish your own.
For a nice crunchy texture, don't steam or boil your mixed vegetables. Instead, saute them in some olive oil with the pot covered so they can soften up a bit. This will return some of the texture and flavor and make the mixed veggies not turn out soggy.
Need more curry recipes? Next time, try these!
Try these other vegetable recipes!
Vegetable Beef Soup with Cabbage
📖 Recipe
Mixed Veggie Curry
Ingredients
- 1.5 lbs stir-fry veggies
- ½ cup coconut milk
- 1 lb shrimp
- 1 tablespoon curry
- teaspoon bouillon powder
- ½ teaspoon cayenne pepper
- 1 teaspoon black pepper
- ½ teaspoon salt or to taste
- 2 tablespoon olive oil
Instructions
- Add olive oil to a large skillet.
- When heated, add the mixed veggies.
- Also, add the shrimps and spices.
- Cover and simmer on medium-high heat for 15 minutes or till the veggies are soft and the shrimps are cooked.
- Stir every few minutes.
- Add a cup of coconut milk and stir.
- Simmer for 5 more minutes on low heat.
Notes
- I use a prepackaged mix of vegetables to save time but you can chop your veggies from scratch.
- The nutritional info will vary based on the mix of vegetables used.
- Chop the mixed veggies into similar-sized chunks so that they cook evenly.
- For an even more exciting flavor, roast the veggie mix in the oven for about 30 minutes before cooking.
- Add some turmeric powder for more color or throw in some cashew nuts or cumin seeds for more crunchiness in this curry dish.
- You can use cooked chicken or meat instead of shrimp.
- To reduce the heat in this dish, replace the cayenne pepper with some chili powder or omit it completely.
This looks incredible! Is this a stand alone meal and/or what would you recommend serving with it?
It goes very well with rice dishes.
Wow so tasty and so easy! Love it!
I'm so glad you enjoyed the curry, Wanda!
Fast and tasty 🙂
I'm glad you enjoyed it!
this will be my dinner tonight. mixed veggie curry.... recipes are amazing.. helps me stay on a healthy diet
I hope you enjoyed it, Rosie!