Mixed Vegetable Curry Recipe | MAGGI® Arabia

Mixed Vegetable Curry

Mixed Vegetable Curry is a good all-rounder. This is a tasty treat for supper - or any time! Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 2 tablespoons vegetable oil
  • 1 medium onion or 150 g, sliced
  • 2 cloves garlic, crushed
  • 2 teaspoons fresh ginger, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • ½ teaspoon chili powder
  • 4 whole cardamom pods, pinched
  • 2 cubes MAGGI® Chicken Bouillon Less Salt
  • 2 medium tomatoes or 300 g, peeled and chopped
  • 1 tablespoon tomato paste
  • ¼ cup skimmed yoghurt or 60 ml
  • 2 cups water or 500 ml
  • 1 medium potato or 250 g, cut into cubes
  • 2 medium carrots or 250 g, cut into cubes
  • 3 medium zucchini or 300 g, cut into cubes
  • 2 small eggplants or 120 g, cut into thick slices
  • 2 cups cauliflower or 300 g, cut into big florets
  • 1 cup green beans or 150 g, cut into halves
  • 1 cup skimmed milk or 250 ml
  • 2 tablespoons fresh mint, chopped for garnish

How to Prepare

  1. Heat vegetable oil in a pan then add onion slices and fry for 5 mins or until they become golden brown in color. Add garlic, ginger, spices, cardamom and MAGGI® Chicken Bouillon Less Salt cubes. Cook for 2 mins, then add 1 chopped tomato and tomato paste and stir. Add yoghurt then bring to boil and simmer on low heat for 7 mins.
  2. Put the cooked ingredients in a mixing bowl or a food processor and mix them all together until they take the form of a very smooth gravy sauce.
  3. Add water, remaining potato cubes, carrots and zucchinis. Bring to boil and simmer for 7-8 mins or until the vegetables are almost cooked. Add eggplants, cauliflower florets, green beans and milk. Stir and simmer for another 10 mins or until all vegetables are well cooked.
  4. Garnish with chopped mint.

Nutritional Info

Energy: 210.00 kcal
Protein: 8.10 g
Carbohydrate: 34.00 g
Fats: 6.50 g

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