Crunchy Vegetables Curry

Spring and the summer is the time of the year which brings beautiful colours in the garden- every angle of the garden is blossoming with beauty. The observation of the colours and the beauty leaves me with an inspiration during the weekend and this leads me to a trip to the supermarket. My hands were longing to make something new and brain was screaming to be creative. I decided to make a mixture of beautiful colours of vegetables with an Indian touch of spices. There are various Indian traditional vegetables and I wanted to give it a break. Therefore, I ended up making “CRUNCHY VEGETABLES CURRY”


Crunchy Vegetables Curry

Here is the fun part: –

The creation of recipe gets more interesting when one has only vegetables but “NO” idea of the ingredients & “NO” method to follow. I was still in the process of thinking & creating the recipe. I observed the drawer of spices and I had the ingredients to make, however I felt like I was missing something then I found the missing Ingredient in the supermarket (find it in the recipe)


Crunchy Vegetables Curry with Rice

Now starts the creation of this recipe inspired by my own garden. As soon as I started cooking the fragrance of the spices brings my skylander boy, my son in the kitchen asking me what is that I was cooking which smells so good – I must admit that the aroma of the spices was mouth-watering. If you have followed my Instagram stories, I had posted a video about the aroma and how the freshly ground roasted Indian spices looked like. It was worth attempting this recipe, tastes so delicious and good investment of time.

Indian food is all about adding the right spices and you have the food ready.

With the curry, I decided to make “Paranthas” which is like roasted bread with clarified butter on it. I also cooked some rice for the kids with cumin seeds. It can be eaten with readymade naan, easily available in any supermarket or just with plain rice. Sometimes I like to enjoy my curry with just plain rice. How do you prefer to eat your curry with?

You may know it by now that I love to create curry recipes from the scratch and love love curry 🙂

Crunchy Vegetables Curry
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 people
Author: splashofflavours
  • 1 Tablespoon salted butter
  • ½ Teaspoon cooking oil
  • 1 Chopped onion
  • 4-5 Shreds ginger (I had used organic)
  • 1 Tablespoon ginger garlic paste – don’t have (use 2 chopped garlic + ½ inch grated ginger)
  • 4 Tablespoons concentrated tomato paste
  • 1 ½ Cups of water
  • ½ Cup chopped mushrooms (10-12 mushrooms)
  • 1 Cup frozen corn
  • 5 Spring onions chopped (separate white and green parts)
  • 1 Green squash chopped
  • 1 Green pepper chopped
  • 1 Red pepper chopped
  • 1 Yellow pepper chopped
  • Salt for seasoning
  • 1 Teaspoon turmeric powder
  • 1 Tablespoon coriander powder
  • 1 Pinch of red chilli powder
  • 1 Chopped green chilli - ( optional )
  • 1 Can coconut milk Handful coriander leaves – washed and chopped (as mentioned above in the story, missing ingredient)
Base of the curry - Roasted spices – Blend them to make powder
  • 4 Green cardamoms
  • 1 Big black cardamom
  • ½ Teaspoon carom seeds
  • 4 Cloves
  • 1 Tablespoon cumin seeds
  • 1 Tablespoon coriander seeds
  1. Instructions –

    Start with roasting the spices for the base of the curry for few seconds until the aroma is felt. Afterwards blend all the spices in a blender, make it into smooth powder form.

    Add the spice powder mixture in a bowl + concentrated tomatoes paste + 1 ½ cups of water for the base of the curry + mix it well and keep it aside.

  2. Add butter + oil in a pan, add onions + spring onions (white part) ginger shreds + ginger garlic paste + sauté for few seconds.

    Add the spice and concentrated tomato mixture to the pan, now add turmeric + coriander powder + chilli powder (optional green chilli ) + salt. Mix it. Cover it with a lid for 5 -10 minutes on medium high heat, stir it occasionally. Cook it until the quantity starts reducing and leaves little bit of oil.

  3. Add mushroom + corn + squash, cook it for few minutes until mushroom turns soft. Now add green part of spring onions and all 3 chopped peppers and coconut milk, cook for 8 minutes, stir it occasionally.

    Taste the seasoning, add salt if required, garnish it with fresh chopped coriander leave, serve hot with rice or any Indian bread.

Recipe Notes

Add Indian Cottage cheese if you like in this curry.

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