Mixed Vegetable Curry (no onion, no garlic)

Name: Mixed Vegetable Curry (no onion, no garlic)
Total time: 2100 s
Cuisine: American
Ingredients: 1 medium eggplant; 2 medium potatoes; 1 medium daikon; 1 pound broad beans, if available. (Use string beans as a substitute); 1 pound pumpkin or butternut squash; 1/2 a green cabbage; 2 tablespoons “Paanch Phoron”, (a Bengali spice blend of mustard, cumin, fennel, fenugreek and back onion seeds); 1 teaspoon turmeric powder; 1 teaspoon Kashmiri red chilli powder(optional); 1 tablespoon minced ginger; 1 teaspoon salt; 1 teaspoon sugar (or sugar substitute); 1 tabledppin neutral cooking oil

Mish @eatswithmish

Minnesota

Immerse yourself in the vibrant flavors of Bengal with this Mixed Vegetable Curry.

In Bengal, veggies take the spotlight without onions and garlic in the mix. In this curry, the veggies slowly cook in their own juices, releasing an irresistible aroma that will have your taste buds dancing.

This vegan dish is a delicious nod to Bengali tradition, showcasing the authentic way veggies are celebrated in this region. Give your senses a treat with every bite of this wholesome and aromatic Mixed Vegetable Curry.

Immerse yourself in the vibrant flavors of Bengal with this Mixed Vegetable Curry.

Mish @eatswithmish

Minnesota

Immerse yourself in the vibrant flavors of Bengal with this Mixed Vegetable Curry.

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Ingredients

35 minutes

1medium eggplant
2medium potatoes
1medium daikon
1 poundbroad beans, if available. (Use string beans as a substitute)
1 poundpumpkin or butternut squash
1/2a green cabbage
2 tablespoons“Paanch Phoron”, (a Bengali spice blend of mustard, cumin, fennel, fenugreek and back onion seeds)
1 teaspoonturmeric powder
1 teaspoonKashmiri red chilli powder(optional)
1 tablespoonminced ginger
1 teaspoonsalt
1 teaspoonsugar (or sugar substitute)
1tabledppin neutral cooking oil

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Steps

35 minutes

1

Prep the veggies. Cut the veggies in medium size pieces and chunks. (See the images below)
2

The potato, pumpkin and daikon are in chunks, the eggplant is in big long, medium thick slices, the broccoli is cut in florets. The cabbage is cut in thick pieces (as shown).
3

In a wide cooking pan with a lid, heat the oil. When the oil is hot (it will appear shiny), add the Paanch Phoron 5 spice blend. Let it crackle for 5 seconds. Add the veggies. Stir in medium heat for a 2-3 minutes.
4

Add the turmeric and chilli powders.
5

Stir and keep cooking the veggies for 2 minutes more in medium heat. Now add the minced ginger.
6

Stir fry the veggies making sure the ginger is well incorporated for 2 minutes more. Add the cabbage next.
7

Raise the heat to medium high and cook stirring often. The vegetables will start browning slightly and depending on the pan the cabbage might begin to sear a bit. Lower the heat and cover and cook for 5-10 minutes, checking often. The veggies should be cooked through but not mushy. Add the salt and sugar (or sugar substitute) and stir couple of times. Turn off heat. Your dish is ready!
8

Serve with rice and some Indian pickle or a papadom. I like to add some kick with a fresh red or green chilli pepper. Enjoy!

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Mish @eatswithmish

on April 25, 2025 16:26

Minnesota

Hi there,👋 I’m Mish, a foodie who's all about approachable Indian food and other fun dishes!Join me in exploring the world of flavorful dishes and savor every bite together!🥰🎉You can also check me out on Instagram @eatswithmish.