Mixed Vegetable Curry
This Durban mixed vegetable curry is the one you will make on repeat through Purtassi or even on a fasting day, much like my gram dhal with brinjal, pumpkin sabzi or any of my vegan recipes on the blog. Madumbi, potatoes, brinjal, green beans, and gadra beans simmer down in a bold, spiced gravy until it’s thick and glossy. It is completely meat-free with no cream, no flour, no shortcuts, just a healthy veggie pack main dish that never feels like you’re missing out.
Why You’ll Love This Durban Mixed Vegetable Curry
Naturally vegan and fasting-friendly — Made entirely with vegetables and no meat, this curry is perfect for fasting periods, Meatless Mondays, or anyone following a plant-based diet without compromising on flavour.
Rich, thick gravy without any thickeners — The brinjal does all the work here. It breaks down as it cooks and creates a naturally thick, glossy gravy that clings beautifully to every vegetable.
A true Indian flavour profile — With Kashmiri chilli powder, fresh curry leaves, and ginger and garlic paste, this curry has that unmistakable bold Indian spice that makes it completely warm and comforting.
Wholesome and filling — Between the madumbi, potatoes, gadra beans, and green beans, this is a substantial curry that holds its own as a full meal alongside roti or rice.
Great for batch cooking — This curry tastes even better the next day once the spices have had time to deepen, making it ideal for meal prepping or cooking ahead.
Ingredients
Vegetable oil — Used to fry the onion, curry leaves, and spices at the start. Vegetable oil has a neutral flavour and a high smoke point, making it ideal for this kind of curry base.
Onion — The foundation of the curry. Frying the onion until soft and golden builds the base flavour of the gravy.
Curry leaves — A sprig of fresh curry leaves added to the hot oil releases an aromatic fragrance that is essential to authentic Durban curry. Dried curry leaves can be used in a pinch, but fresh gives the best flavour.
Tomato — The tomato breaks down into the onion base to form a thick, flavourful gravy. Use a ripe, firm tomato for the best results.
Gadra beans — These are a Durban staple — a type of fresh speckled bean with a slightly earthy, hearty flavour. They add texture and substance to the curry.
Green beans — Adds colour, freshness, and a slight crunch that balances the softer vegetables in the curry.
Madumbi — Also known as taro root, madumbi is a starchy root vegetable with a slightly nutty, earthy flavour. It absorbs the curry spices beautifully and holds its shape well when cooked. Cut in half so it cooks through evenly.
Potatoes — Small potatoes cut in half add bulk and a creamy texture to the curry. They soak up all the spiced gravy as they cook.
Baby brinjal — This is the secret ingredient for a thick gravy. The brinjal breaks down and emulsifies into the curry, creating a rich body without any thickeners. Using baby brinjal gives a more delicate flavour than large brinjal. Cut into quarters.
Ginger and garlic paste — Adds depth and warmth to the curry. If you don’t have paste on hand, finely grated fresh ginger and garlic work just as well. You can also use my homemade Ginger and Garlic Paste.
Turmeric — A small amount of turmeric gives the curry its warm golden colour and adds a subtle earthy flavour.
Kashmiri chilli powder — Kashmiri chilli powder gives this curry its characteristic deep red colour and a flavourful heat that isn’t overwhelmingly spicy. Adjust the quantity to suit your heat preference.
Boiling water — Added to create the gravy and help the vegetables cook through. Add enough to just cover the vegetables — you can always add more if needed.
Salt — Rough salt to season the curry. Add to taste and adjust as the curry cooks.
Baby peas — Added at the end, baby peas stay tender and sweet without overcooking. They add a pop of colour and freshness to finish the curry.
How to Make Durban Mixed Vegetable Curry
Step 1: Heat the vegetable oil in a large pot over medium heat. Add the onion and curry leaves and fry until the onion is soft and lightly golden.
Step 2: Stir in ginger-garlic paste, turmeric, and chilli powder with a splash of boiling water. Cook 1–2 minutes until fragrant.
Step 3: Add the gadra beans and green beans, coating them in the spice base. Cook for about 5 minutes or until the beans have slightly softened.
Step 4: Add the tomato and half of the baby brinjal now so it can break down and melt into the gravy which will make it thick.
Step 5: Add the madumbi and potatoes. Pour in enough boiling water to just cover the vegetables to allow it to cook.
Step 6: Add in the remaining brinjal and the salt. Cover and cook until the madumbi and potatoes are fork-tender.
Step 7: Stir in the baby peas last, and allow to cook for about 2–3 minutes until just tender.
Step 8: Taste and adjust salt (if needed) before serving.
Storing Your Durban Mixed Vegetable Curry
Refrigerating: Allow the curry to cool completely before transferring to an airtight container. It will keep well in the fridge for up to 3 days. The flavours deepen overnight, so this curry is wonderful reheated the next day. Reheat gently on the stovetop over low heat to loosen the gravy.
Make-ahead: This is a great curry to make ahead. Cook it fully, allow to cool, and refrigerate. Reheat just before serving. It’s ideal for busy weeknights or when you’re cooking for a crowd.
Frequently Asked Questions
What is madumbi and where can I find it?
Madumbi, also known as taro root, is a starchy root vegetable commonly used in Indian cooking. It has a slightly earthy, nutty flavour and a creamy texture when cooked. You can find madumbi at one of your fresh produce markets, Indian grocery stores, or specialty vegetable suppliers.
Can I substitute madumbi with something else?
If you can’t find madumbi, you can substitute it with additional potato or sweet potato. The texture and flavour will be slightly different, but the curry will still be delicious.
What are gadra beans?
Gadra beans (same family as borlotti and cranberry beans) are a type of fresh speckled bean popular in Indian cooking. They have a hearty, slightly earthy flavour and add wonderful texture to curries.
Why do I add the brinjal in two stages?
Adding half the brinjal early allows it to break down completely and thicken the gravy naturally. The second half is added later so it softens but retains some texture, giving you the best of both – a thick gravy and pieces of brinjal that haven’t turned to mush.
What do I serve with mixed vegetable curry?
This curry is best served with soft roti, paratha, or basmati rice. It also pairs beautifully with bread for a vegetable bunny chow.
⭐ Tried this recipe? Leave a star rating and a comment below. I’d love to hear how your mixed vegetable curry turned out!
Equipment
- Large pot with lid
- Wooden spoon
- sharp knife
- Chopping board
Ingredients
- ¼ cup vegetable oil
- 1 onion
- 1 sprig curry leaves
- 1 tomato
- 100g gadra beans
- 200g green beans
- 5 small madumbi's (cut in half)
- 4 small potatoes (cut in half)
- 8 (100g) baby brinjal (cup in quarters) (this makes the gravy thick)
- 2 tbsp ginger and garlic paste
- ½ tsp turmeric
- 3 tbsp mixed Kashmiri chilli powder
- 3 cups boiling water (add enough to cover the veg)
- 1 tbsp rough salt (to taste)
- 1 cup baby peas
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion and curry leaves and fry until the onion is soft and lightly golden.
- Stir in ginger-garlic paste, turmeric, and chilli powder with a splash of boiling water. Cook 1–2 minutes until fragrant.
- Add the gadra beans and green beans, coating them in the spice base. Cook for about 5 minutes or until the beans have slightly softened.
- Add the tomato and half of the baby brinjal now so it can break down and melt into the gravy which will make it thick.
- Add the madumbi and potatoes. Pour in enough boiling water to just cover the vegetables to allow it to cook.
- Add in the remaining brinjal and the salt. Cover and cook until the madumbi and potatoes are fork-tender.
- Stir in the baby peas last, and allow to cook for about 2–3 minutes until just tender.
- Taste and adjust salt (if needed) before serving.
Notes
- Add the brinjal in two stages — half early to thicken the gravy, and the other half with the potatoes and madumbi so it doesn’t get too soft.
- Close the pot after adding the salt to allow the vegetables to steam and soften properly.
- Add enough boiling water to just cover the vegetables — you can always add a little more if the gravy gets too thick.
