Moms are your first teacher. They are the ones who love you before ever meeting you. The love is unconditional and the bond unbreakable. One thing I can say about my mom (and dad) is that they have always lived by example, practiced what they preached. Growing up I was a vegetarian (in fact up until a few years ago). My family is still vegetarian, but the very healthy kind. My dad runs every day and mom walks and does yoga…..everyday. This is what they instilled in us; without health we have nothing.
The credit for baking vegetable curry dishes goes to my mom. The traditional way of cooking on the stove uses oil, frying, and most importantly-over cooking your vegetables to the point that there is no nutritional value left. If you are eating the vegetables you should be getting the benefits that they offer.

In order to balance out a vegetarian dish which contains no protein, you will need to supplement vegetarian meals with a form of protein. You can add low-fat paneer, any type of a beans or chick peas which are high in protein, add a side of low fat greek yogurt or just enjoy a protein shake with your meal.

Try making your vegetable curry aka saabzi this way. Seasoned cooks….you can cook any vegetable curry in this manner. You won’t be disappointed.

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Mixed Vegetable Curry
  1. Mix all the ingredients together. You really need to make sure that the vegetables get evenly coated with the spices.
  2. Place in a baking dish and cover with foil.
  3. Bake ate 325f for 1 ½ hours. Uncover and bake another 20 min.
  4. Mix very gently…the cauliflower will crumble on you
  5. Serve with nann, roti, or extra healthy…over a bed of quino.
Recipe Notes

I respectfully do not add potatoes to any of my curries. Although it is the norm, potatoes are a high starchy food and very high in carbohydrates. The opinion is split on whether they are “fattening” or not. If you enjoy potatoes, feel free to add in this recipe-it tastes delicious….but a moment on the lips, forever on the hips…….just saying!!

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