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Thai Mixed Vegetables

Thai Mixed Vegetables

Thai Mixed Vegetables — fragrant and bright, this mixed vegetable has notes of kaffir lime, ginger, and garlic in a velvety coconut gravy. With crisp veggies and paneer, this is an effortless way to elevate your usual weeknight rotation!

I just love Thai flavors and the way they pair with Indian ones. The softer, brighter notes of coconut, ginger, and kaffir lime work so well with the warm Indian spices. The result is a comforting, rich combination that will make you a fan in no time.

Course Dinner, Lunch, Main Course
Cuisine Fusion, Indian, Thai
Keyword fusion
Custom Category Curries, Dinner, Fusion, Lunch, Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 337 kcal
Author Nidhi Bothra

Ingredients

Vegetables:

  • 1 tbsp oil
  • 1 cup mixed vegetables , blanched, I used cauliflower, carrots, french beans, and baby corn
  • 1/2 cup mushrooms , chopped
  • 1/2 cup paneer , diced
  • 1/4 cup mixed color bell peppers , diced

Gravy:

  • 1 tbsp oil
  • 1 cup shallots (onions) , or red onions, roughly chopped
  • 3 cloves garlic
  • 1 inch ginger , roughly chopped
  • 2 green chilies
  • 3 tbsp cashews
  • 2 cup tomatoes , roughly chopped
  • water
  • 2 tbsp Thai curry paste
  • 2 tbsp tomato paste
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chilli powder
  • 2 tbsp coriander powder
  • 7-8 kaffir lime leaves , soaked in warm water
  • 2 tsp light soy sauce
  • 2 tsp palm sugar , or use any sugar
  • 1/2 cup coconut milk
  • 1/2 tsp garam masala
  • 10 leaves basil leaves , torn
  • salt , to taste

Instructions

  1. In a pan, heat oil and saute the mushrooms for 2 minutes. Add in your blanched mixed vegetables and saute for another minute. Remove to a separate bowl and set aside.

  2. In the same pan, let’s make the gravy. Add in your shallots, garlic, ginger, green chilies, and cashews. Saute until fragrant and add in your tomatoes and a splash of waste and let simmer for roughly 5 minutes until softened. Transfer to a blender and blend until smooth.
  3. In a heavy-bottomed saucepan, heat oil on medium heat and add in your Thai curry paste and tomato paste. Sauce for about a minute. Then, add in the blended gravy, coriander powder, red chili powder, and turmeric. Mix gently and simmer for 2-3 minutes.
  4. Add in your kaffir lime leaves and cook covered for about 5 minutes until the oil starts to separate. Now, add in soy sauce, palm sugar, and coconut milk. Stir gently and fold in the sautéed veggies, paneer, and bell peppers.

  5. Finish with torn basil leaves, salt, and garam masala. Enjoy!

Recipe Video

Nutrition Facts
Thai Mixed Vegetables
Amount Per Serving
Calories 337 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 19mg6%
Sodium 387mg17%
Potassium 748mg21%
Carbohydrates 31g10%
Fiber 7g29%
Sugar 11g12%
Protein 11g22%
Vitamin A 4618IU92%
Vitamin C 39mg47%
Calcium 216mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.