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JD's Southern-Style Mixed Vegetable Curry

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“This is an easy curry to make, and it doesn't require a grinder to powder spices. Best served with some kind of bread, rather than rice.”
6 cups

Ingredients Nutrition


  1. In a large nonstick frying pan put 3-5 Tablespoons oil, 1/8-1/4 teaspoons hing, 1 teaspoons black mustard seeds, 1/2-1 teaspoons cumin seeds, 1 Table. (split white) urad dal, 1 Table. chana dal, 3 slit or minced green serrano chilies (or 5 small red chiies, each broken into 3 pieces) or add some red chili powder near the end of cooking the curry.
  2. Heat over medium-high heat, until the mustard seeds start popping and the dals (lentils) are light brown.
  3. Add 2 diced onions, 1-2 minced carrots, and 12 curry leaves and stir-fry for about 3-4 minutes.
  4. Add 4 peeled and diced potatoes and 2 cups water.
  5. Bring mixture to a boil, and add salt to taste.
  6. Add about 10 fresh green beans that you have cut into small pieces.
  7. Once mixture has boiled for about 3 minutes, reduce the heat to medium and cook until very tender, adding water as needed.
  8. Roughly mash the potatoes and check for salt.
  9. Turn off heat and stir in 3/4-1 cup frozen peas.
  10. Garnish with fresh chopped cilantro if desired.
  11. Good served with Indian bread. This curry can also be made with just 1-2 vegetables, or add different vegetables if you like a particular mixture.

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