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Frozen Vegetable Curry! A Veg Handi made with pre packaged food, yikes!

Frozen Vegetable curry, Veg Handi

Sometimes in life you are looking for some shortcuts, but you still want to eat healthy. Frozen vegetables are one of my favorite hacks for eating more vegetables and keeping healthy. This recipe uses all frozen or pantry food with the exception of one onion and a few cloves of garlic.

I browed the onions in the microwave. This free’s up some time so you have a few minutes where you can focus on something else. You could also just spend a little more time and brow the onions on the stove top, but using the microwave just feels so wrong 😈.

Frozen Vegetable Curry! A Veg Handi made with pre packaged food, yikes!

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Recipe by Tim Martin Course: MainCuisine: IndianDifficulty: Medium


Prep time


Cooking time



A delicious vegetable curry made easier by using frozen vegetables. Yum


  • 1 12 oz package of frozen beans, carrots, peas and corn. (or other frozen vegetable mixture)

  • 1 12 oz package frozen cauliflower

  • 1 cup canned tomato sauce.

  • 20 whole cashews

  • 1 medium red onion sliced

  • 3 cloves of garlic lightly crushed and peeled.

  • 1 tablespoon minced ginger

  • 1/2 cup heavy cream

  • 1 cup greek yogurt

  • 1 bay leaf

  • 3 cloves

  • 1 black cardamom

  • 5 prices of broken cinnamon or 1 cinnamon stick

  • 2 green cardamom

  • 1 teaspoon garam masala

  • 1 teaspoon kasuri methi

  • 1/4 cup chopped cilantro leaves.


  • Thinly slice the onions
  • Place the onions on a microwave safe plate or pie dish. Toss the onions in about 1 1/2 tables spoons of oil.
  • Place the onions in the microwave for about 5 min.
  • Stir the onions and place them in the microwave for 2 – 3 min. Increments until they start to look crispy. Keep an eye on them near the end to make sure they don’t burn. Set them aside.Microwave crisped onions
  • Half cook the frozen vegetables according to the instructions on the package. The ones I used were in microwave safe packages. I cooked them for half the recommended time.
  • Heat a pan or duct oven on medium high heat add in oil.
  • Add in the bay leaf, cloves, black cardamom, green cardamom, cinnamon and cashews. cook for 30 seconds
  • Add in the garlic and ginger. Cook for 20- 30 seconds.
  • Add in the tomato sauce. Cook until oil starts to appear on the surface of the sauce.
  • Add in the onions from the microwave.
  • Turn off the heat, pull the mixture out of the pot and let cool enough to blend.
  • Blend it up to grind up the onions and spices. (If you used a whole cinnamon stick take that out before you blend.)
  • Add the blended sauce back to the pot
  • Add about 1/2 cup of water to the container you used to blend to get the remainder of the sauce.
  • Cook on medium heat for 2-3 min.
  • Add in the yogurt and stir.
  • Add in the par cooked vegetables. Stir
  • If the sauce seems think add in some water. I added about 3/4 of a cup.
  • Simmer for 5 minutes on medium heat
  • Add garam masala, crushed kasuri methi and cream.
  • Finish with chopped cilantro leaves.

Recipe Video

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