Vegetable Curry Recipe
Introduction
This vibrant vegetable curry is packed with warm spices and hearty vegetables, making it a comforting and flavorful meal. Perfect for both weeknight dinners and casual gatherings, it pairs wonderfully with fluffy basmati or white rice.
Ingredients
- 2 tbsp curry powder (mild or hot)
- 1 tsp allspice powder
- 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)
- 1 1/2 tsp smoked paprika (substitute with sweet or ordinary paprika)
- 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
- 1 tsp cumin powder
- 3/4 tsp cayenne pepper (adjust to taste)
- 1 tsp pepper (white or black)
- 3 tbsp cooking oil
- 1 large onion, diced (brown, white, or yellow)
- 1 large red chilli or cayenne pepper, deseeded and finely sliced
- 2 large garlic cloves, minced
- 1 large red capsicum (bell pepper), chopped into 1.7cm (2/3″) pieces (~1.5 cups)
- 800g (28 oz) canned crushed tomato
- 2 cups (500 ml) vegetable or chicken broth
- 1 zucchini, diced (~1 cup)
- 2 cups sweet potato, cut into 1.5cm (3/5″) cubes (~225g / 7.5 oz)
- 2 cups cauliflower florets, small to medium (~180g / 6 oz)
- 3/4 cup frozen peas
- 2 handfuls baby spinach (optional)
- 1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish
- Salt and pepper, to taste
- Yoghurt (plain or Greek), for serving
- Basmati rice or white rice, for serving
Instructions
- Step 1: Heat the cooking oil in a large pot over medium-high heat. Add the minced garlic and diced onion, cooking for about 2 minutes. Then add the cayenne pepper and continue cooking until the onion becomes translucent.
- Step 2: Add the curry powder, allspice, nutmeg, smoked paprika, thyme, cumin, and pepper to the pot. Stir constantly and cook for 1 to 2 minutes until the spices are fragrant and moist. If the mixture feels too dry, add a small splash of water or oil.
- Step 3: Add the chopped red capsicum and diced zucchini. Cook for 1 minute, stirring frequently to combine.
- Step 4: Pour in the canned crushed tomato and vegetable or chicken broth. Add the cubed sweet potato and cauliflower florets. Stir well, bring the mixture to a simmer, then cover the pot, reduce the heat to medium, and let it cook.
- Step 5: Simmer uncovered for 15 minutes or until the sweet potato is nearly tender. Remove the lid and continue simmering for another 10 minutes or more until the sauce thickens slightly and the vegetables are soft.
- Step 6: Stir in the frozen peas, cooking for 2 more minutes. Add the chopped coriander and baby spinach, stirring until the spinach wilts.
- Step 7: Season the curry with salt and additional pepper to taste. Serve hot over basmati or white rice, garnished with a dollop of yoghurt and extra coriander leaves.
Tips & Variations
- Adjust the cayenne pepper to your preferred heat level or omit entirely for a milder curry.
- Swap sweet potato for butternut squash or pumpkin if you prefer.
- For added protein, stir in chickpeas or cooked lentils during the simmering stage.
- Use fresh tomatoes instead of canned if available, but cook slightly longer to develop the sauce.
- Add a squeeze of lime juice just before serving to brighten the flavors.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot, adding a splash of broth or water if the sauce has thickened too much. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this curry vegan?
Yes, simply use vegetable broth and omit the yoghurt garnish or replace it with a plant-based alternative.
What can I serve with this vegetable curry?
This curry pairs beautifully with basmati or plain white rice. You can also serve it with warm naan bread or chapati for a heartier meal.
Print
Vegetable Curry Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This hearty and flavorful Vegetable Curry combines a vibrant spice mix with a medley of fresh vegetables simmered in a rich tomato and broth base. Perfectly balanced with a touch of heat and aromatic herbs, it’s served best over fluffy basmati or white rice, garnished with cooling yogurt and fresh coriander for a wholesome and satisfying meal.
Ingredients
Scale
Spice Mix
- 2 tbsp curry powder (mild or hot)
- 1 tsp all spice powder
- 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)
- 1 1/2 tsp smoked paprika (or sweet/ordinary paprika)
- 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
- 1 tsp cumin powder
- 3/4 tsp cayenne pepper (adjust to taste)
- 1 tsp pepper (white or black)
Vegetables and Liquids
- 3 tbsp cooking oil
- 1 large onion, diced (brown, white, or yellow)
- 1 large red chilli/cayenne pepper, deseeded and finely sliced
- 2 large garlic cloves, minced
- 1 large red capsicum/bell pepper, chopped into 1.7cm / 2/3″ pieces (~1.5 cups)
- 800g / 28 oz canned crushed tomato
- 2 cups (500 ml) vegetable or chicken broth
- 1 zucchini, diced (~1 cup)
- 2 cups sweet potato, 1.5cm / 3/5″ cubes (~225g / 7.5oz)
- 2 cups cauliflower florets, small/medium (~180g / 6oz)
- 3/4 cup frozen peas
- 2 handfuls baby spinach (optional)
- 1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish
- Salt and pepper, to taste
To Serve
- Yoghurt (plain or Greek)
- Basmati rice or white rice
Instructions
- Heat the Oil, Garlic, and Onion: Heat 3 tablespoons of cooking oil in a large pot over medium-high heat. Add the minced garlic and diced onion, cooking for about 2 minutes until fragrant. Add the cayenne pepper and cook until the onion becomes translucent.
- Add Spice Mix: Stir in the prepared spice mix (curry powder, all spice, nutmeg, paprika, thyme, cumin, cayenne, and pepper). Cook while stirring constantly for 1–2 minutes until the spices release their aroma and become wet. If the mixture feels dry, add a tiny splash of water or oil to prevent burning.
- Add Capsicum and Zucchini: Incorporate the chopped red capsicum and diced zucchini, cooking together for 1 minute to soften slightly and blend flavors.
- Add Tomato, Broth, Potato, and Cauliflower: Pour in the crushed tomato and vegetable or chicken broth, then add the cubed sweet potato and cauliflower florets. Stir well to combine. Bring the mixture to a simmer, cover the pot, and reduce heat to medium.
- Simmer the Vegetables: Let the curry simmer covered for 15 minutes, or until the sweet potatoes are nearly tender. Then remove the lid and continue simmering for another 10 minutes or more until the sauce thickens slightly and the potatoes are fully soft.
- Add Peas, Coriander, and Spinach: Stir in the frozen peas and cook for 2 minutes. Add the chopped coriander and baby spinach, stirring just until the spinach wilts.
- Season and Serve: Season the curry with salt and pepper to taste. Serve hot over cooked basmati or white rice. Garnish each serving with a dollop of plain or Greek yogurt and additional fresh coriander.
Notes
- Note 1: You can adjust the curry powder to mild or hot depending on your heat preference.
- Note 2: Baby spinach is optional but adds a nice fresh touch and green color.
- For a vegan version, use vegetable broth and skip the yogurt or use a plant-based alternative.
- The curry thickens further as it cools; adjust broth amounts if you prefer a thinner sauce.
- Sweet potato and cauliflower can be substituted with other root vegetables or vegetables like butternut squash and broccoli.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: vegetable curry, Indian curry, vegetarian curry, healthy dinner, easy curry recipe, vegetable stew
