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