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Home Collections Curries

Vegetable Curry

By:Nagi
Published:26 Jul '17Updated:4 Mar '20
171 Comments
Recipe v Video v Dozer v

A mixed Vegetable Curry that packs a flavour punch, is loaded with veggies and made with common spices that you might even already have in your pantry! Based on a Caribbean curry, this tastes very similar to Indian curries. Make this as spicy as you want – or not!

This is the low carb version of Chickpea Potato Curry that I’ve previously shared which is a long time reader favourite.

Mixed Vegetable Curry that packs a flavour punch, made with common everyday spices. Make this mild or spicy! recipetineats.com

Vegetable Curry

Curries have a reputation for being difficult to make, unless you have a helping hand from a jar of curry paste. So the nice thing about this one is that it’s “real” curry recipe that’s made using spices that are available at my local grocery store.

The sauce for this curry is the same as used in the Chickpea Potato Curry (Channa Aloo Curry) my It’s a Caribbean curry from Trinidad, but it tastes very similar to Indian curries. If I didn’t know it was Caribbean, I would think it was an Indian one!

Mixed Vegetable Curry that packs a flavour punch, made with common everyday spices. Make this mild or spicy! recipetineats.com

Yes, this recipe calls for a lot of spices – you’ll see in the video that it looks like a lot. And it is a lot – but curries do call for a lot of spices. And the sauce for this Vegetable Curry packs a punch!

Mixed Vegetable Curry that packs a flavour punch, made with common everyday spices. Make this mild or spicy! recipetineats.com

The Curry Powder

The main spice used is curry powder. These are the curry powders I typically use – but any brand should be fine, I’ve used plenty over the years.

Don’t feel restricted to just use curry powder in Indian-style curries. It’s used in all sorts of recipes, such as:

  • Thai Satay Chicken and Satay Chicken Curry

  • Chickpea Potato Curry – very popular with readers!

  • Curried Rice

  • Everyday Chicken Curry – creamy, mild Western style curry

  • Easy Thai Coconut Soup

Curry powder

Adjust the spiciness of this curry by using a mild or hot curry powder, and adjust the amount of cayenne pepper and fresh chilli. These are the variables that affect the spiciness of this curry. Even if you used mild curry powder and left out the cayenne pepper and fresh chilli, there is still loads of flavour in this curry.

This is a Mixed Vegetable curry, and the recipe is more about the sauce than the vegetables you use. In fact, I used slightly different vegetables in the photos vs the video. Just follow the recipe quantities by volume for the vegetables and substitute with what you want.

Healthy flavour explosion. Even the hardest of hardcore carnivores would surely be satisfied with this! – Nagi xx

Mixed Vegetable Curry that packs a flavour punch, made with common everyday spices. Make this mild or spicy! recipetineats.com

Watch how to make it

Vegetable Curry recipe video! I use slightly different vegetables in this – more cauliflower and no zucchini.

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Mixed Vegetable Curry that packs a flavour punch, made with common everyday spices. Make this mild or spicy! recipetineats.com

Vegetable Curry

Author: Nagi
Prep: 15 minutes mins
Cook: 25 minutes mins
Total: 40 minutes mins
Main
Caribbean
4.94 from 72 votes
Servings5
Tap or hover to scale
Print
  • 350
This packs a serious flavour punch and is loaded with vegetables! I used plenty of variety, but feel free to use less. Just substitute based on volume rather than weight (because vegetable weight/density differs), and adjust the chilli and cayenne pepper to control spiciness, as well as using either mild or hot curry powder. 

Ingredients

Spice Mix:

  • 2 tbsp curry powder , mild or hot (Note 1)
  • 1 tsp All Spice powder
  • 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)
  • 1 1/2 tsp smoked paprika (sub 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)

Curry:

  • 3 tbsp cooking oil
  • 1 large onion , diced (brown, white, 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 (Note 2)
  • 1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish
  • Salt and pepper
  • Yoghurt (plain or Greek)

Serving - choose:

  • Basmati rice
  • White rice

Instructions

  • Heat oil in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.
  • Add Spice Mix and cook, stirring constantly, for 1 - 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil.
  • Add capsicum and zucchini, cook for 1 minute.
  • Add tomato, broth, potato and cauliflower. Mix well, bring to simmer, cover, lower heat to medium.
  • Simmer for 15 minutes or until potato is pretty soft, then remove lid and simmer for another 10 minutes+ until sauce is slightly thickened and potato is soft.
  • Add peas, stir, cook for 2 minutes. Add coriander and spinach, stir until wilted.
  • Season to taste until salt and pepper. Serve over basmati rice or plain white rice. Garnish with yoghurt and more coriander.

Recipe Notes:

* These vegetables can be substituted with any vegetables or choice. Measure by cup volume rather than weight. It is 7 - 8 cups in total. Once cooked, it shrinks.
1. Curry powder - I use Clives of Indian Curry Powder (sold at Woolworths and Coles in Australia). Any curry powder will be suitable for this recipe. Mild or hot - up to you!
2. Spinach - I add this to cram even more veggies into this curry. It can be omitted or substituted with English spinach, finely sliced silverbeet, kale or even cabbage.
3. Recipe is a low carb version of this Chickpea and Potato Curry (Chana Aloo Curry) I've also shared which is a reader favourite! It’s a Caribbean curry from Trinidad, but it tastes very similar to Indian curries. It is slightly modified from this Curry Channa and Aloo recipe from Immaculate Bites, a fantastic African/Caribbean food site.
4. Storage - Keeps for 5 days in the fridge, or freeze for months, freezes 100% perfectly! Thaw then reheat.
5. Nutrition is for around 1 1/2 cups of curry, assuming this serves 6. Excludes rice (I often serve this without rice).

Nutrition Information:

Serving: 499gCalories: 259cal (13%)Carbohydrates: 42g (14%)Protein: 7.9g (16%)Fat: 8.8g (14%)Saturated Fat: 0.8g (5%)Polyunsaturated Fat: 5.4gMonounsaturated Fat: 1.8gTrans Fat: 0.1gSodium: 844mg (37%)Potassium: 1118mg (32%)Fiber: 10g (42%)Sugar: 17g (19%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

This is how afternoon tea goes down every day. How can one enjoy tea when stinky dog breath is being breathed all over it??

And of course, assuming his usual position while photographing today’s recipe….

Mixed Vegetable Curry that packs a flavour punch, made with common everyday spices. Make this mild or spicy! recipetineats.com

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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171 Comments

  1. Caroline says

    November 25, 2023 at 4:01 am

    5 stars
    This was a real hit with my partner & I!! He likes spicy food; I needed the yogurt with it and absolutely loved it. I used a tin of cherry tomatoes instead of the crushed tin of tomatoes. Definitely got a kick ….. will be making again! 🙏

    Reply
  2. Andy says

    October 9, 2023 at 6:28 pm

    Nagi, I think we live off your recipes 5 days a week! This is no exception. Some family members have decided to vegetarian themselves and this is just brilliant. Great flavour and so simple to cook and add to with whatever is in the fridge (not to mention adding chicken in to our dishes!). An absolute cracker.

    Reply
  3. Karina says

    September 2, 2023 at 8:20 am

    5 stars
    This recipe is amazing. I tried a few of your dishes and they are always beautiful.

    Reply
  4. Chien Lo says

    August 16, 2023 at 7:39 pm

    5 stars
    Thank you for a delicious recipe as always. I use Vietnamese curry powder, a little too spicy for me.

    Reply
  5. Patsy says

    August 3, 2023 at 5:59 pm

    5 stars
    You’re right, this curry tastes fabulous! I’m not much of a cook, but following this simple recipe gave me a great meal. Thanks!

    Reply
  6. Peta says

    April 30, 2023 at 7:32 pm

    5 stars
    Delicious indeed. I halved the curry and cayenne but there was still plenty of heat. Addition of yoghurt is definitely a nice finish to the meal.

    Reply
  7. Lee says

    March 25, 2023 at 11:24 am

    5 stars
    Hi Nagi! Cooked the vegie curry this morning but I did change the vegie combo and added coconut milk. Very happy to use up oversupply of tomatoes from my garden too! A delicious result. Thank you.

    Reply
  8. Meg says

    September 30, 2022 at 10:12 am

    5 stars
    Sorry, I forgot stars – 10 as always. Meg

    Reply
  9. Meg says

    September 30, 2022 at 10:10 am

    Hi Nagi, made the delicious veg. curry last night. My vegetarian adult son said – it is the best. Thank you Meg.

    Reply
  10. Mary Cooke says

    September 25, 2022 at 5:13 pm

    5 stars
    Made this for a family lunch along with the Lamb Rogan josh and both were absolutely delicious – your recipes are fail safe and never disappoint.

    Reply
  11. Mary Cooke says

    September 25, 2022 at 5:13 pm

    Made this for a family lunch along with the Lam Rogan josh and both were absolutely delicious – your recipes are fail safe and never disappoint.

    Reply
  12. sue bannehr says

    July 4, 2022 at 6:43 am

    Your food is Wonderful
    Your photos and Videos are the best on the internet
    Thank You for all your hard work 🤟🤟🤟🤟

    Reply
    • Christine says

      May 24, 2023 at 12:57 pm

      5 stars
      This was sooooo good! I threw in a scotch bonnet pepper for heat. Wow! It’s so cool that you are riffing on Imma’s recipes (from AfricaBites) because I love her recipes as much as uours. You two are all about FLAVOR! And the recipes you post are very reliable. Thank you.

      Reply
  13. sue says

    July 4, 2022 at 6:43 am

    Your food is Wonderful
    Your photos and Videos are the best on the internet
    Thank You for all your hard work 🤟🤟🤟🤟

    Reply
  14. Giulz says

    April 28, 2022 at 8:27 pm

    5 stars
    Commentimg again because it was meant to be 5 stars. Thanks Nagi xo

    Reply
  15. Giulz says

    April 28, 2022 at 8:26 pm

    Delicious, flavoursome way to eat your vegetables. I served with rice and topped with a fried egg

    Reply
  16. Kate says

    March 31, 2022 at 1:10 pm

    5 stars
    I absolutely love this recipe – I have been making it at least once a month for the past three or four years. Such a tasty way to get your veggies in!!

    Reply
    • Nagi says

      March 31, 2022 at 3:47 pm

      I am happy that you like it Kate! N x

      Reply
  17. CD says

    March 28, 2022 at 6:12 pm

    5 stars
    Hi Nagi
    We had two houses (family and friends) in lockdown recently so we prepared a huge batch of this curry to share around. Everybody is raving about it and asking for the recipe. Love everything on this website so far.

    Reply
  18. Stoph says

    March 21, 2022 at 6:35 am

    5 stars
    I’m a middle age man who isn’t great at cooking but I do love a curry and have been keen to cook a decent one for a while & save myself a fortune come weekends. Well this is it, absolutely delicious, easy to cook and I used whatever veg I had so I’m sure it could be better than what I mustered.
    I prepared all the veg, halved the ingredients and have the other half waiting in the fridge to cook again for my wife and I in coming days (my wife is insisting I half the spice this time also 😉😅)

    Reply
  19. Ashlee Rose says

    March 2, 2022 at 10:28 pm

    One of my all time favourite recipes because it’s super easy to make and so very yummy.
    I slightly alter the recipe by only using 1 tin of tomatoes, I feel 2 would be too much, and I just use whatever vege I have on hand rather than specifically those mentioned in the recipe.

    Reply
  20. Irene says

    February 4, 2022 at 8:59 am

    5 stars
    Another wonderful recipe – thanks so much Nagi. I made this and paired it up with your butter chicken recipe last night. I really love this vegetable curry, so this will be a staple at home.

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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