Indian Vegetable Curry is a great way to use up veg in the fridge. You know those days when you look and you’ve got odds and ends. A handful of beans, a carrot, a few cauliflower florets…..Or days when you get carried away at a farmers market and simply can’t resist the fresh produce. If you’re looking to increase your intake of vegetables, this is a winner!
Swap out the vegetables
We’ve used veg that were in the fridge but you can add loads of others. Think, sweet potato, eggplant, parsnip, corn, potato, broccoli, corn…….you’ve got the picture. Simply add veg cooking the hardest then softest. You could also just use a couple of veg combinations such as pumpkin and zucchini or sweet potato and carrot. Indian vegetable curry is very adaptable.
Serving the curry
This Indian Vegetable Curry is delicious served with thick creamy yoghurt, fresh lemon juice and chopped coriander. Fry up some roti jala- Malaysian net pancakes, flatbreads in ghee or butter, pappadams or naan bread. We have served this with a brown rice and quinoa blend that’s cooked in a rice cooker. Got to love, love rice cookers. Perfect for cooking and holding the rice warm for ages.
Check out some more winning curry recipes
- easy indian chicken curry
- thai green chicken curry
- cauliflower lentil and tomato curry
- thai vegetable red curry
- indian madras beef curry
Do you have a favourite curry recipe? We would love to hear from you in the comments below.
This flavourful, healthy Indian vegetable curry is so adaptable with whatever veggies you have on hand. Load it up with whatever vegetables you like. Quick and delicious.
- 4 tablespoons vegetable oil
- 3 teaspoons cumin seeds
- 1 chopped green chilli - use whatever amount you like (we used 1 chilli)
- 1 medium onion chopped
- 1/2 teaspoon asafoetida powder - optional (see notes)
- 2 tablespoons finely chopped fresh ginger
- 6 fat cloves of garlic finely chopped
- 3 large ripe red tomatoes chopped ( or use a 14 oz / 400 g can)
- 2 tablespoons tomato paste
- 1 teaspoon each of turmeric, chill powder, garam masala, ground cumin and salt
- 1 tablespoon of ground coriander
- 10 oz (275 ml) coconut milk -(see notes)
- 1 cup of water
- 14 oz (400 g) can chickpeas drained
- 1 1/2 cups (5 oz / 150 g) cauliflower cut into small florets
- 1 acorn squash (6 oz / 175 g) cut into quarters (3-4)
- 7 oz (200 g) pumpkin skinned and cut into bite size pieces (about 1 cup)
- 1 medium zucchini cut into bite size pieces
- 1 handful of baby spinach leaves (1 oz / 30 g)
- 1 cup frozen peas
- 2 tablespoons lemon juice
- yoghurt and chopped coriander to serve
- heat 3 tablespoons vegetable oil in a large pan over medium heat
- add cumin seeds, green chilli, onion and asafoetida and cook till onions brown (8-10 minutes)
- now add garlic, ginger and tomatoes and cook till tomatoes start to break down (about 10 minutes)
- then stir in tomato paste and cook for a further 8-10 minutes
- stir through turmeric, chill powder, coriander powder, garam masala, salt and ground cumin stirring through
- pour in coconut milk and water and stir through
- add pumpkin and cook for 5 minutes, then add cauliflower, zucchini and squash and cook for a further 5 minutes
- then add peas and baby spinach and cook 2-3 mins, then stir in the chopped coriander and lemon juice
- serve with yoghurt, extra lemon and flatbreads, naan bread or pappadams
- Asafoetida or Hing, is a widely used Indian spice which adds a garlic-like flavour with onion overtones. You can simply leave it out if you can't find it.
- Try to use coconut milk that has a high ratio of milk to water. We love Ayam brand which is 100 % coconut milk.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g