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.
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!
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!
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
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
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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Vegetable Curry
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:
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:
Nutrition Information:
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….
Hi Nagi,
My partner hates coriander. Is there another herb you could suggest as a substitute?
Thanks!!
Hi Jo, you could sub with parsley or just leave it out completely 🙂
Lovely curry and the flavour only improves the next day. Another keeper!
Yes totally! It’s soooo good!
I make and freeze this almost every month! It freezes perfectly.
Hi Nagi
Do you think this would freeze well ??? Thanks! Mel x
Looks great. I will try it for sure. Thanks for sharing.
You’re so welcome Sandhya, I hope you love it!
Hi Nagi!
I’m so glad to have found your website, and I’ve had the chance to make 3 of your recipes, including this one (twice now!). Turned out great, and so very flavourful! Looking forward to exploring more recipes soon. Thanks! 🙂
Thanks so much for the great feedback Offer!
This was so good! I used a whole head of cauliflower as i couldn’t get anything smaller, it turned out so yummy!
Perfect Jenny!!
I made this over the weekend and used freshly ground spices. Delicious! Really easy recipe. We added paneer, potato, sweet potato, carrot, baby spinach, and frozen spring greens, coriander, etc. Let it sit for a couple of days for the flavours to marry. Many thanks Nagi!
I made this over the weekend and used freshly ground spices. Delicious! Really easy recipe. We added paneer, potato, sweet potato, carrot, baby spinach, and frozen spring greens, coriander, etc. Let it sit for a couple of days for the flavours to marry. Many thanks Nagi!
Sounds amazing Heather!
The most authentic curry I’ve ever cooked! It was amazing. Nice and spicy too.
This was, without a doubt, the best curry I have ever made. It was like one you would enjoy in an Indian restaurant. I had some vegetables in the fridge that needed using including broccoli and carrots which I used instead of potatoes and zucchini. It was so yummy with a dollop of sour cream to serve.
Nagi, I’m wondering if this would freeze and reheat well. Planning a big curry night and would like to prepare some food ahead of the gathering
I asked a similar question about another dish but no reply 😥
Hi Noelene and Terri-Lee! Sorry about that – I try to get to all cooking questions but sometimes I just have too many! Yes this one is fantastic for freezing. Adding not now! N xx
I made this tonight! It was fantastic 🙂
Wahoo, thanks for letting me know Heather!