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:
-
Chickpea Potato Curry – very popular with readers!
-
Everyday Chicken Curry – creamy, mild Western style curry
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….
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.
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.
Sorry, I forgot stars – 10 as always. Meg
Hi Nagi, made the delicious veg. curry last night. My vegetarian adult son said – it is the best. Thank you Meg.
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.
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.
Your food is Wonderful
Your photos and Videos are the best on the internet
Thank You for all your hard work 🤟🤟🤟🤟
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.
Your food is Wonderful
Your photos and Videos are the best on the internet
Thank You for all your hard work 🤟🤟🤟🤟
Commentimg again because it was meant to be 5 stars. Thanks Nagi xo
Delicious, flavoursome way to eat your vegetables. I served with rice and topped with a fried egg
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!!
I am happy that you like it Kate! N x
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.
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 😉😅)
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.
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.
This is a long overdue thankyou for all of the wonderful recipes on your site. I recently became a full time carer for my elderly parents and, as someone who struggled to cook a frozen pizza, the thought of cooking for Mum & Dad was really daunting. So finding your site was amazing; all of your recipes are so well written that even a complete novice can prepare delicious meals from scratch. I now only cook recipes from your site and simply cannot express properly how grateful I am for being given the ability to cook tasty food for my parents every day.
This was delicious! Makes heaps of food and freezes well!
Incredible once again Nagi! Followed recipe apart from dialling back the cayenne a touch, added red chilli flakes/purée as had no fresh chillis available. I didn’t read the recipe instructions, and threw it all in the slow cooker for 8 hours! Probably would’ve been better had I followed them
Amazing flavours! A favourite in our household. Dialled back the cayenne, otherwise as per recipe.
Wow this curry is delicious. Did not have sweet potatoes so added marrow and potatoes with the recipe. I did not have any allspice, so made my own for the first time. Everything else as is. Thankyou
You are a genius . xxxxx