Vegetable Curry

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

Author: Nagi

Prep: 15 mins

Cook: 25 mins

Total: 40 mins

Main

Caribbean

4.88 from 39 votes

Servings5

Tap or hover to scale

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• 350
• 7
• 255

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)2 tbsp curry powder , mild or hot (Note 1)
• 1 tsp All Spice powder1 tsp All Spice powder
• 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)
• 1 1/2 tsp smoked paprika (sub with sweet or ordinary paprika)1 1/2 tsp smoked paprika (sub with sweet or ordinary paprika)
• 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
• 1 tsp cumin powder1 tsp cumin powder
• 3/4 tsp cayenne pepper (adjust to taste)3/4 tsp cayenne pepper (adjust to taste)
• 1 tsp pepper (white or black)1 tsp pepper (white or black)

Curry:

• 3 tbsp cooking oil3 tbsp cooking oil
• 1 large onion , diced (brown, white, yellow)1 large onion , diced (brown, white, yellow)
• 1 large red chilli / cayenne pepper , deseeded and finely sliced1 large red chilli / cayenne pepper , deseeded and finely sliced
• 2 large garlic cloves , minced2 large garlic cloves , minced
• 1 large red capsicum / bell pepper * , chopped into 1.7cm / 2/3" pieces (~1.5 cups)1 large red capsicum / bell pepper * , chopped into 1.7cm / 2/3" pieces (~1.5 cups)
• 800g/ 28 oz canned crushed tomato800g/ 28 oz canned crushed tomato
• 2 cups (500 ml) vegetable or chicken broth2 cups (500 ml) vegetable or chicken broth
• 1 zucchini , diced (~1 cup) *1 zucchini , diced (~1 cup) *
• 2 cups sweet potato * , 1.5cm / 3/5" cubes (~225g/7.5oz)2 cups sweet potato * , 1.5cm / 3/5" cubes (~225g/7.5oz)
• 2 cups cauliflower florets * , small / medium (~180g/6oz)2 cups cauliflower florets * , small / medium (~180g/6oz)
• 3/4 cup frozen peas *3/4 cup frozen peas *
• 2 handfuls baby spinach , optional (Note 2)2 handfuls baby spinach , optional (Note 2)
• 1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish
• Salt and pepperSalt and pepper
• Yoghurt (plain or Greek)Yoghurt (plain or Greek)

Serving - choose:

• Basmati riceBasmati rice
• White riceWhite 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 @RecipeTinEats.

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….

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