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….
Excellent dish Nagi, husbands comment was “hard to beat that curry, probably the best i’ve ever had” I was actually so eager to eat it I forgot to top with the yogurt!! Full of flavor and nice and spicy like it should be. My house still smells like an Indian kitchen. Will definable be making a few of these over winter. Thank you for this recipe 🙂
I am a real carnivore so,when my daughter asked for a vegetable dish, I thought “Ask Nagi.” Thanks. As usual, your recipes are easy to follow and delicious.
Nag, I’m so happy I stumbled on your site when looking for a good vegetable curry! I used a purple Japanese sweet potato, carrots, peas, edamame, aduki beans because it’s what I had on hand. I used the tomatos, garlic and onion and your spice mix, didn’t have coriander leaves which would have been even better. Absolutely delicious. Topped with yogurt and served over jasmine basmati rice. Makes a lot of food, will be even better today with flavors melding. Looking forward to your recipes, thanks!
Your vegetable combination sounds terrific Sybil! So glad you enjoyed this! N xx
Just made this, wow spicy!but so nice.
Think I may have over done the measurements as I’ve enough to feed about 10! Good thing is with no meat we will be eating this for the next two days.
That’s terrific to hear Saviola!! So pleased you enjoyed this – N x
You did it again Nagi; I made this recipe today, and it is delicious! It was a bit spicy, and I love that. My wife not so much, but that’s what the yogurt was there for. We both loved it. This way it’s not so bad to skip meat for a day. 🙂
Thanks for all the lovely recipes on your website, it’s my go-to place when I want to cook ‘something different’ to get me out of my cooking rut.
By the way: Boeffie, our (Spanish water)dog, loves your recipes too; she’s watching me every step of the way 🙂
Ha ha, I have visions of Boeffie sprawled on the kitchen floor, her eyes following your every movement!
Man, oh, man! This recipe is beyond delicious!!! I didn’t think it would be THIS delicious. Thank you for sharing. <3
Delicious! (a tad spicy – and I like spice!)
I am hooked on this recipe blog. I’ve made one recipe every day since New Years Day when i made your lentil soup. Thank you!!
I love hearing that Nell!! Thanks for letting me know you enjoyed it! N x
Like every other recipe of yours that I’ve tried, this one is delicious! Probably one of my favorites 🙂
I love hearing that Nicole!! Thanks for letting me know – N x ❤️
Hi Nagi, This sounds yum looking forward to trying it 🙂 Just wondering would you have a vegetable broth you could recommend? We have previously bought pre made vege broths from Wollies and my husband and I both felt a bit crook after having it in our meals so wondering if there is one you could recommend.
Oh dear, that’s no good 🙁 My go-to is Campbell’s. I do hope you try this, this is such a great healthy flavour packed meal! N x
Hi there Nagi . Your recipe sounds great and I will try it. I do have an issue however. In your “blurb” where you quite correctly state that Indian spice outlets are few and far, you also mention Asafoetida. This is one spice I have to avoid like the plague and causes me great discomfort and stress. I put it in the same category as MSG. Very few recipes call for Asafoetida. The most reference I have seen is in my Hari Krishna Vegetarian cook book. Interestingly, whenever I dine at an Indian Restaurant I ask if Asafoetida is used. Only once has it been confirmed and I was able to choose dishes which did not have that spice in it. The BEST curry powder recipes I have seen are out of Sri Lanka and a book titled Serendip. I generally find Sri Lankan curries are more about flavour than heat. That said, open to any offerings out of the Indian stable… Keep on sharing and thank you.
Gosh Gary I did not know that, I must do some research on it. I confess I follow my Indian cookbooks religiously and never thought to question! N xx
If I may add – in Australia there is no problem whatsoever in sourcing asafoetida – a delightful addition especially to vegetarian curries. All of my top six spice merchants keep!! Used at every one of the TV etc programmes I have witnessed. Being a doctor and a nutritionist I have actually spent a little time on the Net: just now to make sure! I AM sorry if you are having problems – big bleeds if you are on rat poison???? I doubt that the the very small but necessary amounts used. I certainly have used it for decades. I fail to see how you could possibly equate this to MSG !!!!
We had this for dinner last night and really enjoyed it. I added a few different vegetables – those ones that lurk in the fridge that aren’t quite enough for a meal – as well as adding coconut milk at the end. Scrumptious!!
Dozer will be happy to have you home and be back in his routine and knowing exactly where you are all the time. All those lovely cooking smells and all those little titbits that come his way and the ones he can swipe when you’re not looking😳. Life just like he likes it!
Thankyou Nagi for another recipe to make and play around with. Glad you had a super holiday and no returning disasters. 🎉😀
Terrific recipe for lurking veggies, so pleased you were able to use them in this! As for Dozer…. hmmm. I think he is over me being home and would rather be back at the party house i.e. the golden retriever boarder!! 😂
I had to laugh at your 11 hours sleep comment, that’s like me on a long flight, I get all worked up and worried beforehand then relax and just zonk out. I’m in Sawtell, Coffs Harbour area and I know you came up here on holiday last year so in case you don’t know(?) there are a few good Indian spice shops up this way so you can stock up.x
I didn’t know that Debbie! Wouldn’t have guessed 🙂 Lucky you – and me. Everyone around us on the flight are jealous! N xx
Hi Nagi,
I recently discovered your recipes, and love them! I’ve already made 2 recipes (pumpkin soup & pork & bean stir fry) and plan to make many more – very tasty!
If I could offer a suggestion? It’s really confusing to have a soup recipe for 4 people, a stir fry for 2 people (in your e-book) and now this curry recipe for 5 people. It would be much simpler if you could please standardise the recipe for standard number of servings please. At the moment it seems rather random!!
Many thanks for sharing your fabulous recipes and keep up the great work!
Cheers,
Dee
Hi Dee! So pleased you are enjoying my recipes! I’m sorry you find the servings differences confusing, it just depends from recipe to recipe. Some are harder to make on a smaller scale without using, for example, 1/4 capsicum etc 🙂 You can always use the slider scale – hover over the Servings and move the scale to what you want! N xx
Hi Nagi,
Thanks so much for the tip re the slider scale – hadn’t noticed that! Good thing to promote 😊 Keep up the fabulous recipes 👍
Many thanks, Dee
Vegetables curried – I am in heaven! Interesting spice mix for the ‘curry’ – make a lot of curries but rarely use curry paste or mixes – thyme also is new to the agenda . . . . just have to try!!!
Caribbean! That’s where the thyme comes in 🙂 It’s terrific! N xx
LOL!!! I had to do this…could not resist it. I’m sorry!! 🙁
“How can one enjoy tea when stinky dog breath is being breathed all over it??”
Answer: One sip at a time! 😀 😀
*Snort!* You wouldn’t say that if you smelt his BREATH!! 😂
Hello, good to hear everything is Ok! Love the photo of spices on a plate. Never made curry, still love all the veges that you can put in. Dozes photos are fantastic! Thank you Nagi, have good week! How is Mum??
Mum has finally recovered from jet lag!!! Hope you try this Vera, it is such a great way to cram veggies into a healthy meal! N xx
This vegetable curry looks yummy. I love all the vegetables that you used in this dish. I am happy to hear that you are back safe and sound at home. It is nice to return home to no surprises after a long trip.
Thank you Dawn! I was VERY happy to arrive home drama free! 🙂 N xx
OMG so good. Just made it for supper. Fresh beans and peas from my garden. Had some beetroot greens in the fridge so substituted them for spinach. Squash instead of potatoes. Serving it on rice with Argentinian shrimp in garlic lemon sauce. My man just came home and said we have the best smelling house in the complex. Opening a special bottle of wine for me to enjoy with it. I did add a little honey. I like my curry a little on the sweeter side.
I’m so pleased you enjoyed it Jan! Thank you for letting me know – N xx PS you deserve that special wine
Hi Nagi,
That recipe sounds wonderful, what can you use instead of curry and of course it won’t be called curry.
Second question. Sodium what puts all that sodium in it. A lot of salt or is curry full of sodium? I have to cut the sodium and can change up to be something besides curry. Really do not like curry taste. But I can leave curry out, or where ever all that sodium comes from? I do not eat large portions, so that is portion control, I have to use, what makes it so high in carbs? Has to be something added. I like the no zucchini out, more Cauliflower. I can get nearly everything I need in Houston, Tx.USA. Never been to Australia, long flight, have been w/ a layover too long, in Bangkok, Hong, Kong, and one day in a province in China. Yes, tiring, but 4 or so hours back here from L. A. Flight long with waiting for another plane in California. I have traveled a lot before we ever took on that flight to Bangkok. Seasoned. People with us we knew and we changed seats some and talked. Sat by an interesting Korean girl, it’s amazing to hear what other’s have to say. I love it. Take care in Australia. Thanks for recipe’s. New at this. I no curry not curry or I can use a tiny bit. Whatever will reduce that sodium, will add some salt. That Caribbean recipe sound’s awesome. I Love there Jerk seasoning. LOL I could add some of that, I am silly I know. Thanks for your info. Let me know where that sodium comes from, then I need to do some altering, bet it’s the curry powder.
Wow you have been around Margaret! 🙂 Hmm, I definitely don’t think this is a salty dish, I think the calculator must go heavy on the broth but I use low salt broth. Unfortunately this is a curry dish so if you left out the curry powder, It think it would lack flavour. Sorry to disappoint! N xx
Hi Nagi
I agree with Miriam regarding the dubious quality of ‘curry powder’ and am surprised that you use it so often. How about inventing a ‘Nagi Curry Mix’ ? I know that herbs and spices can be difficult to find in Australia but HERBIE’S SPICES has an amazing range. They have many stockists around Australia and also sell online.
Hi Chris! That’s a great idea, I might have to do one soon! N xx
Awesome! Can I suggest : ‘spicey Nagi’ and ‘hot Nagi’? Some like it flavorful and some like it hot!
Awesome! Can I suggest : ‘spicey Nagi’ and ‘hot Nagi’? Some like it flavorful an some like it hot!