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….
Jan says
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.
Nagi says
I’m so pleased you enjoyed it Jan! Thank you for letting me know – N xx PS you deserve that special wine
Margaret says
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.
Nagi says
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
Chris says
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.
Nagi says
Hi Chris! That’s a great idea, I might have to do one soon! N xx
Chris says
Awesome! Can I suggest : ‘spicey Nagi’ and ‘hot Nagi’? Some like it flavorful and some like it hot!
Chris says
Awesome! Can I suggest : ‘spicey Nagi’ and ‘hot Nagi’? Some like it flavorful an some like it hot!
Zdenka says
Food that can/should/will be eaten with a spoon. I’m in.
Nagi says
I HEAR YOU! 😂
Caro says
Hi Norma, Nagi left following message above the video: Vegetable Curry recipe video! I use slightly different vegetables in this – more cauliflower and no zucchini.
Nagi says
😘 N xx
Marisa Franca @ All Our Way says
I think it was my anti-curse prayer and voodoo sacrifice!! I won’t tell you what I sacrificed — believe me, it won’t be missed!! I am so glad everything else went well and do what I do when I don’t like what the scale tells me. I stand on a chair with the scale and drop it. The scale then has a tendency to be more cooperative. Your curry looks absolutely yummy — I’ve got to give it a try. And Dozer looks thrilled to have you home and cooking. He’s probably waiting for you to drop a crumb or two. Sending hugs!!
Nagi says
Did you dance around a fire and chant? If so, I thank you. IT WORKED! 😂
Jenine says
Glad you made it home safe and sound.This looks amazing can’t wait to try this thank you ☺🍴
Nagi says
Thank you Jenine! I hope you do try it – and LOVE IT! N xx
Dorothy Dunton says
Hi Nagi. This looks delicious, I love all the veggies you’ve crammed in there. However, I won’t be making this right away because it is just too hot here! Glad your return was uneventful and that Dozer has resumed his “duties”.
Nagi says
Wait until it cools down then send Gary into that garden of yours to bring back goodies for this! N xx
Ron says
Good to hear you made it home and broke the travel curse.
The curry sounds great! I pinned it for future cold and dreary nights.
I bet Dozer ate the cookies and left the tea..
Nagi says
That’s what he was hoping 🙄
ENA A FRASER says
Hi Nagi, this recipe sounds fab. And I’m drooling just thinking how that sauce tastes (the more the better)
But can you share recipes or a way to adjust them for a 1 person household?
Especially the cakes which I can only enjoy watching 🙁
Nagi says
Hi Ena! Try using the scaler on the recipe by hovering over the SERVINGS then using the slider! N xx
Norma says
Hi. In your video you don’t show nor mention zucchini, but you do in your list of ingredients. I’m confused. An you please clarify.
Caro says
Hi Norma, Nagi mentioned following above the video: Vegetable Curry recipe video! I use slightly different vegetables in this – more cauliflower and no zucchini.
Edel says
e. 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.
Miriam Kearney says
The pics look gorgeous and it’s probably really good tasting but why oh why would you say it has a lot of spices and then include the McDonald’s of spices – “curry powder”. Curry powders are an unknown commodity and differ drastically from brand to brand and availability in different places – why not just make your own or put the spices together for the particular dish you are making.
Nagi says
Hi Miriam! You are correct, it is a “neutral” spice. And in curry cookbooks, they call for “curry powder” but are generally very specific about what type. Unfortunately here in Australia, supermarkets don’t carry different types of curry powder, just generic ones. And I promise this recipe, because it has so many other spices in it, will taste fantastic even with a generic curry powder. 🙂 N xx