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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 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)
- 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)
- 28 oz / 800g 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)
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 rice. Garnish with yoghurt and more coriander.
* 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. 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. 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. This recipe is based on this Chickpea and Potato Curry (Chana Aloo Curry) which I shared a couple of years ago. 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. Nutrition is for around 1 1/2 cups of curry, assuming this serves 6. Excludes rice (I often serve this without rice).
Serving: 499g | Calories: 259kcal