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….
Was looking for a vegetable curry and this was it, delicious!
Amazing! I’m trying to eat more veg and this is the BOMB. I made it with a whole head of Cauliflower and can tell you that you will need your biggest skillet to hold everything.
Have made this today for the “umpteenth” time. Yes, it is a bit sour when first made, but I always make it ahead and let it sit a couple of days in the refrigerator. This gives all the flavours opportunity to develop.
I love this & it appears on our menu regularly!
Great weeknight recipe! When I first tasted it, it had a very sour/acidic taste. I was able to remedy this by adding 1/2 tsp of baking soda and a few pinches of sugar. It cut the acidity right down and let the spices shine!
I also added two cups of spinach at the end to sneak in some extra vegetables. Delicious!
Deliciously spicy, but very well balanced and easily toned down with the Greek yogurt. Loved it and can’t wait for leftovers 😛
I made this and it had a sour taste – what could that be???!!! I would think the tinned tomatoes – keen for any advice!!
Love this recipe! Thank you 🙂
Winner! Makes heaps, beautiful.
This is an absolute winner. It makes a lot which is perfect as it keeps well throughout the week so all I need to do when I get back from work is make some rice etc..plus it’s a delicious way to eat lots of healthy veggies.
About to try this recipe and noticed it states some spices in the ingredients list but not in the method. It would be good to check and add correctly in the method
It says to “add spice mix” meaning all in the ingredients under ‘Spice Mix’.
This was a real hit with my partner & I!! He likes spicy food; I needed the yogurt with it and absolutely loved it. I used a tin of cherry tomatoes instead of the crushed tin of tomatoes. Definitely got a kick ….. will be making again! 🙏
Another winner! So delicious and easy to cook, with leftovers stashed in the freezer.
Seriously, Nagi, my recipe tin favourites just keep growing. Thank you!
Nagi, I think we live off your recipes 5 days a week! This is no exception. Some family members have decided to vegetarian themselves and this is just brilliant. Great flavour and so simple to cook and add to with whatever is in the fridge (not to mention adding chicken in to our dishes!). An absolute cracker.
This recipe is amazing. I tried a few of your dishes and they are always beautiful.
Thank you for a delicious recipe as always. I use Vietnamese curry powder, a little too spicy for me.
You’re right, this curry tastes fabulous! I’m not much of a cook, but following this simple recipe gave me a great meal. Thanks!
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