Vegetable Curry

Vegetable Curry is a fragrant, richly spiced dish featuring a medley of tender vegetables simmered in a creamy, aromatic sauce. It is deeply comforting, wonderfully colourful, and suitable for both everyday meals and special occasions.

Why You’ll Love This Recipe

This curry offers a harmonious blend of spices, vegetables, and creaminess. It is entirely flexible, allowing you to use whatever vegetables you have on hand, and it delivers an impressive depth of flavour with minimal effort. It is naturally vegetarian, satisfies a wide range of palates, and pairs beautifully with rice, naan, or flatbreads.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

mixed vegetables (carrots, potatoes, peas, bell peppers, cauliflower)
onion
garlic
ginger
tomatoes or tomato paste
coconut milk or cream
curry powder
turmeric
cumin
coriander
salt
black pepper
vegetable oil
fresh cilantro

Directions

1. Heat vegetable oil in a large pot over medium heat.

2. Sauté chopped onion until softened, then add minced garlic and grated ginger.

3. Stir in curry powder, turmeric, cumin, and coriander, allowing the spices to bloom.

4. Add tomatoes or tomato paste and cook until the mixture thickens.

5. Add chopped vegetables and stir to coat them in the spice mixture.

6. Pour in coconut milk or cream and enough water or broth to cover the vegetables slightly.

7. Simmer until all vegetables are tender and the sauce has thickened.

8. Season with salt and pepper to taste.

9. Garnish with fresh cilantro before serving.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: Approximately 40–45 minutes

Variations

• Add chickpeas for extra protein and texture.

• Use sweet potatoes instead of regular potatoes for natural sweetness.

• Stir in spinach or kale during the final minutes of cooking.

• Add a teaspoon of garam masala for richer aromatics.

• Replace coconut milk with yoghurt for a lighter, tangier sauce.

Storage/Reheating

Store the curry in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop, adding a splash of water or coconut milk if the sauce thickens.
This curry freezes well for up to 2 months; thaw overnight before reheating.

FAQs

Can I use frozen vegetables?

Yes, frozen vegetables can be used and work well in this recipe.

How do I make the curry thicker?

Simmer uncovered for a few extra minutes or add a small amount of tomato paste.

Can I make it spicier?

Add chilli flakes, fresh chilli, or extra curry powder.

Can I use store-bought curry paste?

Yes, it is a convenient substitute; adjust quantity to taste.

What is the best type of curry powder?

A mild or medium blend works well, but any preferred variety is suitable.

Can I prepare this dish in advance?

Yes, the flavours deepen after resting, making it ideal for meal prep.

How do I prevent vegetables from becoming mushy?

Cut them into even sizes and monitor cooking time closely.

Is coconut milk necessary?

No, cream, yoghurt, or cashew milk can also be used.

Can I serve this with something other than rice?

Yes, naan, couscous, barley, or quinoa are excellent alternatives.

What vegetables should I avoid?

Very delicate vegetables like lettuce or cucumber are not recommended.

Conclusion

Vegetable Curry is a vibrant, fragrant, and nourishing dish that brings together spices and fresh produce in the most comforting way. Its versatility makes it a reliable favourite, whether you are hosting guests or preparing a simple family meal. With rich flavour and wholesome ingredients, this curry remains a timeless classic.