Vegetable Curry Recipe

Vegetable Curry Recipe

Vegetables are cooked in a mildly spiced curry sauce with yogurt and fresh coriander stirred in just before the serving the vegetable curry.


SERVES                   4


Ingredients: Vegetable Curry Recipe

2 carrots, sliced

1 potato, diced

1 small cauliflower, sliced

2 courgettes (zucchini), sliced

425 g chick peas, drained and rinsed

1 onion, sliced

1 tsp turmeric powder

1 tsp chopped fresh red chili

2 tsp cumin seeds

2 tsp ground ginger

2 garlic cloves

2 tbsp ground coriander

2tbsp coconut powder mixed with ¼ cup boiling water

1 tsp red chili, chopped

500 g tomatoes, chopped

2 tbsp cooking oil

¾ cup yogurt

2 tbsp mango chutney

2 tbsp fresh coriander, chopped

Salt and black pepper

Fresh coriander sprigs, to garnish


To Serve

Onion relish


Boiled basmati rice

Roti or nan or bread



Preparation Method: Vegetable Curry Recipe


Heat the cooking oil in a saucepan over medium heat and fry the chopped onion until softened. Add the cumin seeds, ground coriander, ginger, turmeric, chili and garlic and fry for 1 minute.

Add the chopped tomatoes and coconut mixture and combined well.

Add the courgettes, carrots, cauliflower, chickpeas, potatoes and seasonings. Cover the saucepan and simmer for about 20 minutes until the vegetables are tender.

Combine the yogurt, mango chutney and freshly chopped coriander and heat through gently but do not boil. Garnish the vegetable curry with fresh coriander sprigs and serve with pickled onion, raita, boiled basmati rice and roti or nan or bread.

2017-07-20T10:37:26+00:00 July 20th, 2017|RECIPES, Vegetable Dishes / Vegetarian|0 Comments

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