Vegetable Curry Recipe is very popular among vegetarians. In this recipe, vegetables are cooked in a mildly spiced curry sauce with yogurt. Fresh coriander stirred in just before the serving the vegetable curry.



Vegetable Curry Recipe

2 carrots, sliced

1 potato, diced

small cauliflower, sliced

2 courgettes (zucchini), sliced

425 g chickpeas, drained and rinsed

Medium onion, sliced

1 tsp turmeric powder

1 tsp chopped fresh red chili

2 tsp cumin seeds

2 tsp ground ginger

Two pieces garlic cloves

Two 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


Vegetable Curry Recipe

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.

Include 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.