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….
This was, without a doubt, the best curry I have ever made. It was like one you would enjoy in an Indian restaurant. I had some vegetables in the fridge that needed using including broccoli and carrots which I used instead of potatoes and zucchini. It was so yummy with a dollop of sour cream to serve.
Nagi, I’m wondering if this would freeze and reheat well. Planning a big curry night and would like to prepare some food ahead of the gathering
I asked a similar question about another dish but no reply 😥
Hi Noelene and Terri-Lee! Sorry about that – I try to get to all cooking questions but sometimes I just have too many! Yes this one is fantastic for freezing. Adding not now! N xx
I made this tonight! It was fantastic 🙂
Wahoo, thanks for letting me know Heather!
Thanks Nagi! This was the first of your recipes that I’ve cooked – it certainly won’t be the last! Very yummy. Can’t wait for the leftovers tonight!
I’m so glad you loved it Moira!!
This was a beautiful curry with complex flavours – I bet it will be even better tomorrow. Enjoyed by all.
Oh yes, left overs are definitely better!!
Tried this recipe and although quite nice we found it far too wet even after blending 2 cupfulls of the mixture. Also far too herby, not curry like so will miss out herbs next time and blend 3 cup fulls of mixture to thicken more.
Hi Stephen, sorry to hear you thought it was too thin and herby, you can always reduce the amount of herbs/spices if you prefer!
You are always my go to when looking for specific meals – and, as always, you did not disappoint!! Made this tonight for myself and my son in law – a wee bit spicy for me, but SIL raved about it 😁. The only change I made was to use new white potatoes instead of sweet ones. BTW, it was not so spicy that I won’t have it again tomorrow night!! 😂
Thanks once again, Nagi. 🤗🤗
That’s so great to hear Mary!
We cook this every week and love it to bits! The leftovers are even better. A great recipe, thanks so much. 🙂
Yes! And it makes a great freezer meal – I’m so glad you love it!
Great Recipe! Everyone I’ve shared it with has loved it as well. Thanks!
That’s awesome, thanks so much for the great feedback!
Great recipe, I didn’t have any cayenne so i used some chilli instead. Turned out perfectly spicy!
Just made this tonight. I was kind of spicy but my family love it… will definitely make it again.
Can you use a crock pot to make this?
Hi Sam! You could but it would just be the simmering step so not sure it’s worth it 🙂
I just cooked this and its brilliant absolutely loved it!! I did tone down the cayenne lol !!
Sal.
Glad you enjoyed it Sally! Thanks for letting me know! N x
Delicious, just what we needed on a cold winters night. Left out the heat of the cayenne pepper and really enjoyed the favour of the herb and spices. This recipe is now my favourite vegetable curry.
That’s terrific! So pleased you enjoyed this Helen – N x
Excellent dish Nagi, husbands comment was “hard to beat that curry, probably the best i’ve ever had” I was actually so eager to eat it I forgot to top with the yogurt!! Full of flavor and nice and spicy like it should be. My house still smells like an Indian kitchen. Will definable be making a few of these over winter. Thank you for this recipe 🙂
I am a real carnivore so,when my daughter asked for a vegetable dish, I thought “Ask Nagi.” Thanks. As usual, your recipes are easy to follow and delicious.
Nag, I’m so happy I stumbled on your site when looking for a good vegetable curry! I used a purple Japanese sweet potato, carrots, peas, edamame, aduki beans because it’s what I had on hand. I used the tomatos, garlic and onion and your spice mix, didn’t have coriander leaves which would have been even better. Absolutely delicious. Topped with yogurt and served over jasmine basmati rice. Makes a lot of food, will be even better today with flavors melding. Looking forward to your recipes, thanks!
Your vegetable combination sounds terrific Sybil! So glad you enjoyed this! N xx
Just made this, wow spicy!but so nice.
Think I may have over done the measurements as I’ve enough to feed about 10! Good thing is with no meat we will be eating this for the next two days.
That’s terrific to hear Saviola!! So pleased you enjoyed this – N x
You did it again Nagi; I made this recipe today, and it is delicious! It was a bit spicy, and I love that. My wife not so much, but that’s what the yogurt was there for. We both loved it. This way it’s not so bad to skip meat for a day. 🙂
Thanks for all the lovely recipes on your website, it’s my go-to place when I want to cook ‘something different’ to get me out of my cooking rut.
By the way: Boeffie, our (Spanish water)dog, loves your recipes too; she’s watching me every step of the way 🙂
Ha ha, I have visions of Boeffie sprawled on the kitchen floor, her eyes following your every movement!
Man, oh, man! This recipe is beyond delicious!!! I didn’t think it would be THIS delicious. Thank you for sharing. <3