5 Vegetable Curry Recipes which are Easy to Make

Vegetable curry is one of the most popular types of dishes in a South Asian household.

Packed full of flavour and aroma, it makes for a good meal to fill you up at any time of the day.

What makes it even more appealing is the fact that a vegetable curry is easy to prepare and can be from pot to plate in no time.

Whilst ordering from your local takeaway is a convenient option, spending that little extra time preparing a vegetable curry from home makes all the difference.

Not only do you know exactly what goes into your dish, but you’ll also feel much better eating it knowing you spent the time preparing it.

A fresh vegetable curry can make you fall in love with your kitchen and inspire you to try your hand at other South Asian dishes.

The NHS website states that eating vegetables “prevent constipation… and reduces the risk of heart disease”. Try out these easy vegetable curries to treat your tastebuds.

Simple Vegetable Curry

This simple vegetable curry recipe uses potatoes but any vegetable can be used depending on your preference.

It is a dish which uses a variety of spices, making for layers of flavour as it cooks and when it is eventually eaten.

Ingredients

• 2 tbsp salt (to add to water)
• 900g potatoes, cut into 1-inch cubes
• 1 tbsp vegetable oil
• 1 Onion, diced
• 4 Garlic cloves, minced
• 2 tsp cumin
• 1 tsp cayenne pepper
• 4 tsp curry powder
• 1 tsp salt
• 1 tsp black pepper
• 2cm ginger, minced
• 390g tomatoes, diced
• 1 can (425g) chickpeas, drained
• 1 can (425g) peas, drained
• 1 can coconut milk

Method

1. Place the potatoes into a large pot and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender (about 12 minutes). Once cooked, drain the potatoes and set them aside.
2. Return the pot to the stove and add one tablespoon of oil. Add the onion and garlic and sauté over medium heat until the onions soften and start to turn translucent (about five minutes).
3. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
4. Increase heat to medium-high and stir in the coconut milk. Bring to a boil before adding the potatoes back to the pot.
5. Reduce the heat to low and let the curry cook for five minutes before serving.

This recipe was adapted from Tasty.

Aloo Gobi

Aloo gobi is a classic vegetable curry within Indian cuisine. It may have originated in North India but it is popular all over the country as well as Bangladesh and Pakistan.

The subtle sweetness of the cauliflower is an ideal contrast to the earthy potatoes, however, the ginger and garlic add an intense depth of flavour.

They all come together to create a well-balanced vegetarian curry.

Ingredients

• 3 tbsp oil
• 1 Onion, chopped
• 4 Garlic cloves, chopped
• 3cm ginger, grated or finely chopped
• 1 tsp mustard seeds
• 2 tsp curry powder
• 2 tsp garam masala
• ½ tsp turmeric
• ½ tsp chilli powder
• 1 tsp salt
• 400g tomatoes, chopped
• 600g potatoes, cut into 3cm chunks
• 1½ cups vegetable stock
• 1 Cauliflower, cut into florets

Method

1. Heat oil in a wok over medium heat. Cook the onions for eight minutes or until golden.
2. Add garlic and cook for two minutes then add ginger, mustard seeds, curry powder, garam masala, turmeric, chilli powder and salt. Cook for a further two minutes.
3. Add the tomatoes, potatoes and stock. Cover and bring to a boil before reducing the heat and cooking for 10 minutes.
4. Add the cauliflower and cook for eight minutes or until the cauliflower is tender.
5. Garnish with coriander and green chilli and serve with a small dish of raita and roti.

This recipe was adapted from Nadia.

Aubergine Curry

This aubergine curry is packed with an array of flavours.

Vibrant tomatoes, curry powder and the subtle taste of garlic come together to create a rich gravy consistency and taste.

The aubergine is fried separately and added to the masala for an extra layer of flavour. While this dish is intensely flavoured, sugar can be added if a hint of sweetness is preferred.

Ingredients

• 1 Aubergine
• 2 tbsp olive oil
• 1 Red onion, diced
• 2 Garlic cloves, crushed
• 1 tsp curry powder
• 1 tsp turmeric
• 1 tsp ground coriander
• 400g tomatoes, chopped
• 375ml coconut milk
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp sugar (optional)
• 1 tsp mango chutney (optional)

Method

1. If using rice, cook according to the packet instructions.
2. Cut the aubergine into small cubes or wedges. Heat olive oil in a pan and add the aubergine. Fry on high heat for four minutes, stirring frequently.
3. Add the onions to the pan. Turn the heat down to medium and cook for five minutes.
4. Stir in the garlic, garam masala, turmeric and ground coriander. Cook for another four minutes, stirring well.
5. Pour in the chopped tomatoes and coconut milk. Add salt and simmer for about 15 minutes. The coconut milk thickens so stop cooking when it is at the right consistency for you.
6. Stir in the sugar or mango chutney if you like it a little sweeter.
7. Check for seasoning then serve.

Turnip Curry

Turnip may seem like an obscure vegetable to use but it actually makes for a delicious vegetarian curry.

Turnips have a very distinct flavour but when it is cooked with aromatic spices, it is extremely tasty as it bursts with a plethora of flavours.

It is also very healthy. One medium-sized turnip has only 34 calories and is high in vitamins and minerals.

Ingredients

• 3 Turnips, washed and cut into cubes
• 2 tbsp coconut oil
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp paprika
• ¼ tsp ground allspice
• 1 Small onion, chopped
• 3 Garlic cloves, minced
• ¼ Red bell pepper, chopped
• 1cm ginger, grated
• 2 sprigs thyme or ½ tsp dried
• 2 cups vegetable stock
• 1 Scotch bonnet pepper, chopped (seeds removed if preferred)
• Salt to taste

Method

1. Heat oil in a large saucepan on medium-high heat. Add curry powder, turmeric, paprika and allspice. Cook for one minute or until fragrant, stirring constantly.
2. Add the onion, garlic, ginger, bell pepper and thyme. Cook for approximately two minutes or until the onions have softened.
3. Add the cubed turnip and stir until it is fully coated with the spices. Add the vegetable stock and Scotch bonnet pepper. Stir then cover and bring to a boil.
4. When it reaches a boil, reduce the heat and simmer for 25 minutes or until the turnip has cooked through.
5. Season with salt then serve with roti and rice.

This recipe was adapted from Healthier Steps.

Okra Curry

Okra curry, or bhindi masala is a popular vegetable curry and one which is simple to make.

It is okra which has been fried separately and transferred to a masala containing tomatoes and spices.

Not only is this dish extremely flavourful, but it is also healthy as it is rich in folic acid and vitamin B6.

Ingredients

• 1 + 1½ tbsp oil
• 500g okra, chopped into rounds
• 1 tsp cumin seeds
• 1 Red onion, chopped
• 5cm ginger, chopped
• 1 Green chilli, chopped
• 2 Tomatoes, chopped
• 1½ tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp dried mango powder
• ¼ tsp red chilli powder
• Salt to taste
• 1 tsp garam masala
• Ginger julienne, to garnish

Method

1. Wash and pat dry each okra with a paper towel and then chop it into rounds (remove the stem and a little bit from the end before chopping). Set aside.
2. Heat one tablespoon of oil in a pan on medium heat. Once the oil is hot, add the chopped okra to the pan. Let it cook on medium heat for 10 minutes then lower the heat and cook for five more minutes, stirring frequently. Once done, remove from the heat.
3. In another pan, heat the remaining oil. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds.
4. Add the chopped onion and sauté for three minutes or until soft. Then add the ginger and green chilli and cook until the raw smell has gone.
5. Add the chopped tomatoes and cook for around four minutes until the tomatoes are soft and mushy.
6. Then add the spices; coriander powder, turmeric, amchur, red chilli powder and salt. Mix well. Add a splash of water if the spices start to burn.
7. Add the cooked okra to the pan. Stir well to ensure the vegetables are fully coated with the spices.
8. Reduce the heat to a medium flame and cook uncovered for five minutes.
9. Sprinkle with garam masala and mix. Garnish with ginger if you like then serve with your choice of flatbread and rice.

It’s time to brush off your cooking skills and recreate one of these showstopping vegetable curries.

These picture-perfect dishes will look as if you’ve spent hours in the kitchen when in fact, they take no time at all.

After tasting one of these dishes, you will want to permanently add a delicious vegetable curry into your meal plan.

With so many vegetables included, there is a vegetable curry recipe to suit everyone.