This is an easy vegetable curry that is so flavourful and nutritious that it’s almost too good to be true to be so healthy AND tasty! It’s vegan, loaded with veggies and spices to make a cheap yet healthy meal. This vegetable curry recipe uses common curry cupboard ingredients. It is therefore a perfect go to family recipe when you’re struggling to think of a meal idea for you and your family.
Can I use any vegetables in my easy vegetable curry?
The best bit about this recipe is that you can pretty much swap and change the vegetables based on your preference. Anyone with children knows how difficult it is to get them to eat vegetables. This recipe is LOADED with nutrients as it incorporates as many vegetables as possible.
Depending on the vegetables you have, you can change what vegetables you use. You could also use frozen vegetables, but it would be best to stick to fresh ones. If you use frozen then there is no need to sauté them at the beginning.
Where does vegetable curry originate from?
Vegetable curry is a popular dish in South Asian cuisines and originates from Pakistani/India. It is traditionally made with a variety of vegetables such as cauliflower, onions, carrots, peas and potatoes. These vegetables are then cooked in a blend of spices and cooked in a curry sauce. The curry sauce is typically made with a combination of spices including cumin, coriander, turmeric, and ginger, along with a tomato based sauce.
What can I serve vegetable curry with?
You can serve vegetable curry with a variety of sides. Traditionally, South Asian sides are served with this dish and these include rice, naan bread, chapattis and other flatbreads.
Why you should make vegetable curry regularly
Vegetable curry is a highly nutritious dish, loaded with a wide variety of vegetables and spices that are beneficial for the body. Some of the health benefits of vegetable curry include:
- Nutrient-dense: it’s packed with vitamins, minerals, fibre and antioxidants, which help boost overall health and wellbeing.
- Anti-inflammatory: the spices used in vegetable curry, such as turmeric, ginger and cumin, have anti-inflammatory properties that may help reduce inflammation in the body and lower the risk of chronic diseases.
Heart-healthy: the fibre and potassium present in vegetables used in curry helps maintain a healthy blood pressure, reducing the risk of heart disease.
- Digestion: vegetable curry also has digestive properties since its spices, like cumin, might help break down proteins and aid digestion.
Now let me share the recipe with you.
Easy Vegetable Curry
Materials
Vegetables
- 1 small Cauliflower head
- 1½ cups Frozen peas
- 2 small Ripe tomatoes
- 2 small Onions
- 1 medium White potato
Oils, spices, herbs etc.
- 3 tbsp Olive oil
- 1 bulb Garlic
- 2 tsp Ginger paste
- 1½ tsp Salt
- 1½ tsp Turmeric powder
- 1 tsp Garam masala
- 2 tsp Chilli powder
- 1½ tsp Coriander powder
- 2½ tsp Cumin powder
- 1½ tsp Dried fenugreek leaves or powder
- 2 cups Water
Instructions
- Heat a deep pan or a pot with oil
- Prepare your vegetables by cutting/washing them. No preparation is required with the frozen peas.
- Add your finely diced onions to your hot pan and sauté until the onions become translucent and soft.
- Add your garlic, ginger and tomatoes. Sauté them until the consistency becomes that of a mushy paste. Add a little water if the pan is dry.
- Add all your herbs/spices/salt and cook these so that the flavours from these are released. Cook for 5 mins and add a little more water to keep the consistency paste like.
- Add in your chopped potato and cook for a further 5 mins. Add a little more water if needed.
- Add in your chopped cauliflower and cook for a further 5 mins until it has become soft. Again, add in a little more water.
- Then add in the peas and add in a little more water and cook for approximately 2 mins.
- Add in about 1 cup of water, enough to cover the vegetables, place a lid on your pan and cook for 10 mins on medium heat. About 5 mins in be sure to mix the ingredients to prevent it from sticking to the bottom of the pan. Replace the lid.
- The consistency should look like the photo above. If it doesn't, cook for a further 5-10 mins until you achieve this. Serve and enjoy!
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