This easy Indian vegetable curry is packed with hearty vegetables and warm spices. A simple, vegan-friendly dinner ready in 45 minutes!
It's budget-friendly and you'll probably find that you have most, if not all, ingredients in your store cupboard, fridge and freezer!
A great recipe for curry beginners that's ideal for meal prep, batch cooking, or using up leftover veg!
Tips
- Optional ingredient additions – try adding chickpeas, red lentils, paneer (if not vegan) or tofu to boost protein.
- Variations:
- Stir through some spinach at the end for extra greens and nutrients.
- Swap the toasted spices for tikka, madras or korma paste for a different flavour.
- Try a roasted version – roast the veg first, then add it to the curry sauce.
- This easy Indian vegetable curry recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Yes - frozen mixed vegetables, spinach, or cauliflower work well and cut down prep time.
This recipe is mild to medium – you can adjust the heat by leaving the seeds in the fresh chilli or add some chilli powder.
It will keep for up to 4 days in an airtight container in the fridge or can be frozen for up to 3 months.
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HOW TO MAKE THIS EASY INDIAN VEGETABLE CURRY
Ingredients
- 0.5 tsp coriander seeds
- 0.5 tsp cumin seeds
- 0.5 tsp cardamom seeds
- 0.5 tsp mustard seeds
- 4 tsp olive oil
- 1 onion (approx. 100g), chopped
- 2 cloves garlic, crushed
- 15g fresh ginger, grated (skin left on)
- 1 small red chilli, deseeded and finely chopped
- 1 tsp ground turmeric
- 400ml tin coconut milk
- 100ml cold water
- 1 vegetable stock cube, crumbled or a stock pot
- 2 tsp salt
- 500g baby potatoes, cut into 2 to 3cm chunks
- 150g carrots, peeled and cut into 1cm slices
- 200g cauliflower, cut into small florets
- 100g green beans, trimmed and cut into halves
- 100g frozen peas or petit pois
- 1 tbsp fresh coriander, leaves only, roughly chopped, to garnish
Instructions
- Heat a small frying pan over a high heat for 2 to 2.5 minutes. Once hot, add the coriander, cumin, cardamom and mustard seeds. Toast for 30 seconds, until they start to release their aromas, tossing gently to move them around. Be careful that they don’t burn. Transfer the toasted seeds to a pestle and mortar and let them cool for 2 minutes, then grind for 30 seconds.
- Heat the olive oil in a large saucepan or casserole over a medium heat. Add the onion and cook for 3 minutes, stirring frequently. Then add the spices, garlic, ginger and chilli, and cook another 3 minutes, stirring frequently.
- Increase the heat to high and add the turmeric, coconut milk, water, crumbled stock cube or pot and salt. Stir continuously until just starting to boil.
- Add the potatoes, carrots and cauliflower, cover with a lid and simmer for 15 minutes, stirring occasionally. Then add the green beans and frozen peas or petit pois, cover and simmer for a further 5 minutes.
- Serve, garnished with chopped coriander leaves and your favourite Indian sides.
Serving Suggestions
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Easy Indian Vegetable Curry
Ingredients
- 0.5 tsp coriander seeds
- 0.5 tsp cumin seeds
- 0.5 tsp cardamom seeds
- 0.5 tsp mustard seeds
- 4 tsp olive oil
- 1 onion (approx. 100g) chopped
- 2 cloves garlic crushed
- 15 g (0.5 oz) fresh ginger grated (skin left on)
- 1 small red chilli deseeded and finely chopped
- 1 tsp ground turmeric
- 400 ml (14.3 oz) tin coconut milk
- 100 ml (3.5 oz) cold water
- 1 vegetable stock cube crumbled or a stock pot
- 2 tsp salt
- 500 g (1.1 lb) baby potatoes cut into 2 to 3cm chunks
- 150 g (5.3 oz) carrots peeled and cut into 1cm slices
- 200 g (7.1 oz) cauliflower cut into small florets
- 100 g (3.5 oz) green beans trimmed and cut into halves
- 100 g (3.5 oz) frozen peas or petit pois
- 1 tbsp fresh coriander leaves only, roughly chopped, to garnish
Instructions
- Heat a small frying pan over a high heat for 2 to 2.5 minutes. Once hot, add the coriander, cumin, cardamom and mustard seeds. Toast for 30 seconds, until they start to release their aromas, tossing gently to move them around. Be careful that they don’t burn. Transfer the toasted seeds to a pestle and mortar and let them cool for 2 minutes, then grind for 30 seconds.
- Heat the olive oil in a large saucepan or casserole over a medium heat. Add the onion and cook for 3 minutes, stirring frequently. Then add the spices, garlic, ginger and chilli, and cook another 3 minutes, stirring frequently.
- Increase the heat to high and add the turmeric, coconut milk, water, crumbled stock cube or pot and salt. Stir continuously until just starting to boil.
- Add the potatoes, carrots and cauliflower, cover with a lid and simmer for 15 minutes, stirring occasionally. Then add the green beans and frozen peas or petit pois, cover and simmer for a further 5 minutes.
- Serve, garnished with chopped coriander leaves and your favourite Indian sides.
Notes
- Optional ingredient additions – try adding chickpeas, red lentils, paneer (if not vegan) or tofu to boost protein.
- Variations:
- Stir through some spinach at the end for extra greens and nutrients.
- Swap the toasted spices for tikka, madras or korma paste for a different flavour.
- Try a roasted version – roast the veg first, then add it to the curry sauce.
- This easy Indian vegetable curry recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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