Vegetable curry

    1 hour 10 min

    This flavourful vegetable curry is a treat on its own or served alongside your favourite meat curry. Perfect for curry night or meat free Mondays!


    Geneve, Switzerland
    82 people made this

    Serves: 6 

    • Curry paste
    • 3 tablespoons freshly grated coconut
    • 4 green chillies
    • 1 (2.5cm) piece root ginger
    • 4 cloves garlic
    • 2 tablespoons oil
    • 3 onions, chopped
    • 500g cauliflower, chopped
    • 500g potatoes, peeled and cubed
    • 500g frozen garden peas
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • salt to taste
    • 50g fresh coriander, chopped
    • 1 teaspoon garam masala

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Make the curry paste: In a food processor, grind the coconut, green chillies, ginger and garlic to a pulp.
    2. In a large casserole or frying pan, heat the oil over medium high heat. Add the curry paste and cook for 1 to 2 minutes. Add the onion, cauliflower, potato and peas, and saute along with the turmeric and ground coriander. Add salt to taste.
    3. Once the veg has softened slightly, after about 5 minutes, add water to cover and increase heat to high; bring to the boil. Reduce to a simmer, and cook until the water has reduced and the vegetables are tender.
    4. Just before serving, sprinkle with the fresh coriander and garam masala. Serve with warm parathas, chapati, naan or rice.


    Vegetable curry
    Vegetable curry

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    Reviews in English (2)


     -  10 Mar 2011


    i will deffinatly do this again  -  08 May 2010