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Vegetable Curry

  • Author: Rachel Wilcock
  • Total Time: 50 minutes
  • Yield: 3 1x


Healthy, hearty vegetarian curry



2 medium potatoes (around 350g/12oz), peeled and cut into 2cm chunks
1 large carrot, peeled and sliced diagonally
½ cauliflower (around 300g/10½oz), cut into small florets and halved
3 tbsp sunflower or vegetable oil
1 large onion, coarsely grated or very finely chopped
1 tbsp medium or hot curry powder
1 x 227g tin chopped tomatoes
300ml/10fl oz vegetable or chicken stock (made with ½ cube), gluten-free if required
100g/3½oz frozen peas or two large handfuls young spinach leaves, or a mixture
plain yoghurt or vegan alternative, to serve (add the calories)
mango chutney, to serve (add the calories)


  1. Half-fill a saucepan with cold water and add the potatoes and carrots. Bring to the boil and cook for 8 minutes. Add the cauliflower florets and cook for 2 minutes more. Drain in a colander and set aside.
  2. Heat the oil in a large, non-stick frying pan or wide-based saucepan. Add the onion and cook over a medium heat for 8 minutes or until well softened and lightly browned, stirring regularly. Sprinkle over the curry powder and cook for 30 seconds more, stirring.
  3. Add the tomatoes to the onions and cook for 2–3 minutes, stirring constantly. Add the stock and bring to a gentle simmer. Add the vegetables and peas or spinach and simmer gently for 5 minutes, stirring regularly. If the sauce thickens too much, add a splash of water.
  4. Serve immediately with yoghurt and mango chutney.


You can add any vegetables you have into this curry, just make sure they’re chopped small enough to cook in the same time as the potatoes. If you’re not vegetarian, leftover meats from roast dinners work great mixed in too.

Vegans can serve this dinner with non-dairy yoghurt for extra creaminess.

Of course you can also serve this vegetable curry with rice, naan breads or poppadoms, if you like.

  • Prep Time: 20
  • Cook Time: 30


  • Calories: 335