Vegetable Curry Recipe ( Top 14 Free)
GLUTEN FREE II DAIRY FREE II VEGAN II SOY FREE II NUT FREE II SESAME FREE II TOP 14 FREE II NUT FREE II FISH FREE II SHELLFISH FREE II EGG FREE
This is it if you're looking for an authentic vegetable curry recipe. My family are from the Punjab, and this recipe is my mother’s recipe, with a little twist. It’s a warming and comforting curry, high in protein with the addition of cannellini beans and high in polyphenols. Serve this delicious vegetable curry with rice and salad for a winning meal all the family can enjoy.
Notes on ingredients for vegetable curry
Vegetables
You can use just about any vegetable in this recipe. Aubergine would be a wonderful addition, and mushrooms or sweet potatoes are also great options. Feel free to experiment with seasonal vegetables. If you decide to add root vegetables, be sure to cut them into small pieces so that all the veggies cook evenly. Remember that carrots and other root vegetables take longer to cook.
Garam masala
I use this masala from the company East. Some other varieties contain too much cinnamon, and that’s not a flavour I think tastes nice in this curry, so if you can buy this variety, please do. Garam masala is essentially a blend of coriander seed, cumin seed, green cardamom pods, black peppercorn, cinnamon, cloves, and other spices. Every brand has a different spice blend but I prefer the brand from East.
I pick out the bay leaves and add them to rice when I cook it. Then, you need to grind/blend the whole spices in a nutri bullet and store them in glass jars. You can also find this masala in Indian shops at a fraction of the price. If you can’t get hold of this masala, then half the quantity in this recipe, but add an extra teaspoon of ground cumin.
Beans
I used tinned cannellini beans in this recipe for added protein. You can feel free to add or omit these beans as you like. If you prefer not to use cannellini beans for this vegetable curry recipe, chickpeas, butter beans, haricot beans, or brown and green lentils would be great substitutes.
Ingredients
Tips & Faq’s for vegetable curry recipe
What is a common mistake when making curry?
A common mistake made by beginners is to either undercook or overcook spices. If you overcook and burn your spices your curries will taste bitter; if you undercook them then they will taste raw and gritty. To cook spices properly you need enough oil in the pan and for it to be at the right temperature.
How to thicken a vegetable curry?
Mix equal parts of cornstarch or flour and cold water to make a slurry. Add the slurry to the curry and stir until it thickens.
What pairs well with vegetable curry?
Serve this vegetable curry recipe with a gluten-free grain like rice, quinoa, buckwheat or millet, naan bread, or salad. I've also eaten it in a toastie with cheese, in a jacket potato, or in pasta.
Can I add protein to my vegetable curry?
Yes, add chickpeas, lentils, tofu, paneer, or nuts for protein. Im a meat eater and would add chicken to this recipe.
Can I freeze leftover curry?
Yes, vegetable curry freezes well for up to 3 months. Let it cool, then store in an airtight container. Reheat thoroughly before eating. Or store it in an airtight container in the fridge for up to 3 days.
Can I spice it up after cooking?
Yes, stir in chilli powder, fresh chillies, or ground cayenne if it’s not spicy enough. Heat gently to combine.
Can I use frozen vegetables?
Absolutely. Frozen vegetables work well, especially peas, spinach, or mixed vegetable blends. Just adjust the cooking time as they cook faster.
Is vegetable curry spicy?
It depends on the recipe and the amount of chillies or chilli powder used. You can adjust the spice level to suit your taste.
Can I make vegetable curry in advance?
Yes, vegetable curry often tastes better the next day as the flavours develop.
Can I use any vegetables for a curry?
Yes, but firmer vegetables like potatoes, carrots, and cauliflower hold up better in curries. Softer vegetables like spinach or courgettes are added towards the end to avoid overcooking.
What makes the vegetable curry taste better?
The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.
Tips
Check out how I've prepared the vegetables. You'll see that the carrots are chopped into very small pieces. Since carrots take longer to cook than the other vegetables, it's important to ensure that all the veggies are cooked evenly. If you decide to use carrots, remember this. Alternatively, you can grate the carrots into the curry, which is also effective and requires less cooking time.
I added all the green vegetables last as they take 10 minutes to cook.
When you brown the onions and add the ginger and garlic, don’t worry if they stick slightly to the bottom of the saucepan; this is actually a good thing. The caramelization will enhance the flavour. Once you add the tomatoes and stir, the liquid will help loosen any bits that are caught at the bottom of the saucepan.
I always blend garlic and ginger in a Nutri Bullet with some oil, as it is so much easier than chopping them by hand. So save yourself some time.
Brown the onions thoroughly, as this is how you extract a lot of flavour and colour. Simply sweating the onions won't suffice; they should be darker than golden brown. See the picture below.
Feeds 4, 1.5 hrs cooking & prep time
Step by step
Recipe
1 large onion finely diced
coconut or olive oil
5 cloves of garlic chopped
2oz ginger very finely chopped or grated
3 tsp garam masala
1 tsp ground cumin
1/2 tsp turmeric
2 tins of chopped tomato
1/2 tsp salt/pepper
1 chilli chopped ( or more if you're a badass)
2 carrots finely diced or grated
1 red & yellow pepper diced
50g sweetcorn
1 courgette chopped
1 sweet potato
1 white potato
50g green beans chopped
5 asparagus stalks chopped
1 tin cannellini beans
30g chopped coriander
Method
Brown the onions in a saucepan with a little oil till brown on high heat, then add the garlic and ginger and cook for a couple of minutes.
Add the spices and cookout for a minute, then add the chilli, tinned tomatoes, salt and black pepper and 100ml of hot water and vegetables (except the green vegetables and beans.)
Cook for approx 40 minutes on medium heat, stirring often, then add the beans and green vegetables and cook for a further 10 minutes.
Finish with chopped coriander.
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes:
