A mixed Vegetable Curry that packs a flavour punch, is loaded with veggies and made with common spices that you might even already have in your pantry! Based on a Caribbean curry, this tastes very similar to Indian curries. Make this as spicy as you want – or not!
This is the low carb version of Chickpea Potato Curry that I’ve previously shared which is a long time reader favourite.
Vegetable Curry
Curries have a reputation for being difficult to make, unless you have a helping hand from a jar of curry paste. So the nice thing about this one is that it’s “real” curry recipe that’s made using spices that are available at my local grocery store.
The sauce for this curry is the same as used in the Chickpea Potato Curry (Channa Aloo Curry) my It’s a Caribbean curry from Trinidad, but it tastes very similar to Indian curries. If I didn’t know it was Caribbean, I would think it was an Indian one!
Yes, this recipe calls for a lot of spices – you’ll see in the video that it looks like a lot. And it is a lot – but curries do call for a lot of spices. And the sauce for this Vegetable Curry packs a punch!
The Curry Powder
The main spice used is curry powder. These are the curry powders I typically use – but any brand should be fine, I’ve used plenty over the years.
Don’t feel restricted to just use curry powder in Indian-style curries. It’s used in all sorts of recipes, such as:
Chickpea Potato Curry – very popular with readers!
Everyday Chicken Curry – creamy, mild Western style curry
Adjust the spiciness of this curry by using a mild or hot curry powder, and adjust the amount of cayenne pepper and fresh chilli. These are the variables that affect the spiciness of this curry. Even if you used mild curry powder and left out the cayenne pepper and fresh chilli, there is still loads of flavour in this curry.
This is a Mixed Vegetable curry, and the recipe is more about the sauce than the vegetables you use. In fact, I used slightly different vegetables in the photos vs the video. Just follow the recipe quantities by volume for the vegetables and substitute with what you want.
Healthy flavour explosion. Even the hardest of hardcore carnivores would surely be satisfied with this! – Nagi xx
Watch how to make it
Vegetable Curry recipe video! I use slightly different vegetables in this – more cauliflower and no zucchini.
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Vegetable Curry
Ingredients
Spice Mix:
- 2 tbsp curry powder , mild or hot (Note 1)
- 1 tsp All Spice powder
- 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)
- 1 1/2 tsp smoked paprika (sub with sweet or ordinary paprika)
- 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
- 1 tsp cumin powder
- 3/4 tsp cayenne pepper (adjust to taste)
- 1 tsp pepper (white or black)
Curry:
- 3 tbsp cooking oil
- 1 large onion , diced (brown, white, yellow)
- 1 large red chilli / cayenne pepper , deseeded and finely sliced
- 2 large garlic cloves , minced
- 1 large red capsicum / bell pepper * , chopped into 1.7cm / 2/3″ pieces (~1.5 cups)
- 800g/ 28 oz canned crushed tomato
- 2 cups (500 ml) vegetable or chicken broth
- 1 zucchini , diced (~1 cup) *
- 2 cups sweet potato * , 1.5cm / 3/5″ cubes (~225g/7.5oz)
- 2 cups cauliflower florets * , small / medium (~180g/6oz)
- 3/4 cup frozen peas *
- 2 handfuls baby spinach , optional (Note 2)
- 1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish
- Salt and pepper
- Yoghurt (plain or Greek)
Serving – choose:
Instructions
- Heat oil in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.
- Add Spice Mix and cook, stirring constantly, for 1 – 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil.
- Add capsicum and zucchini, cook for 1 minute.
- Add tomato, broth, potato and cauliflower. Mix well, bring to simmer, cover, lower heat to medium.
- Simmer for 15 minutes or until potato is pretty soft, then remove lid and simmer for another 10 minutes+ until sauce is slightly thickened and potato is soft.
- Add peas, stir, cook for 2 minutes. Add coriander and spinach, stir until wilted.
- Season to taste until salt and pepper. Serve over basmati rice or plain white rice. Garnish with yoghurt and more coriander.
Recipe Notes:
Nutrition Information:
Life of Dozer
This is how afternoon tea goes down every day. How can one enjoy tea when stinky dog breath is being breathed all over it??
And of course, assuming his usual position while photographing today’s recipe….
Yes I cook this recipe over and over…we love it thanks for this recipe
That’s great to hear Bridget!! N x
This is so vegetable rich and delicious and a hit for curry lovers (only half the fam). I just feel so good about eating it and that I’m doing my part to help protect my family’s future health! It was a little too spicy for my family, next time I’ll cut the cayenne to 1/4 teaspoon. I subbed a small serrano for the red chili.
Absolutely delicious like all of your recipes. Off to make your vanilla cupcakes & apple muffins. I put everything I make into “my recipe tin” so I know what I’ve made. It takes me forever to trawl through it now cause I’ve made so many of your recipes! Chinese beef & broccoli noodles tonight 😛
Just wondering why you need to cook the capsicum and zucchini first? And if that would apply to any other vegetables? 🙂
So easy and very delicious! Quite spicy. I used sweet potato, eggplant, potato and broccoli. Great combination.
Made this recipe but just added a sachet of coconut cream & it was best ever vegetable curry. I’m not vegetarian but I will make this time & time again, delicious thank you.
Wahoo, that’s great!! N x
Delicious, very flavorful, satisfying dish. Everyone loved it!!
That’s great to hear Tanja!! N x
What is your favourite thing ever to make
Amazing!! This was delicious! I was out of nutmeg and substituted garam masala. Thank you for this recipe!
Is it possible to cook this recipe in a slow cooker?
Not this one as written sorry Sue! N x
Nagi you basically taught me how to cook. I made so many of you recipes, I lost track. So thank you for feeding me everyday.
But I cam here to say that I made this curry for the third time but this time I had some hummus in the fridge and the combo was SO good! Everyone needs to try that.
Much love xx
Wahoo!!! I love hearing this Salma!! 🥰 N x
Hi Nagi ….
Just had the vegetable curry.
Excellent!
There’s a lot of great curries out there but will return to this one more than most!
Thanks
That’s awesome Graham, thanks so much for the great feedback! N x
Can you add the following; finely diced Ginger? & 1tsp Tumeric? & in addition finely diced fresh Tomatoes, after spice mix has released its aroma?
Best wishes
This dish was DELICIOUS and it tastes even better as leftovers. I’ve made it at least 4 times now and it never disappoints- especially in the winter.
This was so delicious, it’s going to be a regular feature in my kitchen!
WOW! The flavour of this was amazing. I used my leftover veges and left it simmering on the stove until we were ready and it was delicious. That spice mix was perfection! I served it with greek yoghurt and leftover tortillas from last week. We’ll have the leftover curry for brunch tomorrow. Thanks Nagi! Your recipes never fail!
I’m about to make this for the second time. It’s a perfect curry, not too spicy but still full of flavour and colour. Well done!!
I made this last night and it was absolutely delicious!! After a night in the fridge it was even better so a perfect dinner to last a few nights. Thank you for sharing this yummy recipe 😀
Hi Nagi, thank you for another winning recipe. So tasty we did not miss the meat at all. We used a mix of carrot, squash zucchini and peas and used half the crushed tomato and it so good. Lot of leftovers yummy.
Firstly thanks so much for a low carb recipe Nagi.
I cooked this today and it is fantastic. I used pumpkin, sweet potato and snow peas as well as Cauli and Zucchini. Great to use what was in the fridge.
I also had to reduce the chilli in the powder and fresh chilli as it would have been too hot for my taste but followed recipe and it is a beautiful big pot of tasty veg goodness.
Thanks for another great recipe!