Recipe: Vegetable Curry

Was inspired by something or other I saw on TV, to have a go at a vegetable curry… That, and the mountain of veg that seemed to have accumulated in the fridge.

So, having adapted a few recipes, I came up with the following… My version came out with quite a lot of liquid, so my advice (beyond the correction I’ve included, which is to summer with the lid off) is to be sparing with the water and go on the basis that you can add more later if need be.


  • 1 large onion
  • 1 1/2 tbsp garam masala
  • 1 tsp tumeric
  • 1 cinamon stick
  • 4 chillis
  • 1-2 inches of chopped ginger
  • 3 garlic cloves, crushed
  • 8 cardamon pods
  • 4 pt bowl of vegetables (potato, aubergine, courgette, carrott, green beans, cauliflower, broccolli) chopped roughly
  • 3-4 large tomatos
  • 2 tins of coconut milk
  • Water

Cook it:

  1. Fry the onions for five minutes, hot. Allow them to brown slightly and keep them moving if too much. Add all the spices and cook for a few minutes (keep the fan on as it’ll hit the back of your throat pretty quickly!)
  2. Add the vegetables and stir in. Cook for a few minutes and allow the vegetables to start steaming. It’ll soon start getting a bit too hot at the bottom, so start to add the coconut milk…
  3. Add one tin of the coconut milk and stir the vegetables. Add the tomatos and see how the level of the liquid is… then add the second tin. Don’t add it all if it more-than covers the veg. If it’s still low, only add water if it’s looking very low
  4. Simmer for around 50 minutes until the sauce is gloopy, reduce further by boiling if need be
  5. Serve with rice

3 thoughts on “Recipe: Vegetable Curry

  1. Yum! I love vegetable curry, and your recipe sounds pretty tasty!

    I would love to write about your recipe on our blog! If you are interested send me an email 🙂

    Haley, KI Blogger

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