Vegetable Curry

Why You’ll Love This Recipe

• Deep, layered flavor: Thanks to the homemade spice mix and a slow simmer, every bite is bursting with warmth and depth.

• Loaded with vegetables: A colorful variety of vegetables makes this curry not only healthy but also filling and satisfying.

• Versatile and flexible: Swap in your favorite vegetables or use up what’s in your fridge.

• Mild or spicy: You control the heat by adjusting the type and amount of curry powder and cayenne.

• Perfect for meal prep: Stores and reheats beautifully, making it a great make-ahead option for busy weeks.

• Caribbean twist: A unique blend of spices inspired by Caribbean cooking, with similarities to Indian-style curries.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Spice Mix:

• 2 tbsp curry powder, mild or hot
• 1 tsp all spice powder
• 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)
• 1 1/2 tsp smoked paprika (or sweet/ordinary paprika)
• 2 tsp dried thyme leaves (or 3 tsp fresh)
• 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
• 1 large red chilli or cayenne pepper, deseeded and sliced
• 2 large garlic cloves, minced
• 1 large red bell pepper, chopped
• 800g canned crushed tomato
• 2 cups vegetable or chicken broth
• 1 zucchini, diced
• 2 cups sweet potato, cubed
• 2 cups cauliflower florets
• 3/4 cup frozen peas
• 2 handfuls baby spinach (optional)
• 1/2 cup finely chopped coriander (plus more for garnish)
• Salt and pepper
• Yoghurt (for serving)

Serving suggestions:

• Basmati rice or white rice

Directions

1. Heat the oil in a large pot over medium-high heat. Add garlic and onion and sauté for 2 minutes. Add the chilli and cook until the onion is translucent.

2. Stir in the spice mix and cook for 1–2 minutes, until fragrant and slightly wet. Add a splash of water or oil if too dry.

3. Add chopped bell pepper and zucchini; cook for 1 minute.

4. Pour in the crushed tomatoes and broth. Add sweet potato and cauliflower. Stir well, bring to a simmer, cover, and reduce heat to medium.

5. Simmer covered for 15 minutes or until the sweet potatoes begin to soften. Remove the lid and continue simmering for another 10 minutes until the sauce thickens slightly and the potatoes are soft.

6. Stir in the peas and cook for 2 more minutes. Add the coriander and spinach, stir until wilted.

7. Season with salt and pepper to taste. Serve hot over rice and garnish with yoghurt and additional coriander.

Servings and timing

Servings: 5
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Add protein: Stir in chickpeas, lentils, or tofu for added protein.

• Make it creamier: Add a splash of coconut milk toward the end for a richer sauce.

• Swap vegetables: Use green beans, carrots, broccoli, pumpkin, or whatever you have on hand—just keep the volume consistent.

• Low-carb option: Serve with cauliflower rice or enjoy it as-is without rice.

• No heat version: Use mild curry powder and omit cayenne and chilli for a kid-friendly version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months—it freezes perfectly. To reheat, thaw overnight in the fridge (if frozen), then warm on the stovetop or in the microwave until heated through. Add a splash of broth or water if the curry thickens too much.

FAQs

How spicy is this vegetable curry?

The heat level is customizable. Use mild curry powder and reduce or omit the cayenne pepper and chilli for a milder dish.

Can I use frozen vegetables?

Yes, frozen vegetables can be substituted. Just keep the total volume to around 7–8 cups of vegetables.

Is this curry vegan?

Yes, if you use vegetable broth and skip the yoghurt or use a plant-based alternative.

Can I make this in advance?

Absolutely. The flavors deepen over time, making it even tastier the next day.

What kind of curry powder should I use?

Any curry powder works—choose mild or hot based on your preference. Caribbean or Indian-style blends both suit the dish.

Can I use fresh tomatoes instead of canned?

Yes, but you may need to cook them longer to break them down and thicken the sauce properly.

How do I thicken the curry?

If your curry is too thin, simmer uncovered a bit longer or mash some of the sweet potato chunks to add body.

Can I omit certain vegetables?

Yes, just keep the total volume around 7–8 cups. You can substitute with your preferred vegetables.

What can I serve this with besides rice?

Try quinoa, couscous, naan, or even cauliflower rice for a low-carb option.

Can I add coconut milk to this recipe?

Yes, stir in about 1/2 cup of coconut milk toward the end for a creamier, slightly sweeter version.

Conclusion

This hearty vegetable curry is a delicious way to enjoy a nourishing, spice-forward dish that doesn’t compromise on flavor. Easy to make, endlessly adaptable, and perfect for leftovers, it’s a go-to recipe for weeknights or meal prepping. Whether served over fluffy rice or enjoyed on its own, this curry will become a favorite in your kitchen.