Vegetable Curry

How to Make Vegetable Curry

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1. Soften the onion in the oil for 10 minutes. Add the garlic, ginger and curry powder and stir for 1 minute.

   Mark done Start 10 min timer

2. Add the tomatoes, coconut milk, potatoes and carrots and simmer partly covered for 12 minutes.

   Mark done Start 12 min timer

3. Add the cauliflower and simmer for 10 minutes, then the peas for 3 minutes.

   Mark done Start 10 min timer

4. Season with the salt and lemon juice.

   Mark done

Small Things That Help

• Cook the onion until it colours.
• Add the vegetables in order of firmness.
• If your hob runs hot, check at 20 minutes.
• Finish with lemon.

Swaps and Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What Goes With Vegetable Curry

• Basmati rice
• Naan
• Mango chutney
• Cucumber raita

Leftovers and Storage

Keeps in the fridge for 4 days and improves overnight. Reheat gently.

Questions About Vegetable Curry

Vegetable Curry Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.