Add the vegetable oil to a pan and heat on medium heat until hot
Add the chopped potatoes and sauté for 3-4 minutes
Add the chopped carrots, green beans, cauliflower then sauté for a further 2-3 minutes
Add the chopped bell pepper and sauté for 1-2 minutes then remove all the fried vegetables and set aside
In the same pan add the finely diced onions and cook for 4-5 minutes on medium heat
Add the garlic paste and ginger paste then cook for 1-2 minutes
Add the chopped tomatoes and cook for 3-4 minutes
Add the salt, chilli powder, turmeric powder, cumin powder, garam masala and coriander powder then cook the spices for 4-5 minutes until the oil separates
Add 300ml water and cook for 10 minutes on medium heat
Add the fried vegetables and cook for 6-8 minutes
Add the dried fenugreek leaves and chopped coriander
Serve immediately alongside homemade naan and enjoy!
24 responses
Overall flavour of the recipe was very good. Although I have been cooking for 50 years, I found that it took much longer to cook and prepare than the timing suggested. I cut my veg fairly small, but would cut even smaller next time, particularly the cauliflower, which ideally needs to be thin slices, not chunky florets.
Well balanced flavour of curry, but not too hot or too mild. Will certainly make again, but will use my slow cooker next time.
Thank you so much for trying out the recipe and sharing your experience! It’s wonderful to hear that you enjoyed the overall flavor. Your feedback about the cooking time and vegetable preparation is really helpful. Slicing the cauliflower thinner sounds like a great idea for quicker cooking. I’m glad you’ll be making it again!
Can frozen vegetables be used please?
Absolutely! Frozen vegetables work great. Just adjust the cooking time accordingly.
Can this curry be frozen
Yes, this curry can be frozen. In fact, many people prefer to make large batches of curry and freeze it for later use. When freezing, it is important to let it cool completely before transferring it to an airtight container or freezer bag.
Label the container with the date of freezing, so you can keep track of how long it has been in the freezer. Hope this helps 🙂
This was really delicious. Warming, hearty, and filling. Great for cold winter in Upstate NY. I’ll definitely make it again. Thank you for the recipe.
Can I reheat this dish
Yes, you can reheat vegetable curry. The best way to reheat it is by using a stovetop or microwave. 🙂
Hello, can you do this in the slow cooker
Yes, you can definitely cook vegetable curry in a slow cooker. Slow cookers are great for making curries because they allow the flavours to develop and meld over a longer cooking time, resulting in a rich and flavourful dish. 🙂
Sorry Nabeela, how would you do it for the slow cooker please? 😊
Adapting your recipe for a slow cooker is quite simple, and it will allow you to enjoy the delicious flavours with minimal effort. Here’s how to modify your recipe for use in a slow cooker:
1. In a pan over medium heat, heat the oil until hot.
2. Add the vegetables, and sauté for 2-3 minutes.
3. Add the salt, spices, ginger, and garlic paste to the pan, and cook the spices for 4-5 minutes until the oil separates.
4. Remove the vegetables and spice mixture from the pan and transfer them to the slow cooker.
5. Add 300ml of water and mix everything well.
6. Set your slow cooker to low heat and cook for a few hours. The vegetables should be tender and the flavours well combined.
7. Towards the end, add the dried fenugreek leaves and chopped coriander to the slow cooker. Mix well to incorporate the herbs into the dish.
HOW MUCH GARLIC PASTE AND GINGER PASTE DO YOU NEED? IT JUST SAYS 1 OF EACH
Hi Kristy, it’s 1 tsp of each. Hope that helps 🙂
john all the family loved it
Thanks John,
You should cook for them more often 🙂
Had loads of vegetables to use up & this curry was perfect for that, easy to make & so tasty. Great receipe to feed a crowd.
Thanks,
I’m glad you enjoyed my recipe.
Excellent recipe loved this Vegetable Curry, I make it on a regular basis now.
Thanks,
I’m glad you enjoy my recipe 🙂