Easy Vegetable Curry Recipe
This vegetable curry recipe is inspired by Mary Berry’s recipe in her Mary Berry’s Cookery Course – a recipe book that I would recommend. It is simple and wholesome and you can use what vegetables you have available or what is in season at the time of year you cook it. This is an alternatve to Jamie Oliver’s Vegetable Curry from his Ministry of Food book
The cost of the recipe depends on where you get your vegetables and what you use. Cauliflower is good in this and the price varies but try your local green grocer if you have one.
You will need roughly 750g / one and half pounds of vegetables in whatever mix you have. You just need to chop them into roughly the sime size bite size pieces. I used cauliflower, carrot, leek and potato.
A tin of chickpeas provides the protein and some good texture.
An easy and tasty low cost curry recipe that can be made at any time of year with seasonal vegetables. Make it as hot an dspicy as you like!
Garam Masala – Easy Spice
This curry is light in spices too using just garam masala and root ginger but I also added some turmeric because it good for you as well as adding flavour and also a pinch of chilli for a bit of heat.
Garam masala is a blend of indian spices inclusing cumin, coriander, ginger, cinnamon, pepper, cloves but of course it varies and it would seem there is no definitive blend. The original Mary Berry recipe asks for pineapple juice but I thought it would be cheaper and more fun to put a small tin of pineapple chunks in. This adds sweetness and flavour as well as texture
Serve With Rice
I served with brown basmati rice but you can use whatever rice you like. Brown rice is a little healthier having more fibre and is often a little cheaper than the whit eequivalent. ALternatively you could serve it with nan bread
Basmati rice cooks easily cooked in plenty of boiling water – for some rice cooking advice see How To Cook Rice
- 1 small or 1/2 large cauliflower
- 1 large carrot
- 1 large potato
- 1 large leek
- 2 tablespoons sunflower oil
- 1 onion peeled and sliced
- 1 inch root ginger
- 1 tablespoon garam masala
- 1 teaspoon tumeric
- 1 x 400g chopped tomatoes
- 1/2 teaspoon chilli powder
- 1 x400g chickpeas, drained
- 1 x 225g pineapple chunks + juice
- Chop the caulifllower into small florets
- Peel and dice the carrot
- Peel and dice the potatoes
- Slice the leek
- Heat the oil in a large frying pan
- Add the onion until soft
- Add the other vegetables along with the garlic and the spices and saute for a few minutes
- Add the chopped tomatoes and chickpeas
- Add the pineapple chunks and juice
- Add chilli powder if using
- Cook for about 20 minutes until the vegetables
If you like this recipe, you may want to subscribe to Penny’s Recipe’s newsletter and get the free Meal Plan – 7 family meals for under £30