Vegetable Curry
Vegetable curry is a one-pan dinner that makes good use of a few cupboard staples: potatoes, carrots, tinned chickpeas, a tin of coconut milk and a spoonful of curry powder. The potatoes simmer in coconut milk and stock until tender and the sauce turns creamy, then spinach goes in at the end for a fresh finish. It is vegan, serves four with rice and is on the table in 45 minutes.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Per serving
- 680kcal
Getting the sauce right in vegetable curry
The coconut milk and stock do the work here, so the sauce thickens as the potatoes cook and release a little starch. Use full-fat coconut milk for a creamy result, and keep the heat at a gentle simmer so the sauce stays smooth. Cook the curry powder in the pan with the onion for a minute first; this brings out its flavour rather than leaving it raw and dusty.
Frozen peas or cauliflower florets can go in at the same time as the chickpeas. A squeeze of lime juice and some chopped fresh coriander at the end lift the sauce nicely.
Preparing vegetable curry
Tap a time to start a timer.
- Soften the onion Heat the oil in a large, deep pan over a medium heat. Add the onion and cook for , stirring now and then, until soft and translucent.
- Add the spices Stir in the garlic, ginger and curry powder and cook for , stirring constantly. If the spices start to stick, add a splash of water.
- Simmer the vegetables Add the potatoes and carrots, then pour in the coconut milk and hot stock. Stir, bring to a gentle simmer, cover and cook for , stirring occasionally, until the potatoes are tender when pierced with a knife.
- Cook the rice About into the simmering, cook the rice in a covered saucepan according to the packet instructions (usually about ), then keep it covered.
- Finish the curry Stir in the chickpeas and spinach and cook for , until the spinach has wilted and the chickpeas are heated through. Season with the salt, and add more only if needed. Serve over the rice.
What to serve with vegetable curry
Rice is included in the ingredients and the nutrition figures above, but warm naan or chapatis work just as well. For a meat version that uses the same method, try chicken curry, and for another quick vegan dinner, tofu stir-fry is on the table in a similar time.
The curry tastes even better the next day, once the flavours have settled. Cool any leftover rice within an hour and keep it in the fridge for no more than a day.
Common problems and fixes for Vegetable Curry
- The sauce is too thin.
- Take off the lid and simmer for 5 minutes more, or mash a few pieces of potato against the side of the pan and stir them in to thicken it.
- The potatoes are still hard but the carrots are soft.
- The pieces were cut to different sizes. Cut potatoes to 2cm and carrots to 5mm slices, and give the potatoes a few extra minutes if needed before adding the spinach.
- The curry tastes flat.
- Add salt a pinch at a time, then finish with a squeeze of lime juice. Cook the curry powder for the full minute so its flavour comes through.
- The coconut milk has separated into oily streaks.
- Stir it well into the stock before it comes to the boil and keep to a gentle simmer rather than a hard boil.
Frequently asked questions about Vegetable Curry
Can I freeze vegetable curry?
Yes, for up to 3 months. Cool it quickly, freeze in portions and defrost in the fridge overnight. Potatoes soften slightly, but the flavour holds up well.
How long does vegetable curry keep in the fridge?
Up to 3 days in a covered container. Reheat it until steaming hot all the way through, adding a splash of water if the sauce has thickened.
Which vegetables can I use instead?
Sweet potato, cauliflower, butternut squash, peas and green beans all work. Add firm vegetables with the potatoes and soft ones, such as peas, in the last 5 minutes.
How can I make the curry hotter?
Add a chopped fresh chilli with the garlic, or use a hot curry powder. Stir in a pinch of chilli flakes at the end for more heat without changing the base.
How did you like the recipe?
4.8 / 5 · 50 ratings
