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Vegetable curry

This recipe reminds us of home; it makes you feel warm and cosy inside without being super spicy. It's an easy, evergreen curry which is always a hit with all of our guests.


2 tbsp oil 1 brown onion, finely chopped 6-10 baby potatoes, peeled and chopped into 1-2cm2 pieces 1 large carrot, peeled and chopped into disks 5 cauliflower florets ½ red pepper ½ yellow pepper ½ green chilli, seeds removed and finely chopped 2 cloves garlic, minced 1 thumb-sized piece of ginger, peeled and finely chopped 1 tin chopped tomatoes 1 tablespoon paprika 2 tsp ground coriander 1 tbsp Schwartz Medium Curry Powder 450ml vegetable stock Method

  1. Heat the oil in a wok and add the onion and baby potatoes, cooking for 5 minutes until the onion becomes soft and the potatoes begin the brown.

  2. Add the carrot, cauliflower, and selection of peppers and cook for a further 3 minutes, adding more oil if necessary (you don’t want them to burn).

  3. Add in the green chilli, garlic and ginger and cook for a further 3 minutes, being careful not to brown the garlic.

  4. Add in the paprika, ground coriander and curry powder and ensure that the vegetables are fully coated.

  5. Pour in the tomatoes and vegetable stock and bring to the boil. Season to taste.

  6.  Cook for 20-30 minutes on a low-medium simmer until the liquid reduces.

  7. When you’re ready to serve, use some coconut paste (or milk if you can’t access any) and add to the curry to taste – if you’re more of a korma kind of person, add in a lot or it’ll be spicy!

  8. Enjoy with rice, couscous, a naan bread or even some home-made poppadoms!



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