How To Make Vegetable Curry

How To Make Vegetable Curry

How To Make Vegetable Curry:

Vegetable curry is delicious. I love a curry and particularly love a vegetable curry. Most people do. It is a lot easier than you think to make your own curry.

There are a lot of different ways of making a curry and there are so many different types. Today I am showing you one that I make sometimes that people love.

Of course you can add some meat to it but I love having a vegetable curry so I thought I would share it with you.

Having a vegetable curry is a nice alternative to having a meat based dinner. You don’t have to be a vegetarian to enjoy this vegetable curry.

Personally I try to vary my dinner menu throughout the week to include some meat and some vegetarian dishes. Not only is this giving you variety but it is good for us to not be having meat every day.

A vegetable curry can be so easily adapted to suit your personal taste. Any vegetables can be used. With this vegetable curry recipe I have made suggestions but of course you can change it to incorporate your favourites.

For more dinner ideas browse through the main courses blogs and if you fancy a pudding check out the dessert blogs. We also have some great snacks, soup and starter recipe blogs too for you to check out. Enjoy browsing and have fun trying out new recipes.

4 – 6 people


Great For:
dinner or lunch


Cooking Time:
30 – 40 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 2 onions
  • 160g broccoli
  • 160g cauliflower
  • ½ red pepper
  • 80g sugar snap peas
  • 80g green beans
  • 180g carrot
  • 200g peas
  • 200g fresh tomatoes
  • 40g Ghee (or butter)
  • 2 – 3 large heaped tbsp curry paste
  • 1 – 2 tsp tandoori masala curry powder
  • 1 tin of chopped tomatoes
  • 4 tsp coriander
  • 250ml fresh cream
  • 1 can of chick peas
  • 1 tsp brown sugar
  • ¾ cup of rice per person

Vegetable Curry – Method & Instructions

Preparing the vegetables for the Vegetable Curry

With the onion you want to cut in half from route end to the other end then peel it. Cut the onion from end to end into three parts so you have tear shaped onions. Check the video for clarification if you are not sure. Or you can just dice them but I think it is nice with big pieces of onion.

Pull the broccoli apart so you have nice chunky bits.

Cut the cauliflower into sizable chunks.

Chop the red pepper in half, take out the seeds and cut any white bits off. Then cut into either long strips or dice into large pieces.

Trim the edges of the sugar snap peas and leave them whole.

Again trim the ends of the green beans and then cut them in half.

Peel the carrots. Chop off and discard both ends. Cut the carrots into round circles.

If using fresh peas from the garden, then shell the peas and put to one side. Or if using frozen peas just have them ready.

Dice the fresh tomatoes into small pieces.

Steam the vegetables preferably. If you don’t have a steamer them either fry in a wok or boil. Cook the carrots for 5 minutes longer than all the other vegetables. Don’t cook the tomatoes yet. They will be used a bit later for the vegetable curry sauce.

How To Make the Sauce for the Vegetable Curry

You can make the sauce while the vegetables are cooking. Once the vegetables are cooked just leave them to one side ready to add to your vegetable curry sauce.

Melt the Ghee. As an alternative you can just use normal butter or coconut oil or olive oil.

To the melted Ghee add the curry paste. It doesn’t really matter which one. Although Madras curry paste is the one I used for this vegetable curry recipe. Of course you can make your own paste and I will show you how on a future video but it is perfectly fine to use a curry paste from a jar.

Add in the tandoori curry powder or any other curry powder of your choice if you can’t get this particular one.

Stir in the fresh tomatoes.

Pour in a tin of chopped tomatoes.

Let this cook for 10 – 15 minutes, stirring occasionally.

One tip I would give is use a deep pot as it can splash.

Then to the sauce add the coriander.

If you wanted to you can liquidise this part of the vegetable curry sauce but I personally don’t.

Turn the heat off as you now pour in the fresh cream. If you didn’t want to use cream then use an extra tin of tomato sauce instead and maybe some yoghurt.

This is now the time to cook your rice as per packets instructions.

Into the vegetable curry sauce add the chickpeas. But first drain the chickpeas and rinse with water.

To the sauce add the brown sugar.

Transfer the vegetable curry sauce into a very large pot and add all your vegetables, stirring all the vegetables into the sauce.

Serve the rice onto a plate and make a well in the middle and dish up your vegetable curry into the well of the rice.

A wonderful accompaniment to this tasty vegetable curry is naan bread. I will show you how to make some naan bread in next week’s YouTube video and Lifestyle With Sharon blog.

Happy cooking and enjoy your homemade vegetable curry.


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