vegetable curry
Asian, Vegetable Dishes

Vegetable Curry


A simple vegetable curry for a mid week meal. Very mild curry without all the heaviness in a meal.



4 serves

Prep time

10 minutes

Cooking time

25 minutes


  • 2 Tbsp peanut oil

  • 1 large onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 2 Tbsp Massaman curry paste

  • 2 Tbsp tomato paste

  • 4 gourmet potatoes, peeled and cut into quarters

  • 2 cups pumpkin, cubed

  • 1 cup cauliflower florets

  • 1 medium sweet potato, peeled cut into quarters

  • 1 cup vegetable stock

  • 400 gram tin coconut cream

  • 1 Tbsp brown sugar

  • 2 cups green beans

  • 300 gram tin chickpeas, rinsed and drained


  • heat oil in a large heavy based pan with a lid. Add the onion and garlic and cook them over a gentle heat until the onion is soft. Add the curry paste and cook for 2 minutes. Stir in the tomato paste. Add the potatoes, pumpkin, sweet potato, cauli flower and toss to coat. Add the stock, coconut cream and brown sugar. Stir to combine.
  • Bring to the boil and then cover, simmering for 10 minutes or until
    the sweet potato and potato are tender. Remove the lid and add the green beans and chickpeas and simmer until the beans are just cooked.
    Season to taste. Serve with naan bread

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