Vegetable Curry.

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My friend gave me this recipe, it’s not really a traditional curry, but the taste is epic and different, form common curries.

Takes around three hours to make, but it’s totally worth it.

For my curry i used whatever suitable vegetables, that i had in the fridge. I recommend you do the same, in case you have no veges at all, that you will have to shop.

The important thing is to separate the root vegetables (they go first) from the veges that grow on top of the ground.

Root vegetables take longer time to cook (potatoes, yams, carrots e.t.c)

Whilst the softer types of vegetables like broccoli, cauliflower, kohlrabi, e.t.c take shorter time.

I do like my curries hot (i mean with a lot of chili), but it’s to your liking.

You can also add a splash of red wine, i did not feel like it today.

After such a long cooking time, vegetables are not overcooked, but actually quite crunchy, and aroma in the kitchen is amazing.


Potatoes- 6 small quartered

Carrots- 2 cut in 2 cm chunks

Broccoli- 1 head separated in florets

Brussels sprouts- 300 g, halved

Onion- 1 big, diced

Ginger- 2 inches pieces, crushed

Garlic- 5 cloves, crushed

Paprika fresh- 1 long piece (it’s not hot if you want substitute for hit chilies)

Tomato paste- 3 table spoons

Canned tomatoes- 1 big can, crushed ( you can use fresh tomatoes same quantities)

Curry powder- 2 tea spoons

Curry leaves- 1 branch

Cumin seeds- 1/5 tea spoon


Salt, pepper.

Sour cream- to serve

Fresh coriander- to serve.


Put potatoes and carrots on a baking tray, sprinkle with oil, salt, pepper and stick to the oven for an hour at 200C.

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After one hour add Brussels sprouts and broccoli, add a little more salt and pepper and stir everything in and spread evenly.

Cook for 30 minuets at 180C.

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Heat oil in a pan, add cumin seed and curry leaves, when they stop popping, add onion.

In a blender, crush ginger, garlic and paprika to a smooth paste,

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add to an onion.( do not wash the blender)add can of tomatoes to a blender and crush to a smooth paste.

Keep on stirring all mixture really well.

Now add tomato paste and stir for a minuet , add curry powder and keep on stirring.

Add tomatoes incorporate all ingredients really well.

Take your veges out of the oven, transfer to an ovenproof dish, that has a lid, pore sauce over (don’t mix)

cover and let it cook for 45 min. at 160C. Take it out, give it a good stir, put back in the oven for 15 minuets and it’s done.

Serve with a dollop of a sour cream and fresh coriander. You can serve it with, rice, chapatis, polenta or else, but like it on it’s own.

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6 thoughts on “Vegetable Curry.

  1. This looks awesome. We just had chicken curry not too long ago. I love different cuisines, but usually rework them into my own. I find it hard to find the right ingredients when cooking recipes from different cuisines. Nice to be able to substitute and make it into something special.

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