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Indian Vegetable Curry

July 22, 2015 | Freezable Meals, Make-ahead Meals, Vegetarian

Indian veggie curry

So this is a very basic, mild Indian vegetable curry sauce that I often whip up for a quick meal that is guaranteed to please my family. It is very versatile so even though my main recipe is vegetarian, feel free to add in meat or legumes (see recipe variations). You can also freeze batches of the sauce for a quick curry another time.

Health benefits

Anything with this many veggies is just good! Coupled with so many wonderful anti-inflammatories, digestion and immune supporting spices; protein and essential fatty-acid rich cashew nuts, this is not only really delicious but supports optimal health and healing.

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Indian Vegetable Curry

Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Serves: 4
Indian veggie curry
ADD TO FAVORITESADDED TO FAVORITES
4.78 from 45 votes
This Indian Vegetable Curry really easy to make, mild curry that the whole family will love. It's also super versatile so you can adapt it to suit your taste. 

Ingredients

  • 1 tbsp butter, ghee or coconut oil
  • 1 onion/s (medium) peeled and diced
  • 2 clove/s garlic -peeled and diced
  • 1 tsp ginger root -peeled and finely grated
  • 1 tbsp fennel seeds
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 150 g raw cashew nuts (1 cup)
  • 5 vine ripened tomatoe/s -roughly chopped
  • Sea salt and freshly ground black pepper -to taste
  • 250 g full-fat natural yoghurt (1 cup)
  • 180 ml water (¾ cup)

Vegetables I used - see note below

  • 1 sweet potato/s (small)
  • 1 carrot/s (large)
  • 1 red capsicum/s
  • ½ cauliflower
  • ½ broccoli
  • 30 g baby spinach (1 cup)

Serve

  • Rice, quinoa or cauliflower rice (to serve)
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Method

Note

  • You can chose any vegetables you like with this curry. Try to cut your root vegetables to roughly the same size and group vegetables into approx. cook times. So in this case, the carrot and sweet potato will take the longest so I add them to the sauce first, followed by the red capsicum, cauliflower, broccoli and lastly, I stir in the spinach to wilt. The cook time will depend on the size you have cut your vegetables. I like a fairly chunky curry, which is easier to cut up but takes a bit longer to cook than if you cut the vegetables smaller. Your call.
  • In a large, deep pan, melt the ghee, butter or coconut oil and sauté the onion, garlic, ginger and spices over a low heat unit the onion is just starting to become opaque and the spices smell amazing.
  • Transfer this to a blender or food processor with the cashews, tomatoes, sea salt, yoghurt and water and blend until it is smooth.
  • Add it back to the pan you cooked the onions and spices in (no need to wash it), add your vegetables in stages (see the note above), and simmer with the lid on (it will spit), stirring frequently until the vegetables are cooked to your liking. Taste and season again (salt is really important to bring the flavour of the spices out so make sure you season well).
  • My curry takes approx. 15 minutes for the root vegetables and another 5-10mintes for the quick cooking veggies (broccoli, cauliflower and capsicum). Always add leafy greens (baby spinach/coriander) at the very end once you have turned off the heat.
  • Another way to cook this curry is to steam (or roast) the vegetables and just mix through the sauce (which has simmered 10-15 minutes to build flavour).

Thermomix Method

  • Place your onion, garlic and ginger (also fresh turmeric if using) in your TMX and process 3 seconds, speed 6. Scrap the sides. Add the fennel seeds, cumin, turmeric powder, coriander seeds and garam masala and ghee, butter or coconut oil and sauté 3 minutes, temp 100, speed 1.
  • Add the cashew nuts, sea salt and tomatoes and blend 20 seconds, speed 7.
  • Add the yoghurt and water and blend 1 minute, speed 8.
  • At this point, you can choose to cook your curry in a stove-top pot (point 3 above), or continue in your TMX. Personally, I like to finish this in a pot as I find the vegetables stay more intact than cooking it in the TMX. See the note above re-cook time. If you do choose to cook your vegetables in the TMX, make sure the blade is on reverse and cook at temp 100, speed 1 (cook times will vary as explained above).
  • Taste and season again (salt is really important to bring the flavour of the spices out so make sure you season well).
  • If you are using the steamed method (point 5 above), cook for 10 minutes, temp 100, speed 3 before pouring over your vegetables.

Serve

  • This is lovely served with brown basmati, quinoa or cauliflower rice.
  • Leftovers are great for breakfast with a poached egg.

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

  • Store in an airtight container in the fridge.
  • Can also be frozen (either the sauce alone or with the vegetables).

Variations

Dairy-free and vegan

Sub the yoghurt with coconut milk.

Onion-free

Replace the onion with a small bulb of diced fennel.

Garlic-free

Increase the ginger to a 4cm piece to replace the garlic.

Add a legume

Feel free to add in cooked chickpeas or lentils.

Add meat

You could also add meat to this curry sauce – I’d suggest it’s best suited to chicken or fish.

Make it spicy

Add dried chilli flakes at part one of the method. Or, serve with fresh or dried chilli so everyone can control their own heat (this is what we do).
 
 

Hope you enjoy this very versatile curry. Love to hear how you like it or post a question in the comments below.

Course: Main Course
Cuisine: Indian

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Category: Freezable Meals, Make-ahead Meals, Vegetarian Tags: coconutfree, cornfree, curry, dairyfree, eggfree, familyfood, garlicfree, glutenfree, grainfree, indian, legumefree, lowfructose, lowsugar, onionfree, seafoodfree, sesamefree, soyfree, thermomix, vegetables, vegetarian, wheatfree, yeastfree

Reader Interactions

56 Comments

Post a comment
  1. Lexie says

    Yumm! Can’t wait to try this…

    Lexie x

    July 24, 2015
    Reply
    • Georgia Harding says

      Enjoy Lexi G x

      July 24, 2015
      Reply
  2. hanvee says

    Sounds fantastic Georgia! I’ve recently introduced my kids to Korma via a store bought paste but keen to do my own – in fact I was thinking Korma tonight but I’ve got everything to make this so might give it a go! Just thinking about hiding the pumpkin and sweet potato as my kids aren’t fans – how much do you think it would effect the flavour of the sauce if I blended them up with the sauce once they were cooked?

    July 24, 2015
    Reply
    • Georgia Harding says

      You could just leave it out, but I think a small amount blended through shouldn’t change the flavour too much. This is the perfect curry to introduce Indian flavours to kids (also my chicken almond curry) is a real hit with kids https://wellnourished.com.au/chicken-and-almond-curry/. Hope you all enjoy it G x

      July 24, 2015
      Reply
      • hanvee says

        I could but I’m trying to up the variety they eat. They do eat sweet potato sometimes but not pumpkin ever! I’ll check out the other one too thanks!

        July 24, 2015
        Reply
  3. Natalia Garcia Omac says

    This sounds delicious off to cook for the family. Thank you

    July 24, 2015
    Reply
  4. Kelly says

    I can’t include nuts, would you suggest leave them out or have you a substitution that works?

    July 26, 2015
    Reply
    • Georgia Harding says

      Kelly if you leave them out it won’t be so thick (so you wouldn’t need to add the water). The only substitution I’d consider is toasted sunflower seeds,though the flavour will be slightly different. G x

      July 26, 2015
      Reply
  5. Jenny says

    Lovely meal! I didn’t have cashews so used Brazil nuts, and cooked some diced chicken breast in the pan before returning the sauce. Will definitely cook again. Yum!

    August 6, 2015
    Reply
    • Georgia Harding says

      Glad you enjoyed it Jenny – love your interpretation with the Brazil nuts, thanks for sharing G x

      August 24, 2015
      Reply
  6. Kerri says

    Yum this meal is seriously divine!! So excited to find a ‘meat free’ meal that my family loves as well (including our two little ones!).

    November 7, 2015
    Reply
    • Georgia Harding says

      Yay – love hearing that kids are liking curry. Such a fantastic, nourishing taste to develop in little ones G x

      November 8, 2015
      Reply
  7. Sarah says

    Hi there, could you freeze this curry

    January 4, 2016
    Reply
    • Georgia Harding says

      SO sorry for the late reply Sarah, I have been on holiday. Yes, this freezes really well, enjoy G x

      January 9, 2016
      Reply
  8. Suzanne says

    I have made this recipe so many times + each time I think I must thank you for it. It has become a weekly staple in our house. I’m lucky enough to have a Thermomix so I make a double batch to step 2 then take half out, blend the coconut cream + water for one half + then do the same again. I freeze half + the other goes straight into a saucepan with a ton of veggies, whatever is in the fridge/freezer. It is just so versatile. My cousin was having a hard time finding things she could eat after having her second baby who reacted to all things allium, dairy etc etc. So I made a batch of this for her leaving out the garlic + onions + she absolutely loved it. It was still really tasty because of all the spices. So finally, THANK you so much.

    February 19, 2016
    Reply
    • Georgia Harding says

      You’re very welcome. Thrilled you and your friend are enjoying it. It is such a versatile curry sauce for sure G x

      February 21, 2016
      Reply
  9. Cherrylussh says

    OMG, Georgia. I have just today made the sauce for the first time (with my own tweaks, I must admit ?). It is absolutely beautiful and I can’t wait to mix with with veggies, or seafood, or chicken – so versatile and so incredibly delicious. Thank you so much for your wonderful, healthy inspiration! ?

    March 30, 2016
    Reply
    • Georgia Harding says

      Glad you enjoyed Cherrylussh – yes it is super versatile for sure. You’re very welcome G x

      April 4, 2016
      Reply
  10. Sharon says

    Hi Georgia, This recipe looks so lovely, I’m going to attempt a version of it today. Could you use canned tomatoes in place of fresh? If so, how much?

    October 12, 2016
    Reply
    • Georgia Harding says

      Sure, I’d estimate a can. Enjoy G x

      October 12, 2016
      Reply
  11. Danielle says

    Hi! This looks very yummy! I was thinking of doubling in & putting it in the slow cooker…
    I thought I would do the 1st method with my TMX then pop it in for 6hrs..
    Would that work?

    May 16, 2017
    Reply
    • Georgia Harding says

      Hi Danielle. It’s a very fast cooking curry – personally I find anything but root veggies awful in a slow cooker (scarred by too many overcooked vegetables as a kid – lol). Once the sauce is made it is literally a 15-20 minute cook. But by all means try and let me know G x

      May 16, 2017
      Reply
  12. Kate says

    5 stars
    I’ve made this many times and my favourite way to cook it is to roast the veggies while the sauce is cooking. It’s quicker this way as everything is ready together and roasting the veg adds extra flavour. Thanks for a great recipe 🙂

    October 14, 2017
    Reply
    • Georgia Harding says

      Brilliant Kate – so pleased you love it and thanks so much for the rating/comment and your time saving tip, love it G xx

      October 15, 2017
      Reply
  13. Elaine says

    5 stars
    Made this tonight and it was delicious! Was worried the lack of meat would bother hubby but he didn’t complain and we all really enjoyed it, even my 4yo! I roasted the vegetables and used almonds instead of cashews as that’s what I had and it seemed to work well. Thanks again for a great recipe!

    October 15, 2017
    Reply
    • Georgia Harding says

      Very welcome Elaine – thrilled you enjoyed it and great to know the almonds are a good substitution too. Thanks for your comment and star rating G x

      October 17, 2017
      Reply
  14. Anna Anderson says

    5 stars
    This is SO delicious! I cooked this earlier in the week and put it in a slow oven to cook so was ready when we came home from afternoon activities. The yoghurt had curdled a little but nothing a little stir couldn’t resolve. The texture was quite thick given the slow cook so we served with extra greek yoghurt and some home-made mango chutney. Was absolutely delicious and very generous. It served 4 adults and 3 kids plus I’ve had leftovers for lunch twice now.

    Thank you!

    March 9, 2018
    Reply
    • Georgia Harding says

      So thrilled you loved it and great to know it does well in the slow cooker. Appreciate your comment and rating Anna, Cheers G x

      March 12, 2018
      Reply
  15. Marianne Sparks says

    5 stars
    Thanks for the recipe. I needed a vegetable curry I could dehydrate for hiking so have used this recipe, using coconut milk instead of yoghurt. Looks fantastic and smells amazing in the dehydrator.

    June 1, 2018
    Reply
  16. Debra says

    had this tonight with steamed vegetables I used coconut cream in place of the yoghurt and added a couple of chillies both hubby and I really enjoyed it I have pleny of sauce left so will freeze it for another time
    Thanx for such a yummy recipe

    September 5, 2018
    Reply
    • Georgia Harding says

      Your’e welcome Debra, thrilled you both enjoyed it. G x

      September 7, 2018
      Reply
  17. Sui says

    5 stars
    Kids loved this curry!

    October 18, 2018
    Reply
    • Georgia Harding says

      Thanks Sui, thrilled they enjoyed it (and thanks for the 5 star rating too) G x

      October 19, 2018
      Reply
  18. sue says

    5 stars
    Made this last night and loved it…thankyou!

    March 22, 2019
    Reply
  19. Kirsten says

    5 stars
    Made this on the weekend. Was very tasty so will be definitely making again. We did roast the veggies – sweet potato, pumpkin & capsicum. Added broccoli at the end of cooking.

    April 22, 2019
    Reply
    • Georgia Harding says

      So glad you enjoyed it Kirsten, thanks for the 5?s too G x

      April 23, 2019
      Reply
  20. Georgie S says

    5 stars
    I can’t believe I have not made this one before. I was pleasantly surprised that both kids enjoyed this (they usually have opposite tastes). I served it with basmati rice and natural yoghurt. Another winner, and perfect for meat free Monday! Thank you

    May 6, 2019
    Reply
    • Georgia Harding says

      Oh yay Georgie, so glad they enjoyed it and thanks for the 5? rating too G x

      May 7, 2019
      Reply
  21. Shirley O’Sullivan says

    I made this last night and it was absolutely wonderful. You could taste each individual vegetable even through the taste of the curry, my family loved it. I added a chilli to mine but separated this for my daughter who does not like spicey food and she loved it too. Thanks Georgia for the great vegetarian recipes x

    July 21, 2019
    Reply
    • Georgia Harding says

      You’re very welcome Shirley, so glad you both enjoyed it G x

      July 22, 2019
      Reply
  22. Dayna says

    This sounds lovely. I was just wondering if anyone has a suggestion for substituting fennel seeds? I currently don’t have any. Could I just leave them out? I am a novice at Indian cooking.

    August 19, 2019
    Reply
    • Georgia Harding says

      Hi Dayna, you can certainly leave out. There are enough spices in the mix for them not to be too missed. Enjoy G x

      August 22, 2019
      Reply
  23. Sarah says

    5 stars
    Delicious curry – my whole family love! My 10 month old baby girl and 3 and 7 year old boys and my husband!

    Served with brown rice, home made paneer and my husbands freshly caught snapper.

    Only change – I cook everything and then blend it and stir through chickpeas at the end. That way my 7 year (still struggles with texture of cooked vegetables) eats it all without picking through.

    Thank you very much; please keep creating and sharing your delicious and healthy family meals!

    November 10, 2019
    Reply
    • Georgia Harding says

      So glad you and family enjoyed it Sarah. Thanks for sharing your variations too (and for rating the recipe too) G x

      November 11, 2019
      Reply
  24. Nicole says

    Thank you for inspiring and sharing ?

    May 5, 2020
    Reply
    • Georgia Harding says

      You’re so welcome, enjoy G x

      May 7, 2020
      Reply
  25. Kelly says

    5 stars
    Absolutely amazing!!!!!!!

    May 7, 2020
    Reply
    • Georgia Harding says

      So glad you loved it Kelly, cheers for the 5?s too G x

      May 7, 2020
      Reply
  26. Ray says

    5 stars
    Hi there!

    I didn’t have any yogurt, so I substituted with a bit more water, reduced the cashews, didn’t have much veg, threw in some lentils – doesnt look like I followed the recipe much but I’m here especially to let you know this recipe tasted absolutely devine and oh so comforting! We just had It with some basmathi (one of those busy days, no time for anything else!)

    Thank you for sharing, this recipe has been bookmarked!

    September 29, 2020
    Reply
    • Georgia Harding says

      So glad you enjoyed it Ray and cheers for sharing your variations- that’s the best thing about it is it’s really adaptable. Appreciate your feedback G ☺️

      September 30, 2020
      Reply
  27. Amy Heseltine says

    3 stars
    I used the thermo for the entire thing. We didn’t love this unfortunately. It tasted bland. The veggies took forever to cook. Around 50 minutes total in thermo at 100, speed 1, reverse. They were not largely chopped; about 3cm pieces.
    I swapped dairy yoghurt for coconut yoghurt. I also added chickpeas. The fennel taste was very strong.

    May 3, 2021
    Reply
    • Georgia Harding says

      Ah such a shame Amy, this curry is generally pretty popular, but as the saying goes, can’t please everyone. I wonder if you added enough salt. I find all curries need a fair bit of sea salt for the flavours to develop. It’s also strange that the veggies took so long to cook. My TMX generally cooks veggies pretty quick in general

      May 7, 2021
      Reply
  28. Pam says

    Oh my! This curry is delicious. Used coconut cream instead of yoghurt. Cooked some chicken on the side for the meat eaters. So so good. This will be one I cook again and again. Thank you!

    January 23, 2022
    Reply
    • Well Nourished Team says

      So glad you enjoyed Pam, it does work so well with the coconut cream also!

      January 25, 2022
      Reply
  29. Luci Wilmington says

    5 stars
    This curry was such a pleasant surprise! Cooked the whole meal in the thermi, put way too many veg in as per usual (strayed from recipe 🤣)! Took longer to cook because I overloaded it 🤭. But sooo delicious and simple! Again the fussiest of the family loved it 👏🏻. Leftovers were even better. Will be added to the regular meal list! I don’t think we’ve had a fail on any of the meat free dinners so far with WN. Winning!

    April 20, 2022
    Reply
    • Well Nourished Team says

      Hi Luci! Sounds like the extra veges was a hit regardless, so happy to enjoyed it 😊

      April 22, 2022
      Reply

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