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.
If you’re looking to save money across pantry items such as nuts, seeds, rice and much more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and delivered to my door), click HERE to take a look. Their brown basmati is divine and organic cashew nuts super cheap.
Indian Vegetable Curry
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Serves: 4
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 ghee -butter or coconut oil
- 1 onion/s (medium) peeled and diced
- 2 clove/s garlic -peeled and diced
- 2 cm ginger root -peeled and finely chopped
- 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 mls 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
- 1 cup baby spinach
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.
- 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).
- 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.
Lexie says
Yumm! Can’t wait to try this…
Lexie x
Georgia Harding says
Enjoy Lexi G x
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?
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
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!
Natalia Garcia Omac says
This sounds delicious off to cook for the family. Thank you
Kelly says
I can’t include nuts, would you suggest leave them out or have you a substitution that works?
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
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!
Georgia Harding says
Glad you enjoyed it Jenny – love your interpretation with the Brazil nuts, thanks for sharing G x
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!).
Georgia Harding says
Yay – love hearing that kids are liking curry. Such a fantastic, nourishing taste to develop in little ones G x
Sarah says
Hi there, could you freeze this curry
Georgia Harding says
SO sorry for the late reply Sarah, I have been on holiday. Yes, this freezes really well, enjoy G x
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.
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
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! ?
Georgia Harding says
Glad you enjoyed Cherrylussh – yes it is super versatile for sure. You’re very welcome G x
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?
Georgia Harding says
Sure, I’d estimate a can. Enjoy G x
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?
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
Kate says
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 🙂
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
Elaine says
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!
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
Anna Anderson says
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!
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
Marianne Sparks says
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.
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
Georgia Harding says
Your’e welcome Debra, thrilled you both enjoyed it. G x
Sui says
Kids loved this curry!
Georgia Harding says
Thanks Sui, thrilled they enjoyed it (and thanks for the 5 star rating too) G x
sue says
Made this last night and loved it…thankyou!
Kirsten says
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.
Georgia Harding says
So glad you enjoyed it Kirsten, thanks for the 5🌟s too G x
Georgie S says
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
Georgia Harding says
Oh yay Georgie, so glad they enjoyed it and thanks for the 5🌟 rating too G x
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
Georgia Harding says
You’re very welcome Shirley, so glad you both enjoyed it G x
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.
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
Sarah says
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!
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
Nicole says
Thank you for inspiring and sharing 😊
Georgia Harding says
You’re so welcome, enjoy G x
Kelly says
Absolutely amazing!!!!!!!
Georgia Harding says
So glad you loved it Kelly, cheers for the 5🌟s too G x