Vegetable Masala Curry

vegetable masala curry

Curries like this vegetable masala curry make a really good base recipe, this one goes perfectly with brown rice or my indian spiced chicken. Now that the nights are getting longer and the weather is getting colder it is the perfect time to batch cook delicious, warming recipes like this curry. It also freezes well so you have a comforting, last minute meal ready in minutes. Once you have the base spices, which I use in a lot of my recipes, this recipe makes an affordable, effortless family meal.

I love adding dried spices to my meals as a combination of just a few can transform any meal, they also have endless health benefits! This recipe uses a few more spices than I would normally use but it definitely works. Paprika is definitely one of my favourite spices as it adds a beautiful red colour to any dish and has an amazing sweet flavour.

vegetable masala curry

Serves 3-4


Spice paste:

2 tbsp garlic infused olive oil

1 tsp garam masala

1 tsp ground coriander

2 tsp ground turmeric

1 tsp ground cumin

½ tsp cayenne pepper

1 tsp paprika

½ tbsp curry leaves, crushed

1 tsp ground ginger

1 tsp mustard seeds


1 red chilli

1 inch ginger, grated

1 aubergine

200g sweet potato, peeled

1 courgette

1 red pepper

100g broccoli

3 tbsp fresh chives, chopped

½ tbsp tamari

Juice of ½ a lemon

400ml coconut milk

400ml tinned tomatoes

1 tbsp fresh coriander, chopped


  • Toast the spices in a pan over a low heat for 20-30 seconds until fragrant
  • Stir in the garlic infused olive oil
  • Finely dice the chilli then add to the pan with the ginger and chives, turn the heat up to medium and fry for 2 minutes
  • Cut the courgette into half moons and the aubergine, sweet potato and pepper into 1 inch chunks
  • Add them to the pan with the coconut milk and tomatoes, bring to the boil, cover and simmer for 10 minutes
  • Cut the broccoli into small florets, add to the pan and cover for a further 10 minutes
  • Remove the lid and let the curry cook for another 5 minutes until the sauce has thickened
  • Stir in the tamari, lemon and fresh coriander before serving

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