Vegetable curry
A hearty, mildly spiced curry of potato, cauliflower, peas and spinach in a coconut-tomato sauce. Vegan and good for using up veg.
- Prep
- 20 mins
- Cook
- 35 mins
- Total
- 55 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Budget
Recipe: Vegetable curry
Vegetable curry
Ingredients
For the curry
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, grated
- 1 tbsp fresh ginger, grated
- 3 tbsp medium curry powder
- 1 tsp ground cumin
- 1 can chopped tomatoes, 400g
- 1 can coconut milk, 400ml
- 150ml water
- 400g potatoes, peeled, 2cm chunks
- 1 small cauliflower, in small florets
- 1 red pepper, chopped
- 150g frozen peas
- 100g baby spinach
- salt, to taste
- ½ lime, juiced
- fresh coriander, to serve
Kitchen kit
- Large saucepan with lid Search Amazon for large saucepan with lid
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Method
-
Step 1: Build the base
Heat the oil in a large pan and fry the onion for 8 minutes until soft. Add the garlic and ginger for 1 minute, then the curry powder and cumin for 1 minute more.
-
Step 2: Simmer the veg
Add the tomatoes, coconut milk, water and potatoes. Bring to the boil, cover and simmer for 10 minutes. Add the cauliflower and pepper and simmer, covered, for 10–12 minutes until everything is tender.
-
Step 3: Finish
Stir in the peas and spinach and cook for 2–3 minutes until the peas are hot and the spinach has wilted. Season with salt and lime juice, scatter with coriander and serve with rice.
Tips
- Any firm veg works: butternut squash, sweet potato, green beans or courgette (add courgette for the last 8 minutes).
- Curry powders vary in heat, so start with 2 tbsp if yours is hot.
- For a gluten-free curry, use a curry powder labelled gluten-free (some blends contain wheat flour).
Storing & reheating
Cool, cover and refrigerate within 2 hours; eat within 2 days; reheat once until steaming hot.
Freezing
Freeze for up to 3 months (the potato softens a little). Defrost in the fridge and reheat until piping hot.
Variations
- Add a drained 400g can of chickpeas for extra protein.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/vegetable-curry/ · Checked 17 October 2026
Questions people ask
Is this vegan?
Yes: every ingredient is plant-based. Serve with rice or vegan flatbreads.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Good Food: Easy vegetable curry (quantities, timings and temperatures compared) (bbcgoodfood.com)
- BBC Food: Easy vegetable curry (quantities, timings and temperatures compared) (bbc.co.uk)
- FSA: how to chill, freeze and defrost food safely (leftovers within 2 days) (gov.uk)
- FSA: food allergy and intolerance advice for consumers (gov.uk)
See other recipes that use the same kit on our kitchen kit pages.
