My Vegetable Curry

Usually, vegetables are a side dish for me. I like them served with my meal, but not actually as my meal. However, I had some friends coming over, one of whom is a vegetarian, and so I thought I’d create a curry that still tasted good, but had no meat or fish – a bit odd, but it might just work…

And as it happens, it turned out well. The flavour of the curry  was particularly good and I will be using it again.


  • 1 tsp cumin powder
  • 1.5 tsp coriander powder
  • 1 onion, chopped
  • 5 crushed peppercorns
  • 4 crushed cardamon pods
  • 1 tsp turmeric
  • 0.5 tsp fenugreek
  • 3 chopped or crushed garlic cloves
  • 1 tsp ginger powder
  • 0.5 tsp cinnamon powder
  • fresh chillies
  • 1 veg stock cube dissolved in 300ml of water
  • 800g chopped tomatoes
  • 0.5 tsp salt
  • 7 tbsp single cream
  • Your choice of fresh veg (I used new potatoes, cauliflower, peas, carrot, courgette and aubergine)
  • 1 handful of fresh coriander


  1. Fry the onion in ghee or oil for about four minutes
  2. Add the garlic and continue to fry for one minute
  3. Add the spices and peppercorns and fry for another minute
  4. Add the tomatoes, veg and salt  and dissolved stock
  5. Bring to the boil and simmer until the veg is cooked (you might want to add the peas and other softer veg later in the process)
  6. Stir in the cream and fresh coriander
  7. Serve with white basmati rice and soft, warm naan

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