Quick & easy vegetable curry

Name: Quick & easy vegetable curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 3 tbsp groundnut or vegetable oil; 2 tsp grated fresh ginger; 2 garlic cloves, crushed; 1 green chilli, sliced; 2 tbsp biryani curry paste (we like Patak’s); 500g chopped mixed vegetables (such as cauliflower, sweet potato and green beans); 2 tomatoes, deseeded and chopped; 3 shallots, finely sliced; 400ml natural yogurt

Published: 13 Jul 18
Updated: 18 Mar 24

Test kitchen approved

This quick and easy vegetable curry with chilli and ginger will get your tastebuds racing. Swap the yogurt to coconut yogurt to make this recipe vegan.

Love a creamy curry? Then see our vegetable curry made with coconut milk.

Serves 4
Takes 10 minutes to make and 20 minutes to cook

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Ingredients

3 tbsp groundnut or vegetable oil
2 tsp grated fresh ginger
2 garlic cloves, crushed
1 green chilli, sliced
2 tbsp biryani curry paste (we like Patak’s)
500g chopped mixed vegetables (such as cauliflower, sweet potato and green beans)
2 tomatoes, deseeded and chopped
3 shallots, finely sliced
400ml natural yogurt

Method

Heat 2 tbsp oil in a pan and gently fry the ginger, garlic and chilli for a couple of minutes. Add the curry paste and cook for 1 minute, then add the mixed vegetables, tomatoes and a good splash of water. Cook for 10-12 minutes.
Meanwhile, heat the remaining groundnut or vegetable oil in a pan and fry the shallots until crispy.
Season the curry, add the yogurt and simmer for a further 5 minutes. Sprinkle the curry with the crispy shallots before serving with rice.

Recipe from January 2009 Issue

Nutrition

Nutrition: per serving

Calories: 304kcals
Fat: 16.7g (3.5g saturated)
Protein: 10.7g
Carbohydrates: 29.4g (18.6g sugars)
Salt: 0.6g

delicious. tips

Jazz up some basmati rice to go with the curry by mixing in some toasted cashew nuts and juicy sultanas just before serving.

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