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Easy Vegetable Curry

Sep 17, 2013
Dietary Consideration:
Recipe Type:

Curries are a great way of bringing diverse ingredients in a satisfyingly spicy whole.  This simple one is more Western than Eastern in that it takes a couple of shortcuts (curry powder, bullion cube, etc.)  along the way, but you'll enjoy the end product and the time you save making it. If you want to make it more rich and filling, you can add some plain yogurt or a can of coconut milk. Serve over basmati rice or eat it as a thick soup. 


  • 1 tablespoon clarified butter or peanut oil
  • 1 onion, chopped
  • 2 cloves crushed garlic
  • 2 1/2 tablespoons curry powder
  • 2 tablespoons tomato paste
  • 1 cube vegetable bouillon
  • 1-2 pounds of assorted, finely chopped vegetables (cauliflower, green beans, tomatoes, carrots, okra, squash, etc)
  • 2 cups water
  • salt and pepper to taste
  • 2 tablespoons chopped fresh cilantro
  • 1 cup of plain yogurt or 1 can of coconut milk (optional)


  1. In a large saucepan over medium heat, saute onion and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
  2. Stir in mixed vegetables, water, vegetable bouillon cube, salt and pepper to taste. Simmer approximately 30-40 minutes until vegetables are soft, adding water, if needed, to achieve desired consistency.
  3. Sprinkle with fresh cilantro prior to serving.
The yoghurt option is an attractive one when You live in dairy country. It does give me ideas; thx for that! In my "whatever curry" I use to fry my chopped up whatever with curry powder and then simmer-boil it in coconut milk to the desired finish.Now I might try using cream!
This is a great recipe. Very close to the way I make mine. I leave out the dairy, but add a cup of grated in coconut country. I saute my onions and garlic in water instead of oil. Before enjoy my curry i add a tablespoon of oil.
Great recipe especially for my hubby. He loves curry sooo much

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