Mixed Vegetable Curry

This is a much lighter curry than my usual style, this is a fresh, light vegetable curry that is only mildly spiced and would work well as a side to a hotter curry. Not my favourite but it makes a nice change to do something different once in a while.

Serves 4


1 inch chunk of ginger, finely chopped
5 cloves of garlic, finely chopped
2 green chillies, chopped
1 onion, chopped
1 tablespoon of lemon juice
1/4 teaspoon of salt
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1/2 teaspoon of turmeric powder
Good pinch of methi
1/4 teaspoon of black pepper
1/4 teaspoon of salt
150g carrots cut into batons
100g peas
100g sweetcorn
200g broccoli florets
1 red pepper, diced
250ml water
1/2 tablespoon of rapeseed oil


  1. Blend together the ginger, garlic, chillies, onion, lemon juice and salt into a paste.
  2. Boil the carrot, peas and sweetcorn for 5 minutes then add the broccoli and red pepper and boil for another 5 minutes then drain.
  3. Heat the oil, add the onion etc. paste and a good pinch of methi and fry for 3 minutes stirring constantly.
  4. Add the spices and cook while stirring constantly for one minute.
  5. Add the vegetables, 250ml of boiling water, salt and pepper and cook for 5 minutes.

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