Vegetable Curry

This is a great recipe, a curry that non veggies would enjoy. So often the “vegetable curry” is an apology, an excuse to keep the vegetarians happy. This isn’t. It’s great. It’s the delicious blend of spices and coconut milk that make this a very tasty concoction. Ooh I could hug a tree.



  • 4 tbsp ghee
  • 2 large onions
  • 3 tsp Garam Masala
  • 1 tsp Turmeric
  • 1 tsp Cumin seeds
  • 15 Curry leaves
  • 200g Aubergines
  • 500g Sweet potatoes
  • 4 Garlic cloves finely chopped
  • 1 thumb sized piece of ginger finely chopped
  • 3 fresh green chillies (adjust quantities to taste)
  • 1 tin of tomatoes
  • 100ml coconut milk
  • 300ml veg stock made from vegetable or herb infused stockpots or cubes
  • 2 tsp sugar
  • 2 large carrots diced
  • 1/2 small cauliflower
  • 200g mushrooms
  • 100g peas
  • 1 large handful of Coriander (chopped)
  • Salt and pepper to taste


  1. In a large pan, heat the ghee, add the onion and sweat until translucent. Add the Garam Masala, Turmeric, Cumin and Curry leaves. And cook for two minutes.

  2. Add Aubergines, Sweet Potatoes, Garlic, Ginger and the whole chillies. Leave them whole so you can fish them out at the end, or indeed eat them if you are feeling daft. Cook for five minutes stirring continuously to coat the veg in the spices.

  3. Add the Carrots, stock and tinned Tomatoes, coconut milk and sugar. Cover and cook for a further fifteen to twenty minutes stirring frequently. When the potatoes are nearly cooked add the cauliflower and mushroom. Cook for a further twelve to fifteen minutes. Then add the peas and cook for a further two minutes. Check the seasoning and garnish with the chopped Coriander.

  4. Serve.