The first time I attempted this vegetable curry I got one of the best compliments I could have hoped for from a vegetarian, that I could cook for her any time. You can turn my Chicken Curry recipe into a vegetable curry very easily by changing a few things. The method is basically the same with a few tweaks as shown below. For the ingredients, you only need to substitute the chicken and the stock for the list below, the spice mix and everything else is the same.
- Instead of chicken (where possible use fresh or frozen vegetables)
- Instead of Chicken Stock
- Put the potatoes in a pan, add a little salt and bring to the boil
- You only need to par-boil the potatoes as they’ll continue to cook with the rest of the ingredients.
- When they’re turning soft on the outside take them off the heat and drain.
- Continue with the Chicken Curry recipe and fry off the onion, garlic and a small amount of spice
- Next add your pepper and mushrooms and soften them in the pan, then add the rest of your spices
- Add the cauliflower, potato, peas and all the beans and mix in well with the spices
- Fry for another minute then add the tomatoes and the stock
- Continue as per the Chicken Curry recipe and reduce for 20 to 30 minutes, adjust the heat of the curry to taste and serve.
There was only one problem I had following the meal and that was the once grey plastic slotted serving spoon I had used turned a very distinct green. I suspect that is because some of the tinned vegetables I’d used had additional colouring in them and the colour that had been added came out in the cooking. I’ve not had the same problem since and 20 years on the colour is just about returning to normal on the slotted spoon.