Vegetable Curry Recipe – Potatoes, Carrots & Indian Spices

Last Updated on 4 months by Neha Deshmukh

Vegetable Curry Recipe – Potatoes, Carrots & Indian Spices

Introduction

There’s just something so comforting about a warm, fragrant vegetable curry, isn’t there? This particular recipe is a real favourite in my family – it’s simple, packed with flavour, and a brilliant way to get your veggies in! I first made this when I was trying to recreate a dish my neighbour, aunty Priya, used to make, and after a few attempts, I think I’ve finally got it just right. It’s become a weekly staple, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This vegetable curry is a winner for so many reasons! It’s incredibly easy to make, perfect for a weeknight meal. It’s also wonderfully versatile – you can easily swap out the vegetables for whatever you have on hand. Plus, the blend of Indian spices creates a truly delicious and aromatic dish that’s both satisfying and healthy. It serves 3 people and takes only 25 minutes to cook!

Ingredients

Here’s what you’ll need to create this flavourful curry:

• 1 large carrot
• 1 large potato
• 2 baby marrows (zucchini)
• 2 tbsp olive oil
• 1 inch ginger, chopped
• 1 onion, minced
• ½ tsp turmeric powder
• ½ tsp chilli powder
• 1 tsp cumin powder
• 1 large tomato, minced
• 130 gm tomato paste
• 2 vegetable stock cubes
• Salt and pepper to taste
• Coriander leaves for garnishing

Ingredient Notes

Let’s talk spices! Turmeric isn’t just about colour; it has amazing health benefits and a lovely earthy flavour. Chilli powder adds a gentle warmth – feel free to adjust the amount to your liking. Cumin is the backbone of so many Indian dishes, giving it that signature aroma.

Now, about the veggies! Traditionally, you’ll find all sorts of vegetables in Indian curries. Cauliflower, peas, spinach, and even beans are common additions. Feel free to experiment! In South India, you might find coconut milk added for extra richness, while in North India, a dollop of yogurt is often stirred in at the end.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the carrot, potato, and baby marrows into sticks. Aim for roughly the same size so they cook evenly.
2. Heat the olive oil in a saucepan over medium heat. Add the chopped ginger and fry for about 2 minutes, until fragrant.
3. Add the minced onion and sauté until it turns translucent – this usually takes around 5 minutes. Patience is key here!
4. Now, stir in the turmeric powder, chilli powder, and cumin powder. Sauté for another minute, letting the spices bloom and release their aromas. This is where the magic happens!
5. Add the minced tomato and tomato paste. Cook until the oil starts to separate from the mixture – this indicates the spices are nicely cooked.
6. Add the chopped vegetables, 2 cups of water, and the vegetable stock cubes. Bring everything to a boil.
7. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes, or until the vegetables are tender. Give it a stir occasionally to prevent sticking.
8. Finally, season with salt and pepper to taste. Garnish with fresh coriander leaves before serving. Doesn’t it smell amazing?

Expert Tips

• Don’t be afraid to adjust the spices! Start with the amounts listed and add more to suit your preference.
• For a richer flavour, use homemade vegetable stock instead of stock cubes.
• If the curry becomes too thick, add a splash of water.
• A pinch of garam masala at the end adds a lovely finishing touch.

Variations

• My friend, Sarah, loves adding chickpeas to this curry for extra protein. It’s a great way to make it even more filling.
• For a creamier curry, stir in a tablespoon of coconut milk at the end.
• My family often adds a handful of spinach in the last few minutes of cooking.

Vegan Adaptation

This recipe is naturally vegan! Just double-check your vegetable stock cubes to ensure they don’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the chilli powder to ¼ tsp or omit it altogether.
• Medium: Use ½ tsp chilli powder as per the recipe.
• Hot: Add ¾ tsp – 1 tsp chilli powder, or add a pinch of cayenne pepper.

Festival Adaptations

This vegetable curry is a wonderful addition to a Navratri or Diwali feast! During Navratri, you can add potatoes and sweet potatoes. For Diwali, you could add paneer (Indian cheese) for a more festive touch.

Serving Suggestions

This curry is incredibly versatile! Serve it with:

• Steaming hot basmati rice
• Warm roti or naan bread
• As a side dish to grilled chicken or fish
• A dollop of plain yogurt for a cooling contrast

Storage Instructions

Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – store in a freezer-safe container for up to 2 months.

FAQs

(1) Can I use different vegetables in this curry?

Absolutely! Feel free to swap out the carrots, potatoes, and baby marrows for your favourite vegetables. Cauliflower, peas, beans, and spinach all work beautifully.

(2) What is the best type of oil to use for authentic flavour?

While olive oil works perfectly well, for a more authentic Indian flavour, try using mustard oil or ghee (clarified butter).

(3) How can I adjust the spice level of this curry?

Simply adjust the amount of chilli powder! Start with a small amount and add more to taste.

(4) Can this curry be made ahead of time?

Yes, you can! The flavours actually develop even more overnight. Just store it in the refrigerator and reheat gently before serving.

(5) What is the best way to serve this vegetable curry?

With a big bowl of fluffy rice and some warm naan, of course! A side of raita (yogurt dip) is also a lovely addition.

(6) Can I freeze leftover vegetable curry?

Definitely! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.