We love this easy vegetable curry recipe, made with green beans, carrots and cauliflower. Mild enough for children to enjoy. Suitable for vegetarians.
R picked all the green beans out of this and ate them. He asked for more. Little R copied him and ate all of hers too. I am still in shock. This may have been a result of the no-snack revolution – my name for the so-obvious I never thought of it before effect of cutting down the kids’ snack intake. I’m by no means managing this every day but on this particular Saturday they hardly had any snacks and ate both meals very well. By bedtime I had a lovely full sense of satisfaction – like my children had actually eaten a balanced meal and got their five a day for once – or maybe that was just the curry in my belly.
Other vegetarian curry recipes
or some of my other curry recipes over on cookveggielicious.com
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How to make easy vegetable curry
You can use whatever vegetables you prefer for this dish. I like to use carrots, green beans and cauliflower. Fresh or frozen peas are a great addition as are potatoes. If you want to add some protein to this dish some paneer and/or a drained tin of chickpeas work perfectly.
The method that I usually use when making a vegetable curry like this for my kids is to cook the vegetables separately to the sauce. They prefer the vegetables to be quite soft so I usually steam them. However, some vegetables work really well roasted (for example this sweet potato and beetroot curry from my other blog Cook Veggielicious) so you could always give this a try – the cauliflower in particular would be delicious roasted.
This dish is vegan if you don’t use paneer and you use dairy free spread in place of butter.
Easy vegetable curry
- 3 large carrots peeled and sliced
- 170 g green beans
- 1/2 small cauliflower
- Sunflower oil
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- A thumb sized piece of ginger peeled and finely chopped
- 800 g tinned chopped tomatoes
- 1 tsp cumin seeds
- 1/4 tsp chilli powder or more to taste
- 1/2 tsp turmeric
- 1 tbsp garam masala
- 25 g butter or dairy free spread
Optional add ins
- 227 g paneer cubed
- 400 g tinned chickpeas drained
- 2 medium potatoes cubed and boiled
Steam or boil the vegetables until soft.
Heat the oil in a large, heavy based pan and add the cumin seeds. Fry for one minute over a medium heat. Add the onion and cook gently for around 10 minutes until soft, stirring often.
When soft stir in the ginger, garlic, chilli powder and turmeric and cook for a further few minutes making sure that the garlic doesn't start to burn.
Add the chopped tomatoes and simmer for five minutes. Add the garam masala and stir well. At this stage I add a few pieces of cooked carrot and cauliflower and mash them into the sauce to make sure that the kids get some of the veggies in their bodies - as I never know which bits they're going to eat.
Stir well then add the rest of the vegetables. This is the time to add the paneer and/or the chickpeas if using (take care with small children if adding chickpeas as they could potentially cause a choking risk). If the sauce looks a bit dry add a little water and stir well. Add the butter or spread and stir well.
This dish really benefits from sitting for a few hours, or even overnight, so making it in advance is a good idea. However, it's perfectly ready to eat now so cook some rice or flatbreads and tuck in. We had it on this occasion with rice, chapattis and yoghurt. Little R had a great time making the chapattis with me - obviously I did the hot stove part - but she loved kneading and rolling them out.
Recipe and photos updated in November 2018.