Winter in Australia calls for warm, hearty meals that not only satisfy your taste buds but also keep you cosy during the colder months, this vegetable curry fits the bill perfectly. Bursting with colourful vegetables and aromatic spices, this curry is not only delicious but also incredibly nutritious. It’s a fantastic way to incorporate a variety of veggies into your diet, making it a wholesome choice for you and your family.
While this recipe is a modern adaptation suited to everyone’s palates, its origins can be traced back to the Indian subcontinent. The combination of spices like cumin, coriander, turmeric, and garam masala is a hallmark of Indian cuisine. Curry itself is a British term for a dish cooked in a sauce with spices, so while this recipe draws inspiration from Indian flavours, it’s a contemporary interpretation of the modern Australian kitchen.
Moreover, this vegetable curry is easy on the wallet. Using seasonal vegetables ensures that the ingredients are both fresh and affordable. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is simple to follow and guarantees a flavoursome result every time.
Vegetable Curry Tips
- Use Seasonal Vegetables: Opt for vegetables that are in season to ensure the freshest and most cost-effective ingredients.
- Prep Ahead: Chop all your vegetables and have your spices measured out before you start cooking to streamline the process.
- Adjust Spices to Taste: Feel free to modify the amount of spices to suit your heat preference.
- Add Protein: For an extra boost of protein, add chickpeas or tofu to your curry.
- Make a Big Batch: This curry freezes well, so consider making a double batch to have easy meals ready to go.
- Serve with Various Sides: Pair your curry with rice, naan, or even quinoa for a complete meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon chilli powder (optional)
- 2 large potatoes, peeled and cubed into large pieces
- 2 medium carrots, sliced into rounds
- 1 red capsicum, medium chopped
- 1 medium zucchini, medium chopped
- 1 cup cauliflower, small florets
- 400g can diced tomatoes
- 400ml can of coconut milk
- 1 cup vegetable stock
- Salt and pepper to taste
- Fresh coriander or parsley, chopped (for garnish)
Directions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté until golden brown.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Add the ground cumin, ground coriander, turmeric, garam masala, and chilli powder (if using). Cook the spices for about 1 minute, stirring constantly to prevent burning.
- Add the cubed potatoes and carrots to the pot, stirring well to coat them with the spices. Cook for 5 minutes.
- Stir in the red capsicum, zucchini, and cauliflower florets. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.
- Pour in the diced tomatoes, coconut milk, and vegetable stock. Stir to combine all the ingredients.
- Bring the curry to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste. Garnish with fresh coriander before serving.
- If serving with rice, start cooking it around the same time you begin simmering the curry to ensure everything is ready at once.
Enjoy this hearty and warming vegetable curry during the chilly winter months. It’s a perfect dish for family dinners or even meal prepping for the week. The combination of vibrant vegetables and fragrant spices is sure to become a favourite in your household.
If you loved this recipe, be sure to explore more of our comforting curry dishes like Smooth Kofta Curry and Creamy Paneer. Happy cooking!
For more information on buying the right salt for you, we recommend you review the following: Salt.
