Indian Style Vegetable Curry

  • Serves: 8
  • Prep time: 60 mins

Indian Style Vegetable Curry Ingredients

  • 50g of veggie or light olive oil
  • 2 medium sized onions
  • Cauliflower
  • Peas
  • Carrots
  • Red capsicum
  • Plus any other vegetable you like!
  • 5 cloves garlic
  • Brown mustard seeds
  • Fenugreek seeds
  • 5 cloves
  • 5 cardamom pods
  • 1 cinnamon stick
  • 5 x kaffir lime leaves
  • Indian curry mix
  • 500ml passata
  • 250ml red wine
  • 400g coconut cream
  • 200ml thickened cream
  • Tap water to add if/when necessary
  • Coriander to garnish
  • Salt to taste
  • Brown (or raw) sugar to taste
  • Naan or roti to serve on the side


Step 1

Throw in some finely chopped onions with some veggie or light olive oil into a large frying pan to sauté – low to medium heat.

Step 2

When translucent, throw in about 5 crushed cardamom pods, 5 cloves, half a teaspoon of brown mustard seeds, half a teaspoon of fenugreek seeds, 1 cinnamon stick and some crushed garlic. Stir until the smells start filling the kitchen.

Step 3

Add the Indian curry mix and stir fully in. For the Indian curry mix, you can use a good pre-mixed curry powder such as Spice of India which is a good brand and readily available from supermarkets or you can make it from scratch mixing in each spice in the blend.

Step 4

A few minutes later pour in about 500ml of tomato passata. Stir all the contents in the pan until dehydrated.

Step 5

Then throw in 250ml of red wine and about 150ml water and dehydrate again.

Step 6

Put on low heat, add in about 400ml of coconut cream followed by 200ml of thickened cream. Stir in evenly and briskly until perfectly melded to avoid any curdling.

Step 7

Cut each of the kaffir lime leaves into 4 or 5 long strands, then gently stir all the strands into the curry.

Step 8

Add brown sugar and salt to taste.

Step 9

Finally, add in the vegetables and cook on low heat for about 15 minutes or until the veggies are cooked but still with texture, adding water or reducing if necessary adjusting for the thick ness of sauce you prefer. (Note, throw peas in last as they only need a few mins).

Step 10

Adjust again for sugar and salt and stir fully in


Step 11

Serve on a bed of basmati rice, garnished with coriander, with some naan or roti on the side.