Easy Vegetable Curry

This Easy Vegetable Curry is a lovely dinner option for the entire family.

Looking for a simple, wholesome dinner that’s packed with flavour and family-approved? This Hearty Vegetable Curry is the perfect one-pot wonder for busy weeknights or relaxed weekend meals. Bursting with nutrient-rich vegetables like cauliflower, potato, and capsicum, this curry is simmered in a rich, aromatic broth that’s both comforting and satisfying. Whether you’re a long-time vegetarian or just trying to eat more plant-based meals, this recipe is an easy and affordable option that doesn’t skimp on taste.

Made with pantry staples and fresh produce, this curry is mild enough for kids yet customisable for those who love a bit of heat. It’s also budget-friendly, making it ideal for meal prep or freezer-friendly batch cooking. Serve it with fluffy basmati rice, warm naan, or your favourite grain for a filling, feel-good dinner the whole family will enjoy.

Plus, it’s naturally gluten-free and can be adapted to suit dairy-free and vegan diets. Delicious, adaptable, and nourishing – this vegetable curry is everything a home-cooked meal should be.

Easy Vegetable Curry

Recipe by Stay at Home Mum

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A comforting one-pot vegetable curry packed with hearty veg and warm spices – easy to make, family-friendly, and perfect for weeknight dinners or meal prep.

Course: MainCuisine: IndianDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 500 gram Cauliflower-sliced

• 1 tbsp Indian curry paste (e.g., Patak’s Mild Curry Paste)

• 600 grams Potatoes, peeled and chopped

• 1 Red capsicum (chopped)

• 5 cups Vegetable stock-salt reduced

• 1 tsp Olive Oil

• 1 Onion (diced)

• 1 tbsp Ginger (freshly grated)

• 1 cup Tomatoes (chopped)

• 1 cup Low fat greek yoghurt (Optional)

• 1 tbsp Basil, fresh

Directions

• Heat the olive oil in a large saucepan over medium heat.
• Add the diced onion and grated ginger; sauté for 2–3 minutes until fragrant.
• Stir in the curry paste and cook for an additional minute.
• Add the chopped potatoes, cauliflower florets, red capsicum, vegetable stock, and chopped tomatoes.
• Bring to a simmer, cover, and cook for 15 minutes or until the vegetables are tender.
• Serve hot, topped with a dollop of Greek yoghurt and a sprinkle of fresh basil.
• Accompany with steamed rice or couscous.

Notes

• Vegetable Variations: Feel free to substitute or add other vegetables like zucchini, green beans, or sweet potatoes based on seasonal availability.
• Protein Boost: For added protein, consider adding canned chickpeas or lentils during the simmering stage.
• Spice Level: Adjust the heat by choosing a curry paste that suits your family’s preference, from mild to hot.
• Freezing Tips: This curry freezes well. Allow it to cool to room temperature, then store in airtight containers or ziplock bags for up to two months.
• Serving Suggestions: Pair with warm naan bread or a side of cucumber raita for a complete meal.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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