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Vegetable Curry

Prep Time:

55 Minutes

Cook Time:

25 Minutes


5 Servings



About the Recipe


  • 500 g (1lb) sweet potato (butternut/pumpkin can also be substituted)

  • 700 g (1.5lb) cauliflower (broccoli)

  • 1 red pepper diced

  • 1 yellow pepper diced

  • 4 large zucchini roughly chopped

  • 200 g (7oz) baby spinach

  • 1 onion finely chopped

  • 4 garlic cloves crushed

  • 1 tsp crushed ginger

  • 2 tbsp Garam Masala

  • 1 tsp paprika

  • 1 tsp coriander

  • 2 tsp curry powder / spices of your choice (cumin, cardamom, a curry mix, etc)

  • 1 tbsp tomato paste

  • 1 cup vegetable stock

  • 400 g coconut milk alternatively use heavy cream

  • pinch of sugar

  • salt and pepper to taste


  • Preheat the oven to 200°C/400°F.

  • Cut the vegetables in similar-sized chunks. I always chop the peppers a little smaller since I prefer them that way.

  • Very large cauliflower/broccoli florets can be halved/quartered. Place the vegetables (except for the spinach) on a large sheet pan and drizzle with olive oil.

  • Season with salt then place in the oven and allow to roast for 30 minutes until caramelized and golden. 

  • While the vegetable are roasting, make the curry base. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant.

  • Add the spices and tomato paste and allow to cook for a minute then pour in the stock.

  • Scrape any sticky bits off the bottom of the pot then pour in the coconut milk/cream. Season with a pinch of sugar (optional), salt and pepper and allow to simmer.

  • Cook for 10 minutes until the sauce has reduced and coats the back of a spoon.

  • Add the roasted vegetables to the curry sauce along with the baby spinach and allow to cook for 5-10 minutes, adding more stock if necessary.

  • Adjust seasoning and serve with rice, fresh coriander/cilantro and chopped chillies (optional)

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