Recipe: Vegetable Curry

The beauty of a vegetarian curry is that you can just throw in lots of leftover vegetables that are going off in your fridge. At the time I had two bell peppers and carrots that were going off, and I hate waste, so I wanted to put them into a dish where you wouldn’t notice that they were on their way out. I love making big batches of things like this, so I can freeze it and defrost them when I am at a loss for what to take to work for lunch. I made this for a quick week day dinner for the family and it would be a good one for Meat Free Mondays.

vegetarian curry

Ingredients (serves 6)

  • 2 paprika
  • 2 tins of chickpeas
  • 2 tins of chopped tomatoes
  • 300ml chicken stock – or vegetable stock
  • 2 onions
  • 3 table spoons of curry powder
  • 1 table spoon chilli powder
  • 2 carrots – grated
  • 5 carrots chopped and boiled for 8 mins
  • Spinach – 3 handfuls

Other stuff you can add if you have it lying around: leftover potatoes, cauliflower, beans and peas – the world is your oyster!

vegetable vegetarian curry


  1. Chop up the onions and peppers and fry in a large saucepan until soft
  2. Chop up the carrots into medium-sized disks and boil for 8 minutes
  3. Once there are ready, tip into a large saucepan with the chickpeas, chopped tomatoes, chicken/vegetable stock, curry powder, chilli powder, grated carrot and spinach and simmer for 10 minutes
  4. Serve with rice, sour cream or greek yoghurt

1 Comment

  1. Ian
    May 20, 2019 / 8:44 am

    Looks good. Made me hungry.

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