Quick Vegetable Curry

Your vegetable curry is a quick, healthy and comforting supper fix after your day’s work. Serve this with naan or rice. Quick vegetable curry is also great when used as a jacket potato topping!

Ready in: 30min (Prep: 5min, Cook: 25min)
Serves: 5


  • Olive oil – 1 tablespoon
  • Chopped onion – 1
  • Garlic (crushed) – 2 cloves
  • Curry powder – 2 1/2 tablespoons
  • Tomato purée – 2 tablespoons
  • Chopped tomatoes – 1 (400g) tin
  • Vegetable stock – 1 cube
  • Frozen mixed vegetables – 285g
  • Water – 340ml (12 fl oz)
  • Salt and pepper to taste
  • And chopped fresh coriander to garnish.


  1. Over medium high heat, heat oil and sauté onion and garlic in a large saucepan until it turns golden.
  2. Stir in the tomato purée and curry powder, and cook for 2 to 3 minutes.
  3. Stir in tomatoes, salt, mixed vegetables, vegetable stock cube, water and pepper to taste. 
  4. Cook for about 20 to 30 minutes until the vegetables are well done; NB: Not crunchy. 
  5. Next, sprinkle with fresh coriander before serving.
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