Chunky Vegetable Curry

Using preprepared vegetables helps this curry come together quickly. We’ve gone for a medium curry paste, but feel free to swap it for your favourite.

By The Good Housekeeping Cookery TeamPublished: 20 February 2024

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If you're a fan of this vegan curry, then we have plenty of vegan recipes to try!

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Yields:

4 serving(s)

Prep Time:

40 mins

Cook Time:

40 mins

Total Time:

1 hr 20 mins

Cal/Serv:

277

Ingredients

For the curry

1 Tbsp.
olive oil
1
onion, finely sliced
2
garlic cloves, crushed
150 g
rogan josh curry paste, we used Patak’s, see intro
200 g
cauliflower florets
400 g
mix of diced butternut squash and sweet potato
400 g
tin chickpeas, drained and rinsed
2
x 400g tins chopped tomatoes
2 Tbsp.
lime pickle, plus optional extra to serve
Large handful coriander, roughly chopped

To serve, optional

Poppadums
Rice

Directions

1. Step 1For the curry, heat the oil in a large deep frying pan (that has a lid) over medium heat and cook the onion for 10min, until softened. Stir in the garlic and curry paste and cook for 2min, until fragrant.
2. Step 2Stir in the vegetables, chickpeas, chopped tomatoes and 200ml water. Bring to the boil, cover, then decrease the heat to low and simmer for 25min, or until the vegetables are tender.
3. Step 3Stir in the lime pickle, 1/2tsp salt and plenty of freshly ground black pepper. Check seasoning. Sprinkle over the coriander. Serve with poppadoms and/or rice, if you like.

Per serving:

Calories: 277
Protein: 10h
Total fat: 7g
Saturates: 1g
Carbs: 39g
Total sugars: 17g
Fibre: 10g

Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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