Recipe: Veggy Curry

Rating: 4.5 stars based on 1218 reviews


  • vegetable oil
  • 1 medium red onion, peeled and chopped
  • 1 courgette, diced
  • ½ butternut squash, peeled and diced
  • 100g mushrooms, quartered
  • 1 red pepper, diced
  • 150g cauliflower, broken into florets
  • 600ml curry base sauce (see curry base sauce recipe)
  • 400ml water


  • In a little vegetable oil, fry the onion gently for 10 minutes in a large pan
  • then add the remaining vegetables and stir together.
  • Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables.
  • If the sauce becomes too thick, add a little water to give you the desired consistency.
  • Tip This recipe is a guideline, always check your fridge for any surplus fresh or cooked vegetables you may have, and substitute them for the equivalent quantity in the recipe.


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