The best vegetable curry

Tasty Vegetable Curry – Quick and Easy

Who doesn’t love a curry! I love it when the spices in the curry get to work in the background and my taste buds go on a spicy trip.

In this delicious curry recipe, I use potatoes and courgette, but you can use any veggies you like. It’s a great opportunity to use up any leftover veg.

This delicious vegan recipe is a quick and easy way to create a tasty curry. I hope you enjoy.

Vegetable Curry

  • Servings: 2
  • Difficulty: easy
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    For the Vegetable Curry: 2 tbsp curry paste
  • 300g potatoes, peeled and diced into 1cm cubes
  • 1 courgette, chopped into 2-3cm chunks
  • ½ shallot, diced
  • 300ml coconut milk
  • 3 spring onions, sliced
  • handful of spinach
  • salt & pepper
  • olive oil, for frying
  • peanuts, for topping


  1. Heat a pan up with olive oil on a medium to high heat and add the shallot, potatoes & courgette. Fry for a few minutes, then add the curry paste and coconut milk, and leave to simmer for about 10-15 minutes over a low-medium heat, until the potatoes are cooked through.
  2. At the last minute, stir through the spinach and salt & pepper.
  3. Pour into 2 bowls, sprinkle with spring onions and chopped peanuts and enjoy.

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