Vegetable curry

Spice up a variety of vegetables with this tasty and versatile recipe.


2 T cooking oil (vegetable oil)
1 onion (chopped)
1 T turmeric (frehs turmeric, peeled and grated)
1 T curry paste (or to taste, medium curry powder)
1 t paprika
1 T sugar (palm sugar)
1 1⁄4 c milk (or coconut milk)
1⁄4 c raisin
6 c vegetable medley (diced carrots and potatoes, cauliflower florets)
  coriander (fresh leaves, garnish)


  1. Put the oil in a saucepan add the onion and turmeric and fry gently, without browning the onion.
  2. Add the curry powder and paprika and cook for 2-3 minutes more.
  3. Add the tomato paste, lemon juice, sugar, milk and raisins. Bring to the boil and simmer for for 10 minutes, uncovered.
  4. While the sauce cooks, steam the vegetables or boil in salted water for 10 minutes. Drain well.
  5. Add the vegetables to the sauce. Simmer until the vegetables are tender.
  6. Garnish with fresh coriander leaves and serve.
Preparation time
4 servings


Serve with chutney and raita, or cucumber cut into cubes mixed with yogurt.

easy, vegetables
side dish, main course
Indian food recipes
Food in Asia