Potato and Mixed Vegetable Curry
If you get home late one day, starving and there’s nothing ready – well I have the perfect solution – Curry !!
Assuming the most basic ingredients but the most delicious flavour requirements – potato and veg curry is the answer 🙂
We’re going to use potatoes and frozen vegetables. I had a bag of mixed veg but this works as well with peas, any canned veg or just the potatoes !!
Ingredients
- 1 medium brown onion finely chopped
- 1 tsp cumin powder
- 1½ tsp salt
- 1 tsp coriander powder
- ½ tsp paprika powder
- 1 tsp garam masala
- ½ tsp black pepper
- 1 can plum tomatoes
- 4 medium potatoes chopped into 2cm cubes
- 300-400 grams frozen vegetables
- 4 green chillies finely chopped
- 1 handful fresh coriander optional
- 1 thumb ginger finely chopped optional
Instructions
- Heat around 2-3 tablespoons of cooking oil on medium / low heat.
- Fry the onions with a teaspoon of cumin seeds, that should be around 5-8 minutes.
- I used rapeseed oil because I am in the know about healthy cooking.
- Add the chopped garlic and ginger and fry for another 2-3 minutes.
- Now throw in all the spices, salt, cumin powder, coriander powder, paprika , garam masala and pepper powder.
- Continue to fry on low.
- Once all the spices have fried off, about 3-5 minutes. throw in the can of tomatoes, mix everything up and turn the heat up to high.
- Cook on high for about 10 minutes or until it start drying up. Now throw in the chopped potatoes, cover and reduce the heat to the minimum.
- After about 15 minutes the potatoes should be cooked but still a little firm.
- Now, throw in the veg and the chopped chillies
- Add about half a cup of boiling water and cook covered for another 15 minutes.
- Now the potatoes should be cooked through and the veg should be soft. If not add another quarter cup full of boiled water and cook covered for another 10 minutes.
- Once it everything is cooked through, take off heat.
- Throw in a handful of chopped coriander and leave standing for 10 minutes before serving with chapattis or rice.
If you have any leftover …
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Veg Curry Shakshuka Warm leftover curry in a pan until bubbling. Make two small wells, crack in eggs, cover, and let them set. The tomato masala from your curry behaves exactly like a shakshuka base — rich, spicy, and perfect with chapattis or butter fried crusty sourdough bread.
Veg Curry Pasta Bake Mix leftover curry with cooked pasta and a splash of water or stock. Top with cheese or breadcrumbs and bake until golden. The potatoes soften into the sauce, the veg blend in, and it becomes a proper tray meal — cheap, filling, and family‑friendly.
Veg Curry Loaded Jacket Potato Bake or microwave a jacket potato, spoon warm curry over the top, add yoghurt or cheese. The curry acts like a ready‑made filling — cosy, cheap, and surprisingly satisfying.
- Veg Curry Shakshuka
- Veg Curry Pasta Bake
- Veg Curry Loaded Jacket Potato
Veg Curry Shakshuka Warm leftover curry in a pan until bubbling. Make two small wells, crack in eggs, cover, and let them set. The tomato masala from your curry behaves exactly like a shakshuka base — rich, spicy, and perfect with chapattis or butter fried crusty sourdough bread.
Veg Curry Pasta Bake Mix leftover curry with cooked pasta and a splash of water or stock. Top with cheese or breadcrumbs and bake until golden. The potatoes soften into the sauce, the veg blend in, and it becomes a proper tray meal — cheap, filling, and family‑friendly.
Veg Curry Loaded Jacket Potato Bake or microwave a jacket potato, spoon warm curry over the top, add yoghurt or cheese. The curry acts like a ready‑made filling — cosy, cheap, and surprisingly satisfying.