Food > Vegetarian

Vegetarian Curry

I adore this vegetable curry with its mix of orange root vegetables and pulses. The photograph in no way does it justice, failing to capture the array of orange tones and varied textures. There are no set rules for what ingredients to add. I throw in whatever is available from frozen peas to green soya beans. These pulses are wonderfully high in vegetable protein. You can use dried lentils instead but remember to include them at the start as they take longer to cook. This can be served as a min course for a vegetarian meal or as a vegetable accompaniment to meat. It freezes well, so may be divided into smaller portions and taken out whenever needed.

Vegetarian Curry
Category Vegetarian
Preparation Time 20 minutes
Cooking Time 40 minutes
Serves 4


  • 1 butternut squash – cut in large cubes
  • ½ small turnip – cut in cubes
  • 2 carrots – cut in batons
  • 2 onions peeled and chopped
  • 1 sweet potato – cut in strips
  • 2 courgettes – sliced
  • 1 tin of green lentils
  • 100g frozen peas or petit pois
  • 100g frozen soya beans
  • 2 dessertspoons flour
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • Salt and pepper
  • 1 vegetable stock cube made up to 450 ml stock


  1. Heat the oil in a large heavy based saucepan. Add the onion and sauté.
  2. Mix the flour with the spices; – coriander, chilli and turmeric. Add these to the onions and cook for 30 seconds.
  3. Add half the stock to make a sauce, stirring all the while to prevent lumping.
  4. After preparing the other root vegetables add them to the pot along with salt and pepper.
  5. Add the remaining stock and simmer gently for 10 minutes.
  6. Add the courgettes and bring back to the boil. Cook for a further 10 minutes or until the vegetables begin to soften.
  7. Add the frozen vegetables and cook for a further 10 minutes.
  8. Add the tinned lentils and bring back to the boil.


Serve with wholegrain rice for a balanced vegetarian meal.

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