Vegetable Curry

A colourful vegan curry, rich, wholesome and full of tasty goodness.

This dish will tempt even the most dedicated of carnivores!


  • 1kg mixed vegetables fresh or frozen (for example – carrots, cauliflower, potatoes, beans, courgettes)
  • 1 tbsp oil
  • 400g chopped tomatoes
  • 100g Shemin’s Indian Curry Paste
  • 30ml water
  • 1 tbsp chopped coriander leaves
  • 1 tbsp lemon juice


  1. Prepare the vegetables if necessary and cut into cubes.
  2. Parboil the vegetables until just cooked and put aside.
  3. Heat the oil on a medium heat, add Shemin’s Indian Curry Paste. Cook for 3-4 minutes.
  4. Add the chopped tomatoes and cook gently for 7 minutes, adding a little water if the sauce gets too dry.
  5. Add the vegetables and water to the sauce, and continue cooking until the vegetables are done, adding more water if necessary.
  6. Check seasoning and add the fresh coriander and lemon juice just before serving.
  7. Served with Shemin’s Indian Breads or rice and natural yoghurt.


  1. In this curry we used red pepper, courgette, cauliflower florets, frozen peas and spinach. I used plenty of variety, but feel free to use less.
  2. If using raw lentils, be sure to cook them before adding to the curry sauce.
Serves 4

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