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Top down view of mixed veg curry in a bowl with cutlery
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Mixed Veg Curry [Zero Waste]

Mixed veg curry is so easy to make and versatile too. Make it with whatever you have in the fridge, to reduce food waste! It’s similar in flavour to a Balti, with a thick tomato-ey sauce, a slightly spicy flavour and a similar spice mix that would be found in a veg balti.
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 161kcal
Author Jess & Dan

Ingredients

  • 2 onion – finely sliced
  • 4 cloves garlic – crushed
  • 1 inch fresh ginger – chopped finely
  • 2 bird's eye chillies – chopped finely
  • 1 tablespoon garam masala powder
  • 1 teaspoon paprika powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • teaspoon ground black pepper
  • ¼ teaspoon cinnamon powder
  • 4 tablespoon tomato puree
  • 800 g tinned tomatoes
  • 2 peppers – sliced finely
  • 250 g chestnut mushrooms
  • 250 g cauliflower – chopped into bitesize pieces
  • 4 tablespoon fresh coriander – chopped
  • 1 tablespoon fresh lime juice

Instructions

  • First, sweat down the onions. Optionally, place a tablespoon of oil in a large saute pan or wok (or a few sprays of Fry Light or similar) over a medium heat. Add the onions in, stir and cook for 5 minutes, or if you have time, cook until golden brown, which will take around 20 minutes.
    2 onion
  • Add in the garlic and ginger, stir, and then pop in the bird’s eye chilli.
    4 cloves garlic, 1 inch fresh ginger, 2 bird's eye chillies
  • Now, sprinkle in the powdered spices and stir well until everything is coated. Be careful it doesn’t burn, so only stir for 1-2 minutes.
    1 tablespoon garam masala powder, 1 teaspoon paprika powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, ⅛ teaspoon ground black pepper, ¼ teaspoon cinnamon powder
  • Once the onion is well coated, add in the tomato puree and give it all a good stir.
    4 tablespoon tomato puree
  • After a couple of minutes, pour in the tinned chopped tomatoes and stir well.
    800 g tinned tomatoes
  • Next put the quartered mushrooms in and stir until they’re coated in the sauce. Simmer for 5-7 mins, as the mushrooms release water, the sauce will thin out a little.
    250 g chestnut mushrooms
  • Add in the sliced peppers.
    2 peppers
  • Pop in the cauliflower then simmer for 10-15 minutes, uncovered. Make sure the cauliflower is submerged in the sauce.
    250 g cauliflower
  • The sauce should have now thickened up. Squeeze in the lime juice and stir well.
    1 tablespoon fresh lime juice
  • Take off the heat and add in the chopped coriander, stir again, then season with salt. Serve with veg curry with pilau rice, naan and raita.
    4 tablespoon fresh coriander

Notes

  • Mix up the vegetables for whatever you have in the fridge.
  • If you have aubergine, potato or pumpkin to use up, bake in the oven for 20 minutes (gas mark 5) before adding to the curry at the same time as the cauliflower.
  • If you have time, browning the onions for 20 minutes (until golden) helps to create a deeply flavoured base for the curry.
  • It will keep in the fridge for 3 days in an airtight container.
  • It will keep in the freezer for 3 months, but be aware that mushrooms don’t reheat well from frozen. They will be perfectly edible but will turn a bit leathery.

Nutrition

Calories: 161kcal | Carbohydrates: 35g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 299mg | Potassium: 1442mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1228IU | Vitamin C: 136mg | Calcium: 135mg | Iron: 5mg