This Jamie Oliver vegetable curry is a comforting, flavor-packed dish made with fresh vegetables, aromatic spices, and a rich, creamy sauce. It’s simple to prepare, highly customizable, and perfect for a healthy weeknight dinner. With its vibrant colors and balanced flavors, this curry delivers a wholesome and satisfying meal that suits both beginners and experienced cooks.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp ground coriander
1 tsp garam masala
½ tsp chili powder (adjust to taste)
2 medium potatoes, diced
2 carrots, sliced
1 cup cauliflower florets
1 cup green peas (fresh or frozen)
1 can (400 ml) coconut milk
1 cup vegetable stock or water
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Juice of ½ lemon (optional)
Instructions
Heat olive oil in a large pan over medium heat.
Add cumin seeds and let them sizzle for a few seconds.
Add chopped onion and sauté until soft and translucent.
Stir in garlic and ginger, cooking until fragrant.
Add turmeric, coriander, chili powder, and garam masala. Mix well.
Add potatoes, carrots, and cauliflower. Stir to coat with spices.
Pour in coconut milk and vegetable stock. Mix thoroughly.
Bring to a gentle simmer, cover, and cook for 20 minutes.
Add peas and cook for another 5 minutes until all vegetables are tender.
Season with salt, pepper, and lemon juice if desired.
Garnish with fresh cilantro and serve warm.
Notes
Adjust spice levels based on preference.
Add chickpeas or lentils for extra protein.
Use seasonal vegetables for variation.
For a thicker curry, simmer uncovered for a few extra minutes.
Serve with rice, naan, or quinoa for a complete meal.
