Description
Jamie Oliver’s Vegetable Curry (30-Minute Meals) is a quick, Indian-style dish featuring a medley of vegetables simmered in a creamy, spiced tomato and coconut sauce. It’s a hearty, plant-based meal that’s both delicious and easy to prepare.
Ingredients
Scale
For the Curry Base:
Aromatic ingredients create a deep, flavorful foundation.
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- 2 tablespoons olive oil or coconut oil
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- 1 onion (finely chopped)
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- 3 cloves garlic (minced)
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- 1-inch piece ginger (grated)
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- 1 green chili (chopped, optional for heat)
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- 1 teaspoon ground cumin
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- 1 teaspoon ground coriander
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- 1 teaspoon turmeric
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- 1 teaspoon garam masala
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- ½ teaspoon chili powder (adjust to taste)
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- 1 tablespoon tomato paste
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- 1 can (400g) chopped tomatoes
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- 1 can (400ml) coconut milk
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- 250ml vegetable stock
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- Salt and black pepper (to taste)
For the Vegetables:
A colorful mix of vegetables adds texture and nutrients.
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- 1 red bell pepper (sliced)
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- 1 yellow bell pepper (sliced)
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- 1 zucchini (chopped)
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- 1 carrot (chopped)
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- 200g cauliflower florets
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- 100g spinach (fresh or frozen)
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- 1 can (400g) chickpeas (drained and rinsed)
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- Juice of ½ lemon
For Garnish and Serving:
Fresh toppings enhance the dish’s flavors.
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- Fresh coriander (chopped)
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- Lime wedges
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- Steamed basmati rice or naan bread
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- Toasted almonds or cashews (optional for crunch)
Instructions
Step 1: Sauté the Aromatics
A fragrant base sets the foundation for the curry’s deep flavor.
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- Heat olive oil or coconut oil in a large pan over medium heat.
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- Add chopped onions and sauté for 3-4 minutes until soft and translucent.
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- Stir in garlic, ginger, and green chili, cooking for another 1-2 minutes until fragrant.
Step 2: Toast the Spices
Toasting spices releases their full aroma and depth.
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- Add cumin, coriander, turmeric, garam masala, and chili powder to the pan.
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- Stir for 1 minute to let the spices bloom.
Step 3: Build the Curry Sauce
A rich sauce ties all the ingredients together.
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- Stir in tomato paste and cook for 1 minute.
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- Pour in chopped tomatoes and vegetable stock, stirring well.
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- Simmer for 5 minutes, letting the flavors develop.
Step 4: Add the Vegetables
Cooking the vegetables just right ensures the best texture.
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- Add bell peppers, zucchini, carrots, and cauliflower florets to the sauce.
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- Stir well, cover, and let cook for 10 minutes until tender.
Step 5: Stir in Coconut Milk and Chickpeas
The final ingredients add creaminess and heartiness.
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- Pour in the coconut milk and stir until combined.
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- Add drained chickpeas and let the curry simmer for 5 minutes.
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- Stir in fresh spinach and lemon juice, allowing the greens to wilt.
Step 6: Serve and Garnish
Final touches elevate the dish’s taste and presentation.
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- Sprinkle with fresh coriander and toasted almonds (if using).
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- Serve hot with steamed basmati rice or warm naan bread.
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- Add a wedge of lime for extra brightness.