Our veggie curry recipe is so easy to make and tastes oh so delicious... all the family will want some, even the kids! It is super easy to make and uses minimal ingredients. No need to buy and store all those 'curry spices' when you can use this one simple family friendly recipe.
Our easy mild vegetable curry recipe uses minimal low cost ingredients. Lots of the veggies in our curry recipe can often be found in the reduced to clear section in the supermarkets making this recipe even more lower cost and budget friendly. And best of all this recipe is so adaptable, you can stick to the low cost recipe or you can substitute ingredients to suit your own taste or use up whatever veggies you already have in your fridge.
Here is our low cost easy to make mild vegetable curry recipe. This recipe is so adaptable, you can substitute ingredients by simply using what you already have. We have also listed some variation ideas should you want to make the recipe a little spicier, creamier, meatier or more child friendly.
We adjusted the servings to 'Makes 5' based on the quantity of leftovers we had after feeding our family of 4. So based on a family of 4, there's bound to be plenty leftover for lunch or another dinner!
Easy Mild Vegetable Curry
Makes: 5 servings
Cost to make: Approx. £4.50
Cost per serving: Approx. 90p
Ingredients
3 medium potatoes (around 500g), peeled and cut into 2cm chunks (approx. 50p)
2 large carrot (around 300g), peeled and sliced (approx. 25p)
½ cauliflower (around 300g), cut into small florets and halved (approx. 60p)
2 onions finely chopped (approx. 50p)
2 tsps chopped garlic (or garlic paste) (approx. 10p)
1 x 400g tin chopped tomatoes (approx. 70p)
1 x 400g tin chick peas (approx. 80p)
2 tbsp mild curry powder (approx. 20p)
2 tsp ground coriander (optional)
300ml vegetable or chicken stock (1 x stock cube) (approx. 20p)
150g frozen peas or three handfuls young spinach leaves, or both (approx. 20p)
sunflower or vegetable oil for cooking
300g white rice to serve (approx. 30p)
Method
Add the potatoes and carrots to a saucepan of water. Add a little salt and bring to the boil, cook for 8 minutes. Add the cauliflower florets and cook for another 6 minutes until the potatoes and cauli are 'almost' cooked. Drain in a colander and set aside.
Heat the oil in a large saucepan, or non-stick frying pan. Add the onion and garlic and cook over a medium heat for 5 minutes until well softened and lightly browned, stirring regularly. Sprinkle over the curry powder and coriander (if using) and cook for 30 seconds more contining to stir.
Add the vegetables to the onion mix and stir well. Cook for 3 minutes stirring occasionally.
Add the tomatoes and chick peas to the onion mix and cook for 2–3 minutes, stirring constantly. Add the stock and bring to a gentle simmer. Cook for 8 minutes.
Add the peas and simmer gently for 5 minutes, stirring regularly. Stir in the spinach (if using) just before serving. Serve with white rice and naan bread (optional).
Substitutions
Vegetables – This is a great recipe for using up what you already have. Broccoli, green beans, courguettes, aubergine, peppers are all great substitutions or additions.
Garlic – you can use whatever garlic you have, fresh, frozen or garlic paste.
Chickpeas – Chickpeas are a great low cost addition that help to bulk out the meal but not essential, so you can just leave out if you prefer.
Variations
Spicier – For a spicier curry, use a medium or hot curry powder instead of mild. You can also add paprika, cumin, and/or cayenne pepper.
Creamier – For a creamier texture, half the amount of stock and add a tin of coconut milk.
Meatier – You can add whatever meat you like. Chicken, turkey or ham all work well.
Kid friendly – Tone down the spice, if necessary. You may also need to adjust which vegetables you use to match your kids tastes.
Comments