Indian Vegetable Curry


We love Indian Curries and eat it almost weekly. This is our healthy version of a curry, meaning overloaded with vegetables. We all crave veggies and when eating curries outdoors, we are often disappointed about the few veggies they throw in the curries.

My curry doesn’t have any prepacked sauces or sachets, but instead fresh ginger, garlic and indian spices. I like to mention that you have to use quite some liquid in the form of veggie stock. If not you would have to throw in at least 3 cans of coconut cream, which then misses its healthy purpose.  Only at the last moment I add the coconut cream. ( I once learned from a malaysian friend that you are not suppose to ‘cook’ the coconut cream !) If you find this curry to liquidy, you could thicken it with some arrowroot or cornstarch.

Even people that don’t favour veggies will love it, because the greens get overshadowed by the distinctive and  flavourful taste of  the typically indian curry spiceblend.

This recipe gives you the basic facts and a list with all the vegetables that you can use. You can easily explore and be creative every time you make an Indian Curry. Non vegans or non vegetarians can always add some chicken. As a topping I added a  lovely sweet one which I found on  

As for the dried spices, the easiest way is to buy a ready made curry spiceblend. For my dutch readers, Johnnie de Boer has come up with some great spice mixes, available at the Albert Heijn. For example “Vadouvan”, for a mild curry, or the ‘Garam Masala” or “Curry Madras”. For my South African readers, I love the Cape Malay curry blend from the Woolworths.


Chopped garlic, ginger and onions and the Indian spices are the taste makers of the Curry




Roasting the spices!




Just an assortment of veggies here, feel free to make your own combination.




Simmering the curry in the veggie stock…before adding the coconut cream.



Version 3

Indian Vegetable Curry
Serves 6
Total Time
50 min
Total Time
50 min
  1. Ghee or coconut oil for frying
  2. 1 yellow onion, chopped
  3. 2 tbs fresh ginger, very finely chopped (I always chop, and never grate)
  4. 3 tbs fresh garlic, very finely chopped (I always chop, never use garlic presser)
  5. 1 tbs lemongrass, very finely chopped (this is OPTIONAL, but I love the flavor)
  6. 1 cinnamon stick (optional)
  7. 2 tbs of tomato paste (optional)
  8. 2 - 3 tbs indian curry spice blend
  9. 2 ripe tomatoes, cubed, or a can of cubed tomatoes and its juice
  10. 1 can of creamy coconut milk or santen
  11. Up to 1 liter of vegetable stock, or water and a stock cube (if you are not a vegan or vegetarian, you can use chicken stock)
  12. Arrowroot or cornstarch to thicken
  13. 1 can of chickpeas (garbanzos)
  14. Salt and pepper
  15. Lime juice and zest (optional)
  16. 2-3 kaffir lime leaves (optional, but incredibly flavorful)
Vegetables my choice
  1. 1 cup of carrots, sliced
  2. 2 cups of cubed sweet potatoes,
  3. 2 cups of cauliflower florets
  4. 1 cup of blanched green beans
  5. 4 handfuls of baby spinach
  1. Cilantro, fresh and roughly chopped
You can easily make another combination of vegetables, here's a list
  1. Make sure you add at least 5-6 cups of veggies
  2. carrots
  3. sweet potatoes
  4. parsnip
  5. potatoes
  6. pumpkin or butternut
  7. cauliflower
  8. eggplant
  9. zucchini
  10. green beans
  11. peas
  12. broccoli
  13. swiss chard
  14. spinach
  1. In a big heavy duty pot, heat oil over medium heat, add the onion and slowly let it begin to brown. Once onions are nicely browned, add garlic and ginger, and stir for 1 minute.
  2. Add the Indian Spice Mix, stir for 30 seconds to toast the spices.
  3. Add the tomato paste and stir.
  4. Add the sweet potatoes and carrots, stir for another minute.
  5. Add the vegetable stock to cover all veggies, add cinnamon stick. Bring to a boil, reduce heat and simmer for 10 minutes.
  6. Add the cauliflower, tomatoes and green beans, simmer for another 10 minutes, until vegetables are cooked the way you like it.
  7. Add coconut milk/cream and simmer. (add the kaffir lime leaves)
  8. Stir in the chickpeas, spinach, lime juice and zest cook for 2 minutes more. Add some arrowroot or cornstarch to thicken the curry.
  9. Season to taste with salt. (remove the kaffir lime leaves)
  10. Add fresh cilantro and serve with organic brown basmati rice. And try the sweet topping if you feel like it.
  11. Sweet topping: Heat some coconut oil in a small pot, add almonds and raisins, stir for 2 minutes until almonds are slighty golden brown, add cinnamon and grated coconut, stir for another 1 -2 minutes. Transfer to a nice serving bowl.
Don't have any curry spice mix at hand, use the following
  1. 2 tbs ground coriander
  2. 1 tbs ground cumin
  3. 1 1/2 tsp ground turmeric (kurkuma)
  4. 1/2 tsp cayenne (use less if you do not like it spicy!)
  5. One more tip: you can also use oat milk as a liquid. 1/2 coconut-1/2 oat milk (another tip from 'the
  6. Last tip! : make more and freeze it!
Yvette’s Healthy Kitchen




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1 Comment
  1. ig 12 months ago

    Aw, this was an extremely nice post. Finding the time and actual effort to create a really good article… but what can I say… I put things off
    a whole lot and never manage to get anything done.

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