Rich & Creamy Vegetable Curry


Preparation info

  • Difficulty


  • Serves:


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Making curry paste might seem like a palaver but it’s easy. Most of the work is done in the food processor and the flavour is deeper and fresher than shop-bought paste. This paste is quite mild so add another fresh red chilli and/or more chilli powder if you prefer more heat.

PREPARATION: 30 minutes
COOKING: 45 minutes


For the Curry Paste

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon mustard seeds
  • 1 teaspoon hot chilli powder
  • 1 tablespoon hot smoked paprika
  • 2 garlic cloves
  • 3 cm ( inch) piece fresh root ginger, peeled and coarsely chopped
  • 2 teaspoons garam masala
  • 1 teaspoon sea salt flakes
  • 2 tablespoons vegetable oil
  • 2 tablespoons tomato paste (concentrated purée)
  • 2 red chillies, finely chopped

For the Curry

  • 200 g (7 oz) potatoes, chopped into 1 cm (½ inch) dice
  • 2 medium sweet potatoes, about 400 g (14 oz), chopped into 1 cm (½ inch) dice
  • 1 medium eggplant (aubergine), about 250 g (9 oz), chopped into 1 cm (½ inch) dice
  • 75 ml vegetable oil
  • sea salt flakes
  • freshly ground black pepper
  • 2 onions, finely chopped
  • 350 ml (12 fl oz) tomato passata (puréed tomatoes)
  • 400 ml (14 fl oz) coconut milk
  • 1 medium zucchini (courgette), halved lengthways and cut into 5 mm (¼ inch) slices
  • chopped coriander (cilantro), to serve


To make the curry paste, toast the seeds in a dry frying pan until fragrant. The mustard seeds will start to pop when ready. Set aside to cool. Put the remaining paste ingredients in a mini food processor or mortar, add the cooled seeds and blitz or pound to a paste.

Heat the oven to 200°C (400°F/Gas 6). Toss the potatoes, sweet potatoes and eggplant with half the curry paste and 2 tablespoons of the vegetable oil in a large baking tray. Season with salt and pepper and roast for 30–40 minutes until the potato is tender.

Meanwhile, heat the remaining oil in a large pan and cook the onions, stirring frequently, over a medium–high heat until soft and starting to turn golden, about 8 minutes. Stir in the remaining curry paste and cook for 4 minutes more. Add the tomato passata and 150 ml (5 fl oz) water and cook, stirring, until the oil starts to separate from the sauce. Add the coconut milk and more salt and pepper. Add the roasted vegetables and the zucchini. Cook for 5 minutes. To serve, scatter with coriander and enjoy with basmati rice or vegan naan bread.