Vegetable curry is a great student meal because it’s not only healthy due to all the veg, but it also re-heats really well, so you can make one big batch and have several meals out of it.

It takes a bit of a while to make, but it’s really easy and it’s definitely worth doing, since it tastes good, looks impressive and is cheap to make.

Ingredients (Just pick and mix the vegetables you like!)

  • 1 onion
  • 1 pepper (red, green or yellow, doesn’t matter)
  • 2 cloves of garlic
  • 1 courgette
  • Mushrooms
  • 50-100g of potatoes per person/serving
  • Fine green beans
  • any other vegetables you like (parsnip, leek, swede, cauliflower and sweetcorn all work really well)
  • 2 tins of tomatoes
  • 1 stock cube/enough powder to make 1 pint
  • 2 tablespoons (ish) of curry powder (mild/medium/hot)
  • 40-80g of rice per person/serving
  • Optional: Garam Masala spice mix


  1. Once you’ve picked your vegetables, it’s time to start chopping! Chop your onions first, cutting them into long thin strips – the aim is to have a mix of shapes, sizes and textures. Then just chop the rest of your vegetables to your desired shape and size.
  2. Cook the onions on a very low heat with the 2 cloves of crushed/pressed garlic, stirring constantly.  You want the onions soft but not brown.  Add the pepper and cook for another five minutes or so until they start to soften.
  3. Add the rest of your vegetables (including the potatoes) and just enough water to coat your vegetables – it helps the spices stick to them rather than the pan!  Add the 2 tablespoons of curry powder, you may need more if you have a lot of vegetables – just make sure everything’s got a gold coating on it, you can always add more later.  If you’re using garam masala, add this now, I usually just add 1 tablespoon.
  4. Add the two tins of tomatoes, and enough stock to make sure all your vegetables are immersed in liquid – you may need all the pint or less.
  5. Simmer for approximately 45 minutes (until the potatoes are soft), serve with cooked rice.

Note: if you’d prefer, you can boil the potatoes for 15-20 minutes before you add them, reduce the cooking time to 25-30 minutes.

What Do You Think?

Have you got any curry recipes of your own? Do you prefer vegetable, chicken or  lamb? Will you try out our recipe? Leave a comment and let us know!


  1. avatar Ashley says:

    I find that curried tomatoes taste vastly different that any other type, especially if they are chopped small. Also cabbage works very well in a curry.

  2. avatar Leana says:

    You could do that, you’d probably find you needed to add something to make it thicker though. Whenever we want to leave tomatoes out, we tend to use natural yoghurt and just put in extra spices to balance it out.

  3. avatar Aleida says:

    The recipe sounds pretty good, though I would definitely be tempted to leave out the tomatoes. We don’t get along very well.

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