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Vegetable Curry

Vegetable Curry

I don't always use the same vegetables for this curry, but I tend to go for something which could be "mashed"- squash, parsnips, potatoes etc. Because its getting cooked for a while, non-squashy food such as green beans/peppers/broccoli etc would just end up overcooked and unappealing. The butternut squash is great in this, and the parsnips. The sweetness makes for a tasty curry!

This isn't a firey hot curry. I like way the aromatic spices flavour the vegetables. Having said that, if you like it hot - go for it and add chilli to taste. I'd suggest buying spices from asian supermarkets (if you can) as you get better deals - and don't be afraid to use a load of spices! The only ones to watch out for are chilli (depends how hot you want it), and cloves which can be quite stong.

I hadn't heard of Amchoo powder before I got a book called the 'Bollywood Cookbook'. It's dried mango powder, and it gives a sort of tangy taste. I found some in an asian supermarket.


  • 1 butternut squash
  • 3 parsnips
  • 2 carrots
  • 2 potatoes
  • 2 onions (I've used baby onions because I had some!- not essential)
  • 3 cloves garlic (as much as you like)
Ground Spices
  • 5 tsp Corriander powder
  • 2 tsp Cumin powder
  • 2 tsp Amchoo (mango) powder
  • 1 tsp Tumeric
Whole Spices
  • 2-3 bay leaves
  • 2 cinnamon sticks
  • 15 (ish) cardamom pods
  • 3 cloves
  • Some Oil
  • 400ml Vegetable stock (from a cube is fine)


Step 1

Dry fry the spices

Put a large pot on the heat, and add the ground spices. Dry fry them for a couple of minutes.

Step 2

Make a paste

Add some oil (I used vegetable oil) and make a paste. Watch out that it doesn't burn - it's quite quick.

Step 3

Add the veg

Then add in the veg. I tend to be chopping as I go, you can do the things that cook longest first. I put the squash in first as its really the star of this curry and I want it to absorb all the spices!

Step 4

Add the stock

Add the stock and the whole spices.

Step 5

Leave to simmer

Leave to simmer for about 45 mins, but check on it every so often – you can't overcook it, but be careful it doesn't dry out (then it might stick to the bottom of the pan and burn). If you add enough water you could easily leave it for an hour and a half.

To Serve...

Vegetable Curry

Serve with rice and enjoy!

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