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Vegetable curry recipe

 Use up your vegetables and serve this delicious curry with a simple flat bread or rice.

vegetable curryAllergens: contains gluten - flat bread only.

Curry ingredients

1 tablespoon of oil

1 onion

Grated fresh ginger (to taste)

2 cloves of garlic

Either 2 tablespoons of curry powder or the following spices:

  • 1 teaspoon of chilli powder
  • 1 teaspoon of cumin
  • 1 teaspoon of turmeric
  • 1 teaspoon of coriander
  • 1 teaspoon of garam masala

Vegetables (whatever you have)

Tomatoes, tin of chopped tomatoes, salad tomatoes or tomato puree (whatever you have or you can use all 3!)

150ml (5floz) water

Flat bread ingredients

200g self-raising flour

100ml (3 and a half fluid ounces) water

1 teaspoon of salt


  1. To make the curry, soften the onions and add all of the garlic, ginger and spices into a pan and cook for a minute or 2 to release their flavours.
  2. Add the chopped tomatoes, salad tomatoes and tomato puree, a combination of all 3 or whichever you have.
  3. Chop and add the vegetables you have.
  4. Stir well and leave to simmer for at least an hour.
  5. Cook the rice. Each person will need 75g of rice or quarter of a mug.
  6. To make the bread, combine all the ingredients together to form a smooth dough. Divide into 4 pieces and roll out to a few millimetres thick on a floured surface.
  7. To cook, pan fry for a few minutes on each side in a little olive or rapeseed oil until golden brown or put straight onto a ridge grill pan or barbecue.
  8. Serve the curry with rice or flat bread.