Indian vegetable curry

Really, you can use just about any veges you fancy in this Indian vegetable curry, though including some root vegetables, something green and some chickpeas is a good place to start.

  • 2 hrs cooking
  • Serves 6
  • Print


Indian vegetable curry
  • 1 tablespoon vegetable oil
  • 1 (350g) leek, sliced thickly
  • 2 clove garlic, crushed
  • 2 teaspoon black mustard seeds
  • 2 teaspoon ground cumin
  • 2 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 1/2 cup (375ml) vegetable stock
  • 400 gram can diced tomatoes
  • 500 gram kumara (orange sweet potato), chopped coarsely
  • 1 large carrot (180g), chopped coarsely
  • 1 2/3 cup (400ml) canned coconut milk
  • 375 gram brussels sprouts, halved
  • 400 gram can chickpeas, rinsed, drained
  • 155 gram baby spinach leaves
  • 1/2 cup coarsely chopped fresh coriander


Indian vegetable curry
  • 1
    Heat oil in large frying pan; cook leek and garlic, stirring, until leek softens. Add spices; cook, stirring, until fragrant. Add stock; bring to the boil.
  • 2
    Pour stock mixture into 4.5-litre (18-cup) slow cooker; stir in undrained tomatoes, kumara, carrot and coconut milk. Cook, covered, on low, for 4 hours.
  • 3
    Add sprouts and chickpeas to curry. Cook, covered, on high, about 40 minutes or until sprouts are just tender.
  • 4
    Stir in spinach and coriander. Season to taste. Serve curry with naan bread and lemon wedges.


If you don't have a slow cooker, simmer on a low heat, covered, in a large heavy-based saucepan on the stove top for approximately 1 hour.

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