Recipes Chicken-free Vegetable Curry
Vegetable Curry

Vegetable Curry


In a clean plastic bag, put half of the flour, curry powder and salt. Add the potato, kumara, onion and pumpkin and shake to coat. Tip into a roasting pan with the oil.

Roast at 200 degrees Celsius for 30 minutes, turning every so often. Repeat with remaining ingredients and add to the roasting dish. Cook for a further 20-30 minutes turning gently every so often.

To make the sauce, heat oil in small saucepan. Add cumin seeds and cook for 20 seconds. Add garlic, chilli and ginger and fry for a minute. Sauté onion until tender before adding remaining ingredients and simmer for 10 minutes before serving.

Toss the curry with 1/4 C chopped coriander and serve with rice and the sauce.


Roast spiced vegetables

  • 1/3 C flour
  • 2 Tbsp curry powder
  • 3 tsp salt
  • 3 potatoes, cubed
  • 1 kumara, peeled & cubed
  • 1 onion, diced
  • 1/4 pumpkin, peeled & cubed
  • 1/2 cauliflower, cut into florets
  • 1 eggplant, cubed
  • 1 zucchini, cubed
  • 1 red pepper, cubed
  • 3 Tbsp oil



  • 1 tsp cumin seeds
  • 1 Tbsp oil
  • 3 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 1 knob of ginger, finely chopped
  • 1 onion, finely chopped
  • handful curry leaves (optional)
  • 1 tsp salt
  • 1 can coconut cream
Try plant-based!

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