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Vegetable Curry


An easy veggie curry that makes a cheap and healthy meal. It uses basic store cupboard ingredients so is very quick and easy to cook. It's simple to make vegan too, just swap the yoghurt for a dairy-free alternative.

Yields3 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 2 medium potatoes (around 350g/12oz), peeled and cut into 2cm chunks
 1 large carrot, peeled and sliced diagonally
 ½ cauliflower (around 300g/10½oz), cut into small florets and halved
 3 tbsp sunflower or vegetable oil
 1 large onion, coarsely grated or very finely chopped
 1 tbsp medium or hot curry powder
 1 x 227g tin chopped tomatoes
 300ml/10fl oz vegetable or chicken stock (made with ½ cube), gluten-free if required
 100g/3½oz frozen peas or two large handfuls young spinach leaves, or a mixture
 plain yoghurt or vegan alternative, to serve
 mango chutney, to serve

Half-fill a saucepan with cold water and add the potatoes and carrots. Bring to the boil and cook for 8 minutes. Add the cauliflower florets and cook for 2 minutes more. Drain in a colander and set aside.


Heat the oil in a large, non-stick frying pan or wide-based saucepan. Add the onion and cook over a medium heat for 8 minutes or until well softened and lightly browned, stirring regularly. Sprinkle over the curry powder and cook for 30 seconds more, stirring.


Add the tomatoes to the onions and cook for 2–3 minutes, stirring constantly. Add the stock and bring to a gentle simmer. Add the vegetables and peas or spinach and simmer gently for 5 minutes, stirring regularly. If the sauce thickens too much, add a splash of water.


Serve immediately with yoghurt and mango chutney.

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