Vegetarian curry

I was born and brought up in the West Midlands and ,when I was growing up, my family often visited the curry mile. A stretch of Indian restaurants, with every region and variation covered. My family had a favourite restaurant, I think it was called the distinctly un Indian Mr Dave’s, but I could be wrong. I would order balti for main and finish off with a lemon sorbet in a hollowed out lemon with cherry on top, and it was a perfect meal. I’ve loved curry ever since.

These days I’m a bit more adventurous with my curry, though I do have my favourites. I love prawn bhuna and the rich, deep flavours that hit your tongue with no ambiguity. I also love dahl, so healthy it’s a virtuous choice as well as a delicious one. Throw in some nan bread and mango chutney and I’m gonna love every mouthful. Recently I made this mild vegetarian curry (because Mr Purple is a bit of a wuss when it comes to hot food) and we all loved it. It was also a good budget option as I used up the end of weeks leftover veg. So I’m sharing the recipe with you.

Mild vegetarian curry;


mild vegetarian curry

  • A selection of vegetables chopped (I used those in the picture above)
  • One onion diced
  • One tbsp of vegetable oil
  • Two tins of tomatoes
  • One tbsp of tomato puree
  • Two tsps of mild curry powder
  • Four cloves of garlic
  • One tsp garam masala


Gently fry the onion and the garlic in the vegetable oil until translucent. Add the rest of the vegetables and gently fry for five minutes.

Add the tins of tomatoes, tomato puree, curry powder and garam masala. Stir.

Gently simmer for an hour.

Serve with rice or nan bread and your favourite indian chutney. Enjoy.