Big-Batch Vegetable Curry
A vibrant, tomato-based vegetable curry loaded with potatoes, peas, and carrots in a fragrant spiced sauce — no coconut, no dairy. Vegan, generous, and endlessly freezable, it turns a bag of cheap vegetables into a week of warming dinners.
By Palate Palace Kitchen
About This Recipe
This hearty vegetable curry is a classic Indian-style one-pot dish that delivers comforting, spiced flavors in a budget-friendly and accessible package. By combining everyday root vegetables with a vibrant tomato base, this recipe creates a rich, warming stew that is naturally vegan, gluten-free, and dairy-free. It is an ideal option for easy weeknight dinners or batch-cooking sessions.
The success of this simple preparation relies on blooming the spices early in the cooking process. Sautéing the aromatic onions, garlic, and ginger first, and then briefly frying the curry powder in the warm oil, unlocks the full depth of the spices before any liquid is introduced. This essential culinary technique creates a deeply flavorful foundation that beautifully coats the potatoes and carrots as they simmer to a tender finish.
To ensure even cooking, cut the potatoes and carrots into uniform, bite-sized pieces so they finish simmering at the same time. If you want to customize the dish, you can easily stir in other quick-cooking vegetables alongside the frozen peas during the final few minutes of cooking.
This recipe yields a generous eight servings, making it perfect for meal prep. Serve the hot curry over a bed of fluffy rice for a complete meal. Because it is highly freezer-friendly, you can also let the curry cool completely, portion it into airtight containers, and freeze it for convenient future dinners.
Ingredients
- 500 g Potatoes, cubed
- 3 medium Carrots, sliced
- 200 g Frozen peas
- 800 g Chopped tomatoes, tinned
- 2 medium Onion, diced
- 4 cloves Garlic
- 1 tbsp Fresh ginger, grated
- 2 tbsp Curry powder
- 2 tbsp Vegetable oil
Instructions
- 1
Soften the onion, garlic, and ginger in the oil.
6 min
- 2
Stir in the curry powder and cook until fragrant.
2 min
- 3
Add the tomatoes, potatoes, and carrots with a splash of water; simmer until the potatoes are tender.
28 min
- 4
Stir in the peas and cook a few minutes more.
4 min
- 5
Serve with rice, or cool and freeze in portions.
2 min
Nutrition Facts
280
kcal
Calories
9
g
Protein
48
g
Carbs
7
g
Fat
12
g
Fiber
480
mg
Sodium
Rate This Recipe
Beverage Pairings
India’s spices call for cooling, aromatic drinks. Yogurt-based mango lassi and spiced masala chai are woven into the meal, while off-dry Riesling and Gewürztraminer tame heat where wine is served. A crisp lager is the everyday partner to a fiery curry.
Wine, Beer & Spirits
Off-dry fruit balances heat and complements aromatic spice. A little sweetness tempers the chilli heat.
Serve well chilled (8°C).
Lychee-and-rose aromatics are tailor-made for garam masala and korma. A little sweetness tempers the chilli heat.
Serve chilled (8–10°C).
A light, cold lager refreshes the palate against a fiery curry. Enough structure to stand up to a rich, hearty dish.
Serve ice-cold.
Dry rosé is remarkably versatile across savory dishes. Enough structure to stand up to a rich, hearty dish.
Serve well chilled (8–10°C).
Non-Alcoholic
Creamy yogurt and mango soothe chilli heat while echoing the sweetness of the spice. A little sweetness tempers the chilli heat.
Serve cold.
The same warming spices in the cup mirror the dish — a traditional pairing. A little sweetness tempers the chilli heat.
Serve hot and freshly brewed.
A salted or sweet lime soda cools heat and cleanses the palate. A little sweetness tempers the chilli heat.
Serve over ice.
Light and palate-cleansing — a safe, refreshing choice. Enough structure to stand up to a rich, hearty dish.
Steep at 75–80°C for 2 minutes.
A clean, neutral refresher that suits almost any dish. Enough structure to stand up to a rich, hearty dish.
Serve cold with a citrus twist.
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