Healthy Vegetable Curry in 15mins, May Simpkin Nutritionist

This 15min healthy vegetable curry packs in the nutrients and flavours and can be cooked from scratch in one pan so quickly and easily; it’s the perfect meal when you’re pushed for time after a busy day and craving spice!

As we’re aiming for a meal in minutes, the key here is to pack in the flavours and spices, use convenience veggies from the freezer and keep the fresh veggies al dente for added texture.

It may not satisfy a purist when it comes to cooking a curry but, considering the ease and speed with which you can have a steaming bowl of incredibly flavoursome goodness in front of you, I’m willing to forgo the awards on this one!

Here’s what you’ll need to make this super quick Healthy Vegetable Curry

  • 2 tbsp rapeseed oil
  • ½ tbsp ghee or butter (optional)
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 inch piece of ginger, finely chopped
  • 1 tbsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 star anise
  • 1 cinnamon stick
  • 1 tin tomatoes (whole)
  • 1 red pepper, cut into thick chunks
  • 1 yellow pepper, cut into thick chunks
  • 2 medium onions, cut into thick chunks
  • 2 handfuls frozen (chopped) spinach
  • 1 tsp chilli powder
  • 2 tsp garam masala
  • Pinch of sugar
  • Knob butter/ghee before serving
  • Salt

Here’s How….

Heat the oil and ghee in a large heavy-based saucepan over medium/high heat. Add the onions and fry for 1min before adding the garlic and ginger. Continue cooking for another 4mins.

Then add the spices; cumin seeds, coriander, turmeric, star anise, cinnamon stick. Cook for a minute or so until the aromas are released. Now add the tin tomatoes and simmer for 4-5mins, without the lid until the sauce has thickened a little.

Add the fresh vegetables along with the frozen spinach. Mix well and allow to cook for 5mins until the vegetables have softened a little but still al dente.

Finally add the chilli powder, garam masala, a pinch of sugar and check seasoning. If you’re eating immediately, stir in a knob of ghee or butter for a richer flavour. Otherwise, this dish will taste even better the next day!

This can be served with basmati rice and a cucumber yoghurt raita on the side if you wish or simply with a ready-made paratha or nan bread.

Want another quick curry recipe to satisfy those flavour cravings?! Try this Quick Vegan Thai Green Curry