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Creamy Vegetable Curry

Updated: Jul 13, 2020

Creamy and healthy - this can easily be adapted to the whole family by adding chicken or fish if desired. Make double and freeze for another day. Swap the yogurt for coconut yogurt for a dairy free alternative.

Makes approximately 4 servings

Preparation time is approximately 5-10 minutes

Cooking time is approximately 20 minutes


1 tablespoon of olive oil

1 medium white onion finely chopped

3 cardamom pods, smashed

2 teaspoons each - ground cumin and ground coriander

1 green chilli, deseeded and finely chopped

1 garlic clove, crushed

Thumb-sized piece of fresh ginger, finely chopped

800g mixed frozen vegetables such as carrots, peas, cauliflower, green beans

300ml - 500ml vegetable stock (gluten free if necessary)

2 tablespoons of ground almonds

200ml plain natural yogurt

To serve: Toasted flaked almonds, chopped fresh coriander, wholegrain rice or naan bread.

How to make Creamy Vegetable Curry

  1. Heat the olive oil in a large saucepan. Cook the chopped onion with the smashed cardamom pods, cumin and coriander over a low heat until the onion is golden. Add the chilli, garlic and ginger and cook for 1 min, then add the frozen mixed vegetables and cook for a further 8-10 mins.

  2. Add the stock and simmer for 10 mins.

  3. Remove from the heat and stir through the yogurt and ground almonds. Sprinkle with chopped fresh coriander.



Why not make extra and have for your packed lunch the next day? Or even pop into the freezer for a quick meal solution? This is a great recipe for batch cooking!

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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