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Mixed Vegetable Curry

Serves: 4


  • 3 medium potatoes, peeled and diced 

  • 250 g frozen mixed vegetable

  • 3 tbsp sunflower oil

  • 1 medium onion, chopped 

  • 1 green chilli, chopped 

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tsp turmeric powder

  • 100 g tinned tomatoes

  • 2 tbsp tomato puree

  • handful coriander, chopped


Mixed Vegetable Curry
Mixed Vegetable Curry

This recipe had been sourced from families of East African origin living in the UK and participating in the Asian Food Survey. Recipes collected in this survey do not have detailed methods of cooking but the cooking guide will help you to prepare the dish. Adjust unsalted seasonings and spices to suit your taste

Healthy Hints

Although this recipe suggests you boil the vegetables first, this isn't good practice nutritionally, as it results in losses of vitamin C. Instead, add the vegetables with the boiled potatoes at point 3, and cook till tender, but not mushy.

Cooking Guide

  1. Boil the potatoes and mixed vegetables.

  2. Fry the onions and spices. Add the tomatoes.

  3. Add the vegetables and potatoes with some water originally used to boil.

Image: The Ismaili, Mixed Vegetable Curry recipe

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