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Mild Vegetable Curry with Saag Aloo

Serves: 4

It’s National Curry Week from October 9th-15th and to celebrate we have asked Garsons of Esher, Surrey - the largest PYO farm in the UK – to provide a delicious curry, packed with seven fresh vegetables, not counting garlic, ginger and fresh coriander! Garsons grows 34 crops in a total of 76 varieties across 155 acres to ensure the PYO season lasts from late May-October. You can still pick the squash for this recipe up until the end of October, but do check crop availability on their website before setting out. Garsons farm shop stocks a wide variety of vegetables all year round and most of the ingredients you will need for this recipe.

Mild Vegetable Curry with Saag Aloo Recipe: Veggie Magazine


For the Curry:
2 tbsp vegetable oil

1 onion, diced

1 garlic clove, crushed

1 x 100g pack mild curry paste

200g carrot, 200g squash, 200g courgette, diced into ½ - ¾ cubes

200g cauliflower, cut into florets

400g tin chopped tomatoes

400ml can coconut milk

200g de-stringed, sliced runner beans or French beans or sugar snap peas (topped and tailed if needed)

2 tbsp fresh coriander, chopped

For the Saag Aloo:
1 tbsp vegetable oil

¼ tsp cumin seeds

1 onion, finely chopped

1 garlic clove, crushed

1 tsp turmeric

1 tsp garam masala

500g potatoes, peeled and diced

into ¾-2cm cubes

1 tbsp root ginger, grated

300g baby spinach leaves


  • To make the curry, heat the oil in a large casserole pan over a medium heat and gently fry the onion and garlic until soft, then add the curry paste and cook for two minutes, stirring.
  • Add all the vegetables except the beans/peas and stir until coated in the curry paste, then add the chopped tomatoes, turn up the heat and cook until no liquid remains.
  • Pour in the coconut milk and give the vegetables a good stir. Turn the heat down to a simmer, then cover and cook for 15-20 minutes until the vegetables are almost cooked through, stirring occasionally.
  • Meanwhile make the saag aloo. Heat the oil in a heavy-bottomed non-stick saucepan and fry the cumin seeds for 1-2 minutes.
  • Add the onion and garlic and cook until the onion begins to brown.
  • Add the turmeric, garam masala, potato and root ginger and stir.
  • Pour over 300ml boiling water, cover and cook for 10-15 minutes or until the potato is cooked through, stirring occasionally. Stir in the spinach until just wilted and season to taste with salt and pepper.
  • Stir the bean or peas into the curry and cook for a further five minutes until they are just cooked. Spoon into warmed bowls and scatter over the chopped coriander. Serve with naan bread or rice.
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