How to make vegetable curry

If you’re trying to eat less meat, this is a great vegetarian recipe to give a try

Written by spunout


About this recipe

  • Servings: 4
  • Preparation time: 30 minutes
  • Cooking time: 45 minutes
  • Utensils needed: Frying pan or saucepan


  • 1 dessertspoon of vegetable oil
  • 1 chopped onion
  • 1 or 2 apples cored and peeled
  • 2 dessertspoons curry powder
  • 1 dessertspoon flour
  • pinch of salt if desired pepper
  • 1 low salt vegetable stock cube*
  • 1pt / 575mls of boiling water
  • 6 mushrooms sliced
  • 1 red pepper deseeded and sliced
  • 2oz/50g sultanas
  • 1 medium carrot chopped
  • 1 dessertspoon dessicated coconut (optional)
  • 1 teaspoon brown sugar
  • 1 teaspoon lemon juice
  • 1 tin of peas/beans
  • 1 dessertspoon chutney (optional) 


  1. Prepare the mixture of vegetables. Wash them and chop into cubes. Place in a saucepan.
  2. Add the apple, lentils, lemon juice, coconut, sultanas, brown sugar and chutney. Add 3 /4pt / 425ml of stock and boil for 20 mins.
  3. Heat the oil and fry the onion until it is soft.
  4. Stir in the curry powder, flour and remainder of stock.
  5. Bring to the boil. Add this to the mixed vegetables and season. Add the peas/beans.
  6. Simmer for 10 minutes. Reduce heat and cook slowly for another 20 minutes. Add more stock if needed.

Recipes are from 101 Square Meals by and MABS.

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