Inspired living

Simple Vegetable Curry Recipe

Simple Vegetable Curry

Credit: Georgia Harding

I often whip up this recipe for a quick meal that’s guaranteed to please my family. It’s very versatile, so even though my main recipe is vegetarian, feel free to add in meat or legumes (see recipe variations). You can also freeze batches of the sauce for a quick curry another time.

Serves: 2



  • 1 tbsp ghee, butter or coconut oil
  • 1 medium brown onion, diced
  • 2 cloves garlic, finely chopped
  • 2cm piece ginger, peeled & finely chopped
  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds, ground
  • 1 tbsp ground turmeric or 1cm piece fresh turmeric, peeled & finely grated
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 150g raw cashew nuts, roughly chopped
  • 5 ripe tomatoes, roughly chopped
  • 1 tsp sea salt & black pepper, to taste
  • 250g full-fat natural or Greek yoghurt
  • ¾ cup water
  • Vegetables (sweet potato, carrots, red capsicum, cauliflower, broccoli & baby spinach)
  • Brown basmati, quinoa or cauliflower rice, to serve
  1. In large, deep pan, melt ghee, butter or coconut oil and sauté onion, garlic, ginger and spices over low heat unit onion is just starting to become opaque and spices smell amazing.
  2. Transfer to blender or food processor with cashews, tomato, sea salt, yoghurt and water and blend until smooth.
  3. Add back to same pan (no need to wash it), add vegetables in stages, and simmer with lid on (it will spit), stirring frequently until vegetables are cooked to your liking. Taste and season again.
  4. My curry takes about 15 mins for root vegetables and a further 5–10 mins for quick-cooking vegies (broccoli, cauliflower and capsicum). Always add leafy greens (baby spinach/coriander) at the very end once you have turned off heat.
  5. Another way to cook this curry is to steam (or roast) the vegetables and just mix through sauce (which has simmered 10–15 mins to build flavour).
  6. Serve with brown basmati, quinoa or cauliflower rice.


Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.