Creamy Vegetable Curry Recipe

Creamy Vegetable Curry With a Little Bit of Rajah Magic

The revered cuisine of India consistently delights with bold tastes, striking colours, and spices that tantalise the senses. No matter it’s where curry is made, what mostly remains constant, though, are the spices – those points of heat and fragrance gleaned from the very earth itself, that not only confirm the dish as a curry, but keep it securely tethered to its ‘taste of the east’ roots.

In South Africa, we have our own versions of the popular curry, that build on those lofty origins. And Rajah is the preeminent supplier of those curry powders that make our curries a homestyle treat, while always honouring the vibrance of colours and flavours invented in India. Today, we're looking at a creamy vegetable curry recipe for you to try. Let’s get stuck in, so you can tuck into a delicious eastern dish perfect for the whole family. And remember to check out Rajah’s range of curry powders – all inspired by India’s mastery of the spice.

How to Make Creamy Vegetable Curry

When it comes to a creamy vegetarian curry, we're sure you agree – the heartier the better. So, to lend your curry that significant, moreish feel, we recommend reaching for the fleshier veggies. Any combination of these will work best:

• Carrots
• Potato
• Sweet Potato
• Green beans
• Butternut
• Zucchini
• Bell peppers
• Cauliflower florets
• Pumpkin
• Mushrooms
• Spinach

Then, the Staples

• Whole onion
• Garlic to taste
• Ginger to taste
• Coconut milk
• Vegetable stock
• Tomato paste
• Salt and pepper
Then, of course, the pièce de resistance:
2 tablespoons of either Rajah Mild & Flavourful Curry Powder or Rajah Medium Curry Powder.

Preparation – A Step by step

1. The veggie roast – Start by cutting your chosen veggie medley into similar-sized chunks. Place them on a large pan and drizzle with olive oil (note: if you've got spinach in there, leave it out of this step). Season to your preference with salt and roast in the oven for 30 minutes, until golden.
   
2. The curry base – Heat a large pot on medium to high. Dice your onion, garlic and ginger and add to the pot, with a little bit of oil, until their fragrances are released. Add your tomato paste, and your Rajah curry powder, stir, and add the vegetable stock. Pour in your coconut milk, season to your taste with salt and pepper, and allow to cook for 10 minutes, until the sauce has reduced.
   
3. The combining – Add your roasted veggies into the curry base, and if you have spinach, now’s the time to pop that in too. Allow to cook more, for about 15 minutes. Serve with your favourite rice.

And there it is. A scrumptious, hearty, fragrant creamy vegetable curry recipe. Don't forget to add your choice of vegetable curry powder from Rajah, and with every mouthful, you'll really set your senses alight with the vibrance, colours and tastes of India. Click here for more great curry recipes from What’s For Dinner, and Rajah.