Easy vegetable curry recipe
The easy vegetable curry recipe combines Dal Makhani with sweet potatoes and coriander.
The beauty of the recipe is that it’s fully vegan, high in fibre, protein and full of minerals.
It will take less than 20 minutes to make and tastes lovely with either rice, naan bread or chapatis

3 Key items to making quick & easy vegetable curry.
The recipe lower down the page will show you exactly how to make it.
But there are 3 key elements to making the a quick & easy vegetable curry:
1. Delhi dal Makhani
In the recipe I used Dal Makhani – which is a North Indian dish containing black gram lentils, cooked with red kidney beans and tomato.
The ‘authentic’ recipe using all the ingredients tastes fantastic but it will take between 30 minutes and 4 hours to cook.
The ‘ready made’ alternative tastes lovely and is ideal if you want to make an quick & easy vegetable curry.
You can either buy it in some supermarkets or it’s

2. Coconut double cream
The original recipe suggested using creme fraiche, similarly very often whipped or double cream is suggested. Coconut milk is an alternative but coconut double cream tastes fantastic.
3. Coriander
A very popular herb coriander is used in many different recipes, ranging from Chinese stir-fry to Mexican Salsa, etc.
It is really easy to grow at home, and from planting seed to harvest will only take 1 to 2 months – even indoors (in your kitchen, spare bedroom, garage, etc.
All you will need are seeds, growing system and some growing lights.
For more info have a look at – how to grow coriander

How to make the quick & easy vegetable curry recipe
Ingredients:
- 200 g Sweet potato – cut into cubes
- 1 bag Dal Makhani
- 200 ml Coconut double cream
- 2 tbsp Coriander – chopped
- 2 tbsp Olive oil
Equipment
- 1 Large frying pan or wok
- 1 Chef’s knife & chopping board,
Instructions
- Prepare the sweet potato.
- Peel the potato and cut into cubes
- Add the olive oil into frying pan (or wok) and fry for 5 minutes
- Make the vegetable curry
- Add 100 ml boiling water and the Dal Makhani
- Simmer for 10 minutes on low heat
- Finalise the dish
- Add the coconut double cream
- And lastly add the chopped coriander.
What to eat with the quick & easy vegetable curry
It tastes lovely either with fresh rice or naan bread or chapatis
Easy vegetable curry
Equipment
- 1 Large frying plan (Or wok)
- 1 Knife and chopping board
Ingredients
- 200 g Sweet potato
- 1 bag Dal Makhani
- 200 ml Coconut double cream
- 2 tbsp Chopped Coriander (Cilantro)
- 2 tbsp Olive oil
- 100 ml Water
Instructions
Prepare the sweet potato
- Peel the potato and cut into cubes200 g Sweet potato
- Add the olive oil into frying pan (or wok) and fry for 5 minutes2 tbsp Olive oil
Make the vegetable curry
- Add 100 ml boiling water and the Dal Makhani1 bag Dal Makhani, 100 ml Water
- Simmer for 10 minutes on low heat
Finalise the dish
- Add the coconut double cream200 ml Coconut double cream
- And lastly add the chopped coriander.2 tbsp Chopped Coriander (Cilantro)
Video
Nutrition
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More information
Fresh coriander
Hopefully the quick & easy vegetable curry recipe might inspire you to grow your own fresh coriander / cilantro at home.
Yes, fresh coriander (cilantro) can be bought in many shops – either a bunch of leaves in a bag or ‘living’ plant in a pot. However it is very easy to grow at home, and fresh leaves from your own plant will taste even better than shop bought ones. How to grow coriander at home
Dal Makhini
As mentioned above Dal Makhini can be made fresh but the ‘ready made’ alternative tastes lovely and is ideal if you want to make an quick & easy vegetable curry.
You can either buy it in some supermarkets or it’s Available from Amazon
The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
The easiest way to keep updated is to follow me on either my Instagram or Facebook page.
The 3 Most popular DIY plans
Such a lovely flavour and very easy to make