Frozen Vegetable Curry
We explore a frozen vegetable curry recipe packed with flavour, vibrant spices, and comforting aromas. Perfect for quick meals, this curry shows how frozen vegetables can be transformed into a warming and satisfying family favourite.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g Vegetables (frozen)
- 100 ml Oil
- 1 Onion
- 2 Tomatoes
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Cumin Seeds
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Kashmiri Chilli
- 1 tbsp Dried Fenugreek
- 1 handful Coriander
- 300 ml Water
Instructions
- 1
Pour the oil into a large pan and place it over medium heat until it becomes hot.
- 2
Stir in the chopped onion and cook for 4–5 minutes, allowing it to turn soft and golden.
- 3
Mix in the ginger paste, garlic paste, and cumin seeds, stirring continuously for about 1 minute so the flavours release their aroma.
- 4
Add the tomatoes, breaking them down with a spoon, and cook for 4–5 minutes until they soften into a rich base.
- 5
Sprinkle in the salt, chilli powder, turmeric powder, cumin powder, Kashmiri chilli, and dried fenugreek, then stir well and cook for 3–4 minutes to deepen the flavours.
- 6
Pour in water and let the mixture simmer for 3–4 minutes, creating a spiced gravy.
- 7
Add the frozen vegetables directly into the pan, stir to coat them in the sauce, and cook for 10–15 minutes until tender and well combined.
- 8
Finish by scattering fresh coriander over the curry just before serving.