Jamie Oliver Vegetable Curry

This Jamie Oliver Vegetable Curry is a hearty and colorful recipe, which uses butternut squash and cauliflower. It’s a no-fuss take on the classic, ready in about 50 minutes.

Jamie Oliver Vegetable Curry Ingredients

• Vegetable oil
• 1 medium red onion, peeled and chopped
• 1 courgette, diced
• ½ butternut squash, peeled and diced
• 100g mushrooms, quartered
• 1 red pepper, diced
• 150g cauliflower, broken into florets
• 600ml curry base sauce
• 400ml water

How To Make Jamie Oliver Vegetable Curry

1. Cook the onion: Heat a little vegetable oil in a large pan. Add the chopped onion and fry gently for 10 minutes.
2. Add the vegetables: Stir in the courgette, butternut squash, mushrooms, red pepper, and cauliflower. Mix everything well.
3. Simmer with curry sauce: Pour in the curry base sauce and water. Stir to combine.
4. Cook until tender: Let it simmer gently for 25 to 30 minutes, until the vegetables are cooked through but not mushy. If the sauce thickens too much, add a little water to loosen.
5. Recipe Tips
6. Can I use frozen vegetables? Yes, just add them straight into the pan—no need to thaw.
7. What is curry base sauce? It’s a pre-made sauce; you can use homemade or store-bought.
8. How to make it creamier: Stir in a splash of coconut milk or dairy-free yogurt at the end.
9. Can I add protein? Add chickpeas, lentils, or tofu for extra protein.
10. How to avoid overcooking vegetables: Keep heat on low and check texture often during simmering.

Recipe Tips

Can I use frozen vegetables?

Yes, just add them straight into the pan—no need to thaw.

What is curry base sauce?

It’s a pre-made sauce; you can use homemade or store-bought.

How to make it creamier:

Stir in a splash of coconut milk or dairy-free yogurt at the end.

Can I add protein?

Add chickpeas, lentils, or tofu for extra protein.

How to avoid overcooking vegetables:

Keep heat on low and check texture often during simmering.

What To Serve With Vegetable Curry

This curry pairs perfectly with simple sides:

• Steamed basmati rice
• Warm naan or flatbreads
• Cucumber raita or dairy-free yogurt
• Mango chutney or pickles

How To Store Vegetable Curry

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze for up to 3 months. Thaw in the fridge and reheat on the stove until hot.

Vegetable Curry Nutrition Facts

Calories: 218 per serving

Fat: 9.1g

Saturates: 4.8g

Carbohydrates: 29.2g

Sugars: 17.9g

Fibre: 9.5g

Protein: 7.9g

Salt: 0.1g

FAQs

Can I use other vegetables in this curry?
Yes, it’s a flexible recipe—use whatever you have on hand.

Is this recipe vegan?
Yes, it’s naturally vegan as long as the curry sauce contains no dairy.

What curry base sauce should I use?
You can use homemade curry base or a good-quality store-bought jar.

How to thicken the curry sauce?
Simmer uncovered or mash a few veggies into the sauce for natural thickening.