Jul 14 2026
Restaurants›Magpie Café›Vegetable Curry Recipe

Vegetable Curry Recipe

Inspired by Magpie Café
Time40m
Serves4

A mix of seasonal vegetables in a spicy curry sauce

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Ingredients

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Vegetables

Spices and Herbs

Liquid Ingredients

Others

Method

Preparation

  1. 1

    Chop the Vegetables

    Wash and chop the carrots, bell pepper, broccoli, cauliflower, zucchini, and green beans into bite-sized pieces.

  2. 2

    Prepare the Spices

    Measure out curry powder, turmeric, cumin seeds, grated ginger, minced garlic, salt, and black pepper.

Cooking

  1. 3

    Heat the Oil

    In a large pot, heat olive oil over medium heat.

  2. 4

    Sauté the Aromatics

    Add minced garlic and grated ginger to the pot. Sauté for about 1-2 minutes until fragrant.

  3. 5

    Add the Spices

    Stir in the curry powder, turmeric, cumin seeds, salt, and black pepper. Cook for another minute to toast the spices.

  4. 6

    Add the Vegetables

    Add the chopped vegetables (carrots, bell pepper, broccoli, cauliflower, zucchini, green beans) to the pot. Stir well to coat with the spices.

  5. 7

    Pour in the Liquids

    Pour in the coconut milk and vegetable broth. Stir to combine everything.

  6. 8

    Simmer

    Bring the mixture to a gentle simmer. Cover the pot and let it cook for about 20 minutes, or until the vegetables are tender.

  7. 9

    Finish with Cilantro

    Once the vegetables are cooked, remove the pot from heat and stir in the chopped cilantro.

  8. 10

    Serve

    Serve the vegetable curry hot over rice or with naan bread.

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