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Easy Vegetable Curry Banging!

Banging Easy Vegetable Curry (Chickens lil sis!)

Banging Easy Vegetable Curry – Named as such because it’s simply banging! It’s so good and full of vegetables! (It also  happens to be the ‘Chicken Curry to Die for’s‘  ickle sister 🙂  I do love a well balanced curry and this one is seriously good. It has a lovely blend of vegetables. I don’t know about you but I wore potatoes and cauliflower in a curry – yum!

This makes 4 large portions and at 4 Weightwatchers SmartPoints per serving you’ll be wondering why you never made it before! You could serve with Cauli Rice / rice or a mini Naan / on top of a jacket potato – flipping delicious, I promise you!

Sometimes I also add more liquid and simply have it as a thick soup, so delicious? Also I tend to double up and pop it in individual serving dishes / foils in the freezer! I love a bit of batch cooking. It’s so lovely when you suddenly realise you have wonderful homemade curry in the freeze, especially on those busy evenings. And so healthy too

One thing for sure is your need that wonderful fresh Corriander – it’s so fragrant and so good in this recipe! Trust me.

Let me know how you go and let me know if you think its a Banging Easy Vegetable Curry,  drop me a comment below the recipe – I do so love to hear from you

Thanks Cx

(Not Sponsored)


  • 1 Tablespoon Olive Oil/ or Spray fry-light
  • 2 Garlic Cloves, chopped finely
  •  1 heaped Teaspoon grated Ginger
  • 1 Onion – roughly chopped
  • 1 stick Celery – roughly chopped
  • Half tray button Mushrooms – halved
  • 1/2 large Cauliflower broken into florets
  • Handful Green beans , halved
  • 2 Leeks roughly chopped
  • 2 medium Potatoes (225g) peeled / chopped into 2cm squares
  • 2 -3 Carrots – peeled and cut into strips
  • 2-3 teaspoons Madras Curry Paste (Patak)
  • 1/2 pt semi-skimmed Milk or skimmed milk
  • 1/4 pt – 1/2pt Water (depends if you like more sauce)
  • 4 tbsp Elmlea light single Cream
  • Bunch of Coriander – torn
  • Salt & Freshly ground Black Pepper
  • In mine was a handful of spinach / I forgot to buy Coriander 🙁

Preparation Method

    1. In a large frying pan or large sauce pan add the Olive Oil or fry light, Garlic and Ginger.
    2. Next add the Onion, Celery, Mushrooms, Leeks and fry off for 2 minutes add other veg and curry paste – fry off for another 2 minutes coating the veggies
    3. Add Milk bring to boil and simmer for about 20-25 minutes or until the veggies are soft, add 1/4 pt water about 10 minutes from end, more if you want more sauce
    4. Finally add the Cream and Coriander, stir and heat through
    5. Taste – season with salt and Black Pepper if necessary
    6. Serve with rice and Naan, (or just Naan)
    7. Basically you can use any veg you have really
    8. Dig in and enjoy, again #easypeasylemonsqueezy
Link up your recipe of the week


Elizabeth says:
Sounds like a super recipe! Thanks for linking with Extra Veg! Wishing you all the best for the New Year!
Helen @ Fuss Free Flavours says:
I love a good veggie packed curry, lots and lots of variety here too. Thanks for sharing with #ExtraVeg
    Clare x says:
    Its delicious - promise xxx
14 vegetarian toppings for baked potatoes | Global Times says:
[…] A poetic sharp curry would make a good potato topping. Get a recipe. […]
14 vegetarian toppings for baked potatoes - AGE TIMESAGE TIMES says:
[…] A poetic sharp curry would make a good potato topping. Get a recipe. […]
Vicky | The Flourishing Pantry says:
Dunno about lil sis - sounds like the big one to me! So yummy and loads of great ingredients.
Shelly says:
Cooked this on Saturday for my girlie friends. It was so easy and really delicious. Thank you so much for sharing. Will try the chicken version soon ?