Mild Vegetable Curry

Mild Vegetable Curry


1 person made this

My friend can't eat potatoes, dairy, tomatoes, eggplant or wheat so I made this curry (very mild).

KarenR New South Wales, Australia

Serves: 4 

  • 2 chopped carrots
  • 1 medium sweet potato, chopped
  • 1 brown onion, chopped
  • tofu, cubed and fried
  • 4 cloves garlic, chopped
  • 1 teaspoon ginger, chopped
  • 2 dessertspoons curry powder
  • 1 teaspoon cumin
  • 1 dessertspoon tumeric
  • 1 teaspoons mustard seeds
  • water, as needed
  • salt to taste (or soya sauce - make sure no wheat in soya sauce)
  • 1 head of broccolli, cut up into small florets
  • 2 cobs of corn (cook and then remove kernels from cob)
  • 2 bok choy, chopped

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Cook carrots, sweet potato and brown onion until slightly underdone.
  2. Add tofu, garlic and ginger.
  3. Fry all spices.
  4. Add water to make a gravy - add salt or soya sauce to taste.
  5. Add broccoli, corn and bok choy then cook until greens are still crisp.
  6. Serve with rice.


Sometimes I have to play around with the spices - add chilli if you like it spicy.

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- 12 Feb 2013

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