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Easy Veggie Curry


45 minutes

A great midweek meal for all the family, packing in plenty of fresh veg.

11 Farmdrop products in this recipe


Here's how you do it

  1. Preheat the oven to 200°C. Put the aubergine and sweet potato onto separate baking trays, drizzle over oil and season with salt and pepper. Roast in the oven until they are both soft, for 25-35 minutes.
  2. In a large pan, add a glug of sunflower oil. Add the onion with a pinch of salt and sweat for 10 minutes on a medium heat. Add the chilli, ginger and garlic, cook for a further 5 minutes.
  3. Now add the spices: garam masala, cumin, coriander and turmeric, cook for another 5 minutes.
  4. Tip in the coconut milk and chopped tomatoes, turn up the heat and boil to reduce the sauce slightly, for 10 minutes.
  5. Add the broccoli florets and red pepper and boil for 5 minutes until they are soft.
  6. Season with salt and lime juice, then stir in the roasted aubergine and sweet potato. Serve heaped onto fluffy basmati rice, with a dollop of yoghurt, if you like.


  • 1 head of organic broccoli, cut into bitesize florets
  • 1 organic aubergine, cut into chunks
  • 1 organic sweet potato, peeled and cut into chunks
  • 1 organic red pepper, halved, deseeded and cut into chunks
  • 1 organic onion, chopped
  • 1 inch piece of organic ginger, peeled and finely chopped
  • 2 cloves of organic garlic, crushed and chopped
  • 2 organic red chillies, deseeded and finely chopped
  • 1 tin of organic coconut milk
  • 1 tin of chopped organic tomatoes
  • 1 organic lime, juiced

What you'll need

  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free