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Freezer Friendly: Mixed Vegetable Curry

This mixed vegetable curry are absolutely delicious and super easy to make!

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family.

This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this mixed vegetable curry recipe! It’s a staple in our house. I make it often to have on standby in the freezer and it’s also fabulous for entertaining.

Use our hashtag!

We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!

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Freezer Friendly: Mixed Vegetable Curry

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By Jamie Serves: 4
Prep Time: 10 minutes Cooking Time: 45 minutes

This mixed vegetable curry are absolutely delicious and super easy to make!

Ingredients

  • Spice Mix:
  • 2 tbsp curry powder
  • 1 tsp All Spice powder
  • nutmeg powder, 1 tsp
  • 1 1/2 tsp paprika
  • 2 tsp dried thyme leaves
  • 1 tsp cumin powder
  • cayenne pepper, 1 tsp
  • 1 tsp pepper
  • Curry:
  • 3 tbsp olive oil
  • 2 shallots, chopped
  • 1 large chilli, deseeded and finely sliced
  • 3 garlic cloves, minced
  • 1 red pepper, chopped
  • 2 x 400g tins chopped tomatoes
  • 500 ml vegetable or chicken stock
  • 1 aubergine, diced
  • 2 sweet potatoes, chopped
  • 180g cauliflower florets (can be frozen)
  • 115g frozen peas
  • 3 handfuls baby spinach
  • handful of finely chopped coriander, plus more for garnish
  • salt and pepper
  • plain yoghurt

Instructions

1

Heat oil in a large pan over medium heat. Add garlic, cayenne and shallots, cook for 2 minutes.

2

It’s now time to add the Spice Mix and cook, stirring constantly, for about 2 minutes until the spice is combined. Put in the red pepper and aubergine, cook for a minute.

3

Next, mix in the tomato, stock, potato and cauliflower. Bring to simmer, cover and lower heat a little. Simmer for around 15 minutes, then remove lid and simmer for another 15 minutes. Until sauce has thickened up and the sweet potato is soft.

4

Add peas, stir, cook for 5 minutes. Add coriander and spinach, stir until wilted. Season to taste and serve over rice. Garnish with yoghurt and more coriander, enjoy!

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

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5 Comments

  • Margaret Gallagher
    July 30, 2019 at 10:46 am

    Healthy and tasty a winning combination for us

  • tracyknixon
    July 31, 2019 at 5:08 am

    Delicious!

  • Charlotte Isobelle
    July 31, 2019 at 9:30 am

    i love everything vegetable so would love this!

  • Heather Haigh
    July 31, 2019 at 6:38 pm

    Great recipe, tasty and easy to make and healthy too.

  • Lisa Pope
    August 3, 2019 at 10:05 pm

    I love the look of this one, both my daughters are vegetarian and this is definitely a recipe I’ll be adding to my meal plan ( love how you can freeze it too)

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