Very Mild Vegetable Curry Recipe

Name: Very Mild Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Dried whole Chilli; 4 Cardomon pods; 5 Black Pepper Corns; 1/2 tsp ground Mace; 1/2 grams shard of Cinnamon; 3 tbsp Double concentrate tomato puree; 4 clove of garlic, crushed; 1 tbsp water; 1 tbsp Turmeric; 1/2 tbsp Garam Massala; 400 ml Coconut milk; 100 ml Vegetable stock; 2 tbsp Olive oil; 2 Potatoes, peeled and chopped into chunks; 120 grams wild Mushrooms; 1/2 Courgette, peeled and chopped into chunks; 50 grams Spinach

Servings: persons

1 Dried whole Chilli
4 Cardomon pods
5 Black Pepper Corns
1/2 tsp ground Mace
1/2 grams shard of Cinnamon
3 tbsp Double concentrate tomato puree
4 clove of garlic, crushed
1 tbsp water
1 tbsp Turmeric
1/2 tbsp Garam Massala
400 ml Coconut milk
100 ml Vegetable stock
2 tbsp Olive oil
2 Potatoes, peeled and chopped into chunks
120 grams wild Mushrooms
1/2 Courgette, peeled and chopped into chunks
50 grams Spinach

1
Heat the oil in a pan and add the spices.
2
Cook for around 20-30seconds.
3
Add the courgette and potato chunks and brown off for 2-3mins.
4
Add the paste and cook for 2mins.
5
Make sure to cover all the veg.
6
Pour in the stock and deglaze.
7
Follow this by adding the coconut milk.
8
Put the lid on and simmer on a low heat until potatoes start to soften.
9
Make sure to occasionally stir.
10
Add the mushrooms and cook until the potatoes are fully cooked.
11
Turn off the heat and stir in the spinach for 5mins.
12
Serve

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Dried whole Chilli, 4 Cardomon pods, 5 Black Pepper Corns, 1/2 tsp ground Mace, and more.

Yes, Very Mild Vegetable Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Very Mild Vegetable Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions