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Simple yellow vegetarian curry

Simple yellow vegetarian curry, Simple yellow vegetarian curry


Simple yellow vegetarian curry, Simple yellow vegetarian curry


I haven’t been in this space as much as I like to be, of late. There haven’t been many spare moments to do much else outside of making sure our girls are okay and doing our best to keep this business going through these really challenging times. All of you are experiencing the challenge. We are no different. We know it and we see it. We see it in the eyes of our customers as they pick up their ready-made meals.


Talking helps. I have rediscovered how special it is to hear a friends voice over the phone. Taking a little more time instead of a quick text. Hearing how they are really doing.


Today’s vegetarian curry recipe is thanks to a quick throw together dinner as I was chatting to a beautiful friend last week. I really wanted to hear her voice.


This dish made both the vegetarians and non-vegetarians in our house all smile wide (not always an easy feat in our home). It is healthy, wholesome and it is really delicious.


You could most definitely substitute other vegetables that you have in the fridge or garden instead of what is on my list below. Peas and zucchini are a lovely addition as are sugar snaps. You could substitute the potatoes and or pumpkin that I added for sweet potatoes instead.


I hope you really enjoy this simple yellow veggie curry. I hope you chat to someone you love and care about on the phone this week.


Sending you all our love,



Simple yellow veggie curry

40 ml olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
A thumb-sized piece of ginger, finely grated
1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
½ teaspoon chilli
2 tablespoons yellow curry paste
500 ml of vegetable stock
400 g tin crushed tomatoes
400 ml coconut milk
1/4 butternut pumpkin, cut into 1cm dice
2 potatoes, peeled and cut into 1cm dice (can substitute with sweet potato for a healthier version)
1/2 cauliflower, cut into florets
60 g Greek-style yoghurt, plus extra to serve (use vegan-friendly yoghurt if required)

To serve: coriander, baby spinach leaves, finely grated carrot, and natural yoghurt (a squeeze of lime is a lovely addition too.


Heat olive oil in a frying pan over medium heat, add onion and garlic. Stir often until aromatic and softened (approx 5 minutes). Add ginger and toast for a minute, stirring always. Add the spices and curry paste and toast for a minute, stirring always. Add stock, tomato, coconut milk, pumpkin and potatoes. Simmer for 5-6 minutes. Add cauliflower, cover with a lid and cook on a low-medium heat 10 minutes.

Stir in yoghurt and serve topped with coriander, baby spinach leaves and finely shaved carrot. Additional yoghurt (perhaps with a squeeze of lime) is a lovely addition.

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