Vegetarian Curry

It's not that I'm a vegetarian, but cooking meat is too difficult. And if you get it wrong, you will die. If you want a meaty curry, get a takeaway.


Very High
Washing up


  • 2 tablespoons of curry powder (I use Schwartz Bombay Crushed Medium)
  • An onion
  • A courgette (it is a vegetable)
  • A pepper (a big one, not a chili)
  • Tin of tomatoes
  • Tin of chick peas
  • Mango chutney
  • Single cream
  • Olive oil
  • Also recommended:
    • Rice (try a ready-to-microwave pilau rice)
    • Naan bread (fresh - Waitrose do the best ones)


  • Knife
  • Frying pan
  • Hob
  • Plus whatever the rice and naan bread needs.


Before starting, examine the cooking instructions for your particular type of rice - it might need to go on before the curry.

  1. Cut up the onion: cut off the bits sticking out either end, peel off the brown bits. Discard all that and keep the white middle. Cut the white bit into little cubes.
  2. Cut up pepper and the corgette into small chunks.
  3. Put the frying pan on the hob so it gets warm. Don't be a wuss, put the heat on the highest setting, and keep it there.
  4. Put a little bit of olive oil into the bottom of the frying pan, and add the onion.
  5. Leave it to cook until it's soft (about 3 minutes).
  6. Add the 2 tablespoons of curry powder.
  7. Add the tin of tomatoes, and the pepper and corgette which you have already cut up.
  8. Drain the tin of chick peas, and add them to the frying pan.
  9. Stir for about 15 minutes. Keep it moist by adding water - not too much, and add it only when needed, but I find it sometimes ends up being as much as ~20 tablespoons.
  10. During this 15 minutes, you could cook your microwave rice, heat up your naan bread, or watch the television.
  11. When 15 minutes has passed, pull out a chick pea or chunk of corgette, eat it and see if it is tender enough for you. If not, cook for another few minutes.
  12. Add a few tablespoons of mango chutney to the frying pan. If in doubt, try 3 tablespoons.
  13. Pour in a bit of the cream. Stir a bit, and see how it looks. Add a bit more cream until it looks good. I go for most of a small pot.
  14. Stir around until the mango chutney and cream is fully mixed in.

Best served with luxury rice and tasty naans.