Mary Berry Vegetable Curry Recipe

Mary Berry’s Vegetable Curry is a fragrant, mild dish that highlights the natural sweetness of sweet potatoes and cauliflower in a creamy coconut sauce. Ideally the vegetables should be cut into uniform chunks to ensure that they cook evenly and reach a perfect tender consistency at exactly the same time.

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Mary Berry Vegetable Curry Recipe Ingredients

• 2 tbsp sunflower oil
• 2 large onions, roughly chopped
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, finely grated
• 1 tbsp mild curry powder
• 1 tsp turmeric
• 500g (1 lb 2 oz) sweet potatoes, peeled and cut into 2 cm chunks
• 1 medium cauliflower, broken into small florets
• 400ml (14 fl oz) can full-fat coconut milk
• 300ml (1/2 pint) vegetable stock
• 1 tbsp mango chutney
• 100g (4 oz) baby spinach
• Salt and freshly ground black pepper
• Fresh coriander, to garnish

How To Make Mary Berry Vegetable Curry Recipe

1. Sauté the Aromatics: Heat the sunflower oil in a large, deep frying pan or a wide casserole dish over a medium heat. Add the chopped onions and fry for about 5 to 8 minutes, stirring occasionally, until they are soft and translucent.
2. Add Spices: Stir in the crushed garlic and grated ginger, and cook for 1 minute. Add the curry powder and turmeric, then stir for another minute to allow the spices to release their oils and fragrance.
3. Incorporate Vegetables: Add the sweet potato chunks and cauliflower florets to the pan. Toss them in the spice mixture for 2 minutes to ensure they are well-coated.
4. Liquid Base: Pour in the coconut milk and the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Simmer: Cover the pan with a lid and simmer gently for about 15 to 20 minutes, or until the sweet potatoes and cauliflower are just tender.
6. The Sweet Finish: Stir in the mango chutney and season generously with salt and black pepper. The chutney is Mary Berry’s secret for balancing the spices with a hint of fruity sweetness.
7. Wilt the Greens: Add the baby spinach to the pan and stir for 1 to 2 minutes until the leaves have wilted into the sauce.
8. Serve: Garnish with plenty of fresh coriander and serve immediately while hot.

Recipe Tips

• Coconut Milk Quality: Use full-fat coconut milk for this recipe. Reduced-fat versions are often too watery and will not produce the rich, velvety sauce that characterizes an authentic Mary Berry curry.
• Vegetable Variations: If you don’t have sweet potatoes, butternut squash makes an excellent alternative. You can also add a can of drained chickpeas if you want to increase the protein content.
• Spice Level: This is a mild curry designed for families. If you prefer more heat, you can add a finely chopped red chili at the same time as the garlic and ginger.
• Uniform Cutting: Ensure the cauliflower florets are not too large; they should be roughly the same size as the sweet potato chunks so that neither vegetable becomes mushy before the other is cooked.

What To Serve With Mary Berry Vegetable Curry

Vegetable curry accompaniments are vibrant additions frequently served to balance the warmth of the spices and the richness of the coconut milk. Ideally the basmati rice should be steamed with a few cardamom pods to provide a subtle aromatic base that complements the ginger and turmeric in the curry.

• Fluffy basmati rice or brown rice
• Warm garlic naan bread or chapatis
• Mary Berry Hummus served with pita as a starter
• A dollop of Greek yogurt or extra mango chutney on the side

How To Store Mary Berry Vegetable Curry

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors often improve and deepen after a night in the refrigerator.
• Reheat: Reheat gently in a saucepan over a medium-low heat, adding a splash of water if the sauce has thickened too much.
• Freeze: This curry freezes well for up to 2 months. Thaw completely in the fridge before reheating, though be aware that the cauliflower may become slightly softer after being frozen.

Mary Berry Vegetable Curry Nutrition Facts

• Calories: 315 kcal (per serving)
• Carbohydrates: 38g
• Protein: 6g
• Fat: 18g
• Fiber: 7g
• Sugar: 12g

Nutrition information is estimated per serving based on 4 servings.

FAQs

Try More Recipes:

• Mary Berry Vegetable Lasagne​ Recipe
• Mary Berry Vegetable Minestrone Recipe
• Mary Berry Vegetable Lasagne