Mixed Vegetable Curry

by Ben Alford

Studentrecipes.Com was originally setup by James Bailey in 2004, when he was a first year student at the University of East Anglia, UK. As a student himself at that time, he struggled to find recipes that were quick and easy to cook and most importantly cheap.

Mixed Vegetable Curry by Devanshi


Serves 2

  • Peas (2 handfuls)
  • Potato (1)
  • Carrots (2)
  • Tomatoes (4)
  • Green chillies (2)
  • Turmeric (half teaspoon)
  • Salt (pinch)
  • Pepper (pinch)
  • Garlic
  • Ginger
  • Poppy seeds
  • Olive oil
  • Rice


  1. Peel skin off potato and dice, cut carrots into slices and boil them both along with peas.
  2. Meanwhile, cut an ‘x’ on the bottom of each tomato and place in boiling hot water for 3 minutes.
  3. Place tomatoes in cold water for 1 minute and peel off the skin from the x. If still hard, place in hot water for another 2 minutes. Then mash up the tomato after removing the seeds.
  4. Put oil in the pan, add chillies, garlic, ginger, salt, pepper, poppy seeds and turmeric.
  5. Add vegetables and tomato sauce, and cook for 5 – 10 minutes.
  6. Serve with rice


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