Child Friendly Easy Vegetable Curry Recipe

I'm starting the new year off here on the blog with a simple family meal recipe that I serve up regularly for a quick and easy mid-week meal. This healthy vegetable curry is mild, child friendly and really easy to put together.

I've shared the full list of vegetables I use to make an extra large batch of curry, but this recipe is very customisable. You can skip some of the vegetables or swap them for whatever you have to hand - this recipe is great for clearing out your fridge by using up any leftover vegetable odds and ends! You could also add a tin of chickpeas to this recipe for a little extra protein if wanted.

When I make a large batch like this one, we'll either have the same meal two days in a row (no cooking needed the second day, whoop!), use leftovers for work lunches or freeze half of the curry for another day. The flavours develop over time and we've found that it's even more delicious the second day!

I serve this curry with a variety of toppings, like a dollop of natural yogurt, nuts, seeds or dried fruit. My kids LOVE adding toppings to their meals, it makes the meal more fun and can give them a feeling of control over their food as they get to choose and add their own toppings. Admittedly my youngest (who at 4, is still something of a picky eater) has become an expert at scooping off the toppings from the top of his curry and mainly eating those rather than the meal itself, but some of the curry does go in and it distracts him somewhat from the fact that he has a plate full of vegetables in front of him!

Quick and Easy Vegetable Curry

Ingredients:

• 1 Tbs vegetable oil
• 1 large onion
• 1 large sweet potato
• 2 courgettes (zucchini)
• 1 red pepper
• 1 yellow pepper
• 4-6 tomatoes
• handful new potatoes
• 2 carrots
• 2 Tbsp mild curry paste (I used korma)
• 1 tin coconut milk

• cooked rice
• natural yogurt
• dried fruit
• roughly chopped cashew nuts
• coconut flakes

Method: 

Prepare the vegetables; peel and roughly chop the onion, peel and roughly chop the sweet potato, wash and roughly chop the courgettes, de-seed and roughly chop the peppers, roughly chop the tomatoes, half or quarter the new potatoes into bite-sized chunks, peel and roughly chop the carrots.

Heat the oil on a medium heat, in a large pan with a lid. Add all of the vegetables to the pan, then gently cook, stirring with a wooden spoon to coat all the vegetables in the oil. Pop the lid on and cook for 10 minutes, stirring occasionally, until the vegetables are starting to soften.

Add the curry paste to the pan and cook for 1 minute until fragrant. Stir well to coat all of the vegetables, then add the coconut milk and stir again.

Place the lid back on and cook for another 10 minutes or so until the vegetables are cooked through.

Serve with rice and a variety of toppings of your choice.

Enjoy!

Notes: Suggested topping ideas - natural yogurt, dried fruit, nut and seeds in any combination of your choice.
For extra protein, add a drained tin of chickpeas along with the coconut milk when cooking the curry.

For more easy family friendly dinner ideas and recipes like this one, check out the Family Friendly Meals section here on the Eats Amazing blog or pop over and follow the Eats Amazing recipes Pinterest board for fresh and seasonal inspiration all the year around!

Do you have any favourite easy mid-week meals? I'd love to hear your suggestions in the comments below!

Grace

Print Recipe

4.50 from 4 votes

Quick and Easy Vegetable Curry

Use up leftover vegetables with this child-friendly vegetable curry. It's quick, easy and perfect for a mid-week family meal. With easy topping ideas for an extra tasty and fun meal the kids will love!

Prep Time10 minutes mins

Cook Time20 minutes mins

0 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Indian, Vegetarian

Servings: 6 people

Author: Grace Hall

Ingredients

For the curry:

• 1 Tbs vegetable oil
• 1 large onion
• 1 large sweet potato
• 2 courgettes zucchini
• 1 red pepper
• 1 yellow pepper
• 4-6 to matoes
• handful new potatoes
• 2 carrots
• 2 Tbsp mild curry paste I used korma
• 1 tin coconut milk

To serve:

• cooked rice
• natural yogurt
• dried fruit
• roughly chopped cashew nuts
• coconut flakes

Instructions

• Prepare the vegetables; peel and roughly chop the onion, peel and roughly chop the sweet potato, wash and roughly chop the courgettes, de-seed and roughly chop the peppers, roughly chop the tomatoes, half or quarter the new potatoes into bite-sized chunks, peel and roughly chop the carrots.
• Heat the oil on a medium heat, in a large pan with a lid. Add all of the vegetables to the pan, then gently cook, stirring with a wooden spoon to coat all the vegetables in the oil. Pop the lid on and cook for 10 minutes, stirring occasionally, until the vegetables are starting to soften.
• Add the curry paste to the pan and cook for 1 minute until fragrant. Stir well to coat all of the vegetables, then add the coconut milk and stir again.
• Place the lid back on and cook for another 10 minutes or so until the vegetables are cooked through.
• Serve with rice and a variety of toppings of your choice.

Notes

Notes: Suggested topping ideas - natural yogurt, dried fruit, nut and seeds in any combination of your choice. For extra protein, add a drained tin of chickpeas along with the coconut milk when cooking the curry.

Enjoy this recipe? Why not save it to Pinterest so you can easily find it again!