Experiments in Taste #9: Jan’s Vegetable Curry

My husband Jan is the real chef of the family. And sometimes he is kind enough to cook a vegetarian meal for me, despite the fact that he’s a dedicated carnivore! Here’s a delicious recipe for a curry he made at the weekend:


  • 8 cloves garlic (same quantity as ginger)
  • Root ginger, same weight as 8 cloves garlic (1.5-2 inch piece)
  • 3 large onions
  • 3 fresh chillis
  • 2 large carrots
  • 2 long red peppers
  • 1 medium size broccoli florets
  • 3 large potatoes
  • 2 x 400g tins chopped tomatoes (good quality)
  • Small jar Patak’s* tikka masala curry paste
  • Sunflower oil for frying
  • Salt and pepper
  • Lemon juice
  • Fresh coriander
  • Cooked basmati rice, to serve


  • Finely chop the ginger, garlic and onions. Roughly chop the chillis.
  • Hear 3-4 tbsp sunflower oil in a large saucepan.
  • Fry the onions until softened and golden brown.
  • Add the garlic and ginger and fry for 2 minutes.
  • Add the chopped chillis and fry for a further 2 minutes.
  • Add the curry paste, stir to combine and cook for a further 2 minutes.
  • Add the chopped tomatoes, bring to boil and simmer for 10 minutes.
  • Chop the carrots and peppers into medium-sized chunks and add to the mixture.
  • Cook over a medium-low heat until the carrots are tender: 40-50 mins.
  • Meanwhile, parboil the potatoes and steam the broccoli until tender.
  • Add potatoes to the curry and continue to cook until they are cooked through (5-10 minutes).
  • Remove from heat, add broccoli and season with salt, pepper and lemon juice. Stir well.
  • Serve with basmati rice and fresh coriander.

*This blog is not sponsored by Pataks. It is even better to make your own curry paste, but it’s very hard to get the right ingredients here in Slovenia, so this makes a good substitute!

I hope you enjoyed this recipe,

17 thoughts on “Experiments in Taste #9: Jan’s Vegetable Curry

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  1. Looks delicious! I like Patak’s here in the US as well, it really helps to fill that curry craving when I want to make it at home but don’t have all the spices on hand.

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