Fragrant Veggie Curry | Jamie Oliver
by Jamie Oliver
Jamie Oliver's Fragrant Veggie Curry is a wonderfully flexible recipe designed to make the most of whatever vegetables you have on hand. This aromatic curry celebrates root vegetables and squash that roast beautifully, creating layers of warm spice and natural sweetness. It's an ideal weeknight dinner that's satisfying enough to please everyone at the table, whether vegetarian or not. Served alongside crispy naan breads, it's comfort food at its finest. This slow cooker adaptation lets you build flavour gently while you get on with your day
Watch: Fragrant Veggie Curry | Jamie Oliver
Original recipe video — click to play
Original method: 45 minutes on the hob
Ingredients
Main vegetables
- 300 g courgettes, cut into chunks
Use 1-2 medium courgettes
- 300 g carrots, cut into chunks
Use 3-4 medium carrots
- 300 g parsnips, cut into chunks
Use 2-3 medium parsnips
- 400 g butternut squash, cut into chunks
Peeled and deseeded
Aromatics and spices
- 2 medium onions, finely diced
- 3 cloves garlic cloves, minced
- 15 g ginger, finely grated
Fresh root ginger
- 2 tbsp curry powder
or curry paste to taste
- 1 tsp cumin seeds(optional)
- 1 tsp coriander seeds(optional)
Liquid and base
- 400 ml coconut milk
1 tin
- 250 ml vegetable stock
- 2 tbsp olive oil
Seasoning
- to taste sea salt
- to taste black pepper
Garnish
- 15 g fresh coriander, roughly chopped(optional)
Add in final 10 minutes of cooking
- 1 lime fresh lime juice(optional)
Squeeze just before serving
To serve
- 4 breads naan breads, toasted
Toast just before serving
Method
- 1
Heat the olive oil in a large frying pan over a medium heat. Add the diced onions and cook for 3-4 minutes until softened.
~5 minsTip: This builds the flavour base before transferring to the slow cooker
- 2
Stir in the minced garlic, grated ginger, and curry powder (or paste). If using cumin and coriander seeds, toast them briefly for 30 seconds, then add to the pan. Cook for 1-2 minutes until fragrant.
~2 minsTip: Toasting spices blooms their flavour
- 3
Prepare all your vegetables: cut the courgettes, carrots, parsnips, and butternut squash into roughly even chunks, about 3-4 cm.
~10 minsTip: Even-sized pieces cook at the same rate
- 4
Transfer the aromatic mixture from the frying pan to your slow cooker. Add all the prepared vegetables, coconut milk, and vegetable stock.
~5 minsTip: Stir well to combine all ingredients
- 5
Season with sea salt and black pepper to taste. Cover and cook on Low for 6 hours, or on High for 4 hours, until the vegetables are tender.
~6 hrsTip: The vegetables should be cooked through but not falling apart
- 6Optional step
In the final 10 minutes of cooking, stir through the fresh coriander if using.
~10 minsTip: Add late to preserve fresh flavour and colour
- 7
While the curry finishes, heat a griddle pan or heavy-based frying pan over a high heat until very hot. Toast the naan breads for 30-60 seconds on each side until lightly charred and warmed through.
~3 minsTip: Work quickly so naan stays warm and soft
- 8
Taste the curry and adjust seasoning. Squeeze over fresh lime juice just before serving.
~2 minsTip: Lime juice brightens the overall flavour
- 9
Serve the curry in bowls with the warm toasted naan breads on the side. Garnish with extra fresh coriander if desired.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Absolutely! This recipe is designed to be flexible. Any root vegetables that roast well work beautifully – try sweet potatoes, celeriac, turnips, or regular potatoes. Leafy greens like spinach or kale can be stirred in at the end. Avoid watery vegetables like tomatoes unless you drain them well first
Comments
No comments yet — be the first to share your experience!