Mary Berry Sabzi Vegetable Curry

The first time I made this, I was trying to use up a sad aubergine and some bendy carrots. I thought it might be a bit of a fridge-clearer meal, but it turned into something I actually craved the next day.

It nearly flopped, though—too much turmeric, not enough liquid, and I dumped the peas in too early. They went grey. But second try? Total transformation. I tweaked the spice, added more stock, and stirred the peas in right at the end. Now it’s a go-to when I want something easy, warming, and full of veg without tasting “worthy.” Let me walk you through it.

WHY THIS ONE WORKS SO WELL

• The spice base is bold but balanced—garam masala + curry powder + ginger gives it warmth without burning your face off.
• Mango chutney is the secret weapon. A couple spoonfuls add sweetness that rounds everything out.
• Aubergine and potatoes make it hearty, while the tomato base keeps it fresh and saucy.
• It’s genuinely flexible. I’ve made it with odds and ends of veg, and it still holds up beautifully.

INGREDIENTS + WHY THEY MATTER

• Sunflower oil – Neutral and lets the spices shine. Olive oil clashes a bit here.
• Onions – Softened properly, they bring sweetness and depth. Don’t rush this part.
• Garlic, ginger, green chilli – This trio is the base of the curry’s flavour. Skip the ginger and it falls flat.
• Garam masala + curry powder – Together, they create a deep, well-rounded flavour.
• Cumin + turmeric – Earthy and warming. Don’t go heavy on turmeric—it gets bitter.
• New potatoes – Waxy and hold their shape. Floury ones disintegrated on me.
• Aubergine – Soaks up spice and softens into the sauce.
• Red pepper, carrot, celery – Add sweetness, crunch, and variety.
• Veg stock + chopped tomatoes – The liquid base. Use low-sodium stock if your chutney is salty.
• Mango chutney – Adds balance and a bit of shine to the sauce.
• Frozen peas – Finish the dish with a fresh pop. Add at the end or they’ll go dull.

MAKING IT YOURS (WITHOUT RUINING IT)

• Want it creamier? Stir in half a can of coconut milk in the last 5 minutes. Makes it lush and mellow.
• No aubergine? Use courgette, but add it later—it cooks faster and gets mushy.
• Spicier version? Add chilli flakes with the ginger or leave the seeds in the green chilli.
• Gluten-free? Already is! Just double-check your stock and chutney labels.
• Vegan? Totally—just use a plant-based chutney (most are, but check the label).

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Potatoes stayed firm	Cut too big or too new	Dice smaller or parboil briefly
Peas turned grey	Added too early	Add in final 2–3 minutes
Sauce too thick/dry	Simmered uncovered	Keep it covered, or add more stock

HOW TO MAKE MARY BERRY’S SABZI VEGETABLE CURRY

HEAT THE OIL
Heat 2 tbsp sunflower oil in a large deep frying pan or wide saucepan.

SOFTEN THE ONIONS
Add 2 sliced onions. Fry for 2–3 minutes until softened and lightly golden.

ADD AROMATICS + SPICES
Stir in 3 crushed garlic cloves, 1 finely chopped green chilli, and 4cm grated fresh ginger. Add 1 tbsp garam masala, 1 tbsp curry powder, 1 tsp cumin, and 1 tsp turmeric. Fry for 1–2 minutes until fragrant.

ADD THE CHUNKY VEG
Stir in 225g halved new potatoes, 1 large cubed aubergine, 1 diced red pepper, 1 diced carrot, and 2 sliced celery sticks. Stir to coat in spices.

ADD LIQUID + SIMMER
Pour in 300ml veg stock and a 400g tin chopped tomatoes. Bring to a boil, cover, then lower the heat. Simmer gently for 30 minutes or until the potatoes are tender.

FINISH WITH CHUTNEY + PEAS
Stir in 2–3 tbsp mango chutney. Season with salt and pepper. Add 75g frozen peas and cook 2–3 more minutes.

SERVE
Taste and adjust. Serve with basmati rice, naan, or both.

TIPS FROM MY KITCHEN

• I dice my potatoes smaller than Mary suggests—about 1cm—so they cook faster and more evenly.
• If using coconut milk, reduce the stock slightly or it gets too wet.
• I freeze leftovers in individual tubs—they reheat perfectly and taste even better the next day.

STORAGE + SERVING

• Fridge: Store in an airtight container up to 2 days.
• Freezer: Freeze for up to 3 months. Defrost overnight in fridge before reheating.
• Reheat: Gently in a saucepan or microwave until hot, stirring halfway.
• Serve with: Fluffy basmati rice, garlic naan, or even roti.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
Yes, and it’s even better the next day. Just reheat gently and taste before serving.

Q: Can I skip the mango chutney?
Technically, yes—but you’ll miss the subtle sweetness it brings. Add a tiny bit of sugar and lemon juice as a backup.

Q: What’s the best veg to add if I’m out of aubergine?
Courgette or cauliflower. Courgette needs less cooking, so add it halfway through.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Cauliflower And Sweet Potato Curry
• Mary Berry Fish Curry With Coconut Milk