Extra Virgin Olive Oil & Vegetable Curry

Choosing a vegetable curry cooked with a high-quality extra virgin olive oil is a great way to eat real, wholesome food free from saturated fats and bursting with powerful polyphenols.

Purchase Evoo
Extra Virgin Olive Oil & Vegetable Curry
  • Serving Amount

    Amount

    2

  • Cooking Time

    Time

    20 Minutes

  • Type of recipe

    Course

    Starters & Salads

Choosing a vegetable curry cooked with high-quality extra virgin olive oil is a great way to enjoy real, wholesome food full of flavour and natural ingredients.

You can vary the vegetables according to what you have – cauliflower, sweetcorn, broccoli and sugar snaps all work well – each bringing their own flavour and texture to the dish.

Just to keep you on track, the food lovers at Morocco Gold have found a simple vegetable curry with olive oil recipe, so why not get chopping and bring a bit of heat to your plate.

Key Points At A Glance

  • Serves 2
  • South Indian-inspired vegetable curry
  • Uses extra virgin olive oil for sautéing and finishing
  • Flexible recipe using seasonal vegetables
  • Ideal with rice or flatbread
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Ingredients

Total

17
  1. 2 x 15ml tablespoons Morocco Gold extra virgin olive oil
  2. 1 onion (peeled, halved and cut into half-moons)
  3. Pinch of sea salt flakes
  4. 1 green chilli (de-seeded and finely chopped)
  5. 2 cm chunk fresh ginger (peeled and cut into fine strips)
  6. ¼ teaspoon crushed chilli flakes
  7. 1 teaspoon turmeric, ground cumin, ground coriander, ground ginger
  8. 1 x 400 millilitres can coconut milk
  9. 600 millilitres vegetable stock
  10. 1 teaspoon sugar
  11. 1 x 15ml tablespoon tamarind paste
  12. 350 grams cauliflowers & broccoli (broken into florets)
  13. 100 grams fine green beans (trimmed and halved) (large handful)
  14. 125 grams baby sweetcorn (halved)
  15. 150 grams sugar snaps
  16. 2 x 15ml tablespoons chopped fresh dill or coriander, or mixture
  17. Extra virgin olive oil

Instructions

Total

5
  1. To make this south indian vegetable curry first heat the extra virgin olive oil in a thick-bottomed casserole or large saucepan and fry the sliced onion sprinkled with some salt until it begins to soften, then add the chopped fresh chilli and ginger strips and stir every now and again while cooking for a minute.
  2. Now add the crushed chilli flakes, the turmeric, and ground cumin, coriander and ginger. Stir well and cook for another minute or so before pouring in the coconut milk, stock, sugar and tamarind paste. Stir to combine.
  3. Bring to the boil, add the cauliflower florets first, then the broccoli. Cook for 10 minutes, then add the fine beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are almost done, letting them cook for longer if they need it.
  4. Once the vegetables are tender, add the sugar snaps and season to taste, then when the sugar snaps are hot, serve, generously sprinkled with the herbs of your choice, in a bowl on top of some plain rice or with some warmed Indian flatbread on the side for dunking.
  5. Serve the vegetable curry

Add a splash of Morocco Gold Evoo to your vegetable curry

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From The Larder

Why Use Extra Virgin Olive Oil In Vegetable Curry?

Extra virgin olive oil works well in vegetable-based curries because it gently carries spices and aromatics while adding balance to the finished dish. When used at the start for sautéing and again at the end for finishing, it helps round out the flavours without overpowering the vegetables.

If you would like to learn more about cooking confidently with extra virgin olive oil, our guides explain how EVOO can be used in everyday meals.

Serving & Storage

  • Serving: Serve hot with plain rice or warmed Indian flatbread.
  • Finishing: A final drizzle of extra virgin olive oil enhances the aroma before serving.
  • Storage: Store leftovers in the fridge for up to 2 days.
  • Reheating: Reheat gently on the hob, adding a splash of water if needed.

FAQs About Vegetable Curry With Olive Oil

Can I change the vegetables in this curry?

Yes. This recipe is flexible and works well with a variety of seasonal vegetables.

Can I make this curry in advance?

Yes. Vegetable curry can be made ahead and reheated gently before serving.

Why use extra virgin olive oil instead of other oils?

Extra virgin olive oil adds depth and supports the balance of spices without overpowering the vegetables.

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